Recipes: “Better than Sex” Chocolate Nutella Cupcakes with Nutella Buttercream frosting

Adapted from Cupcake Project and Chockylit

Ready in: 2+ hours

Yield: 15-16 cupcakes

Ingredients:

1/2 C butter, room temperature

1 cup Nutella

1 1/4 C sugar

2 large eggs, room temperature

3/4 C flour

1/2 t baking powder

1/4 t baking soda

1/4 t salt

1/2 C unsweetened cocoa powder

1/2 C milk

1 t vanilla

 

Directions:

1. Preheat oven to 350°F.

2. In a mixing bowl, beat butter until softened and smooth. Add sugar and beat for a few minutes, until light and fluffy. Add eggs one at a time, beating after each until well combined. Mix in Nutella.

3. In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. In a separate small bowl, combine milk and vanilla.

4. Add about 1/3 of dry ingredients to butter and sugar and mix until combined. Add about 1/2 of wet ingredients to mixture and mix until combined. Continue alternating dry and wet, mixing in between (finish with the remaining dry ingredients).

5. Fill cupcake tins about 1/2 full (don’t overfill – you only need 1/2) and bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. They will come out flat.

 

Nutella Buttercream

Ingredients:

1/2 C butter, room temperature

1 small jar Nutella

1 C powdered sugar, sifted

1-2 T milk

 

Directions:

1. Beat butter until smooth.

2. Add Nutella and beat together until thoroughly combined.

3. Slowly add powdered sugar, mixing until combined.

4. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.

 

You can also mix up a few tablespoons of Nutella with an equal amount of cool-whip, cut the center out of the cupcake, fill it with the cool-whip mixture, replace the cupcake plug (after you've eaten the small bit where the filling went) and frost. You'll thank me.