Nutella Filled Chocolate Cupcakes

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CUPCAKE INGREDIENTS:

– 2 cups all-purpose flour  – ¾ cup unsweetened natural cocoa powder  – 1 ½ teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup granulated sugar – 1 cup packed brown sugar – ½ cup unsalted butter, melted and cooled down a bit – ⅓ cup vegetable oil – 1 teaspoon vanilla extract – 1 cup milk, near room temperature – 1 teaspoon lemon juice or white vinegar – 3 large eggs, near room temperature – ½ cup hot coffee or hot water 

FILLING INGREDIENTS:

– 1/2 cup Nutella

FROSTING INGREDIENTS:

– 1 1/2 cups unsalted butter, room temperature (3 sticks) – ½ cup cocoa powder – 1/2 cup Nutella – 4 cups confectioner’s sugar – 1-2 tablespoons milk

– Preheat the oven to 350 degrees F. Add cupcake liners to two, 12-count cupcake pans and spray them with non-stick spray.

– In a large mixing bowl, add the dry ingredients for the cake (flour, cocoa powder, baking powder, baking soda, salt and both sugars). Mix well with a whisk and set aside.

Add the milk and lemon juice (or white vinegar) to a measuring cup and mix well. Let sit for about 5 minutes.

– Add these liquid ingredients (milk and lemon/vinegar mixture, melted butter, oil, vanilla extract and eggs) to a mixing bowl and whisk well. Do not add the coffee or hot water yet.

-Make a well in the center of the dry ingredients and add the liquid ingredients to the bowl. (Not the hot coffee or water yet.) Mix with an electric mixer on medium to medium-high speed just until the ingredients are well combined.

– Add the hot coffee (or hot water) and mix until well combined.

– Fill cupcake liners about ⅔ of the way full.

-Bake at 350 degrees F for approximately 17-20 minutes. Ovens vary.

-Once the cupcakes are cool. Fill each with Nutella. -Cut a small amount out of the center of each cupcake and add a teaspoon or so of Nutella.

-Make the frosting by adding all the ingredients to a large bowl and mixing until well mixed.

-Once the cupcakes are cooled and filled, add frosting to the tops. ENJOY!

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