nutella cupcakes

Well folks these are pretty much the holy grail of cupcakes. Chocolate cupcakes are already the perfect dessert (in my humble opinion) but then when you add Nutella it just totally ups the ante. They're all gone now and papa bear and I both shed a tear for them. 

chocolate cupcakes

1 cup water

1/2 cup unsweetened cocoa powder

1 and 1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

1. Preheat oven to 375F degrees. Line 14 muffin cups with liners.

2. Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator or freezer as you prepare the other ingredients.

3. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

4. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

5. Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning. Remove from oven and place on a wire rack to cool before frosting.

nutella frosting

1 cup (2 sticks) unsalted butter, softened to room temperature

1 1/2 cups powdered sugar

3/4 cup Nutella

1-2 tablespoons heavy cream

2 teaspoons vanilla extract

salt to taste

Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. Add 1 1/2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream. Taste the frosting and add salt to cut the sweetness. Frost cooled cupcakes with frosting and decorate with candies as desired.

*recipe from Sally's Baking Addiction with some slight changes (I don't like terribly sweet frosting)