Creamy Nutella Frosting Chocolate Cupcake

Recipe adapted from: sally baking addiction

Chocolate Cupcake

Ingredients:

240ml Water

42g Unsweetened cocoa powder

167g Sponge flour

2 teaspoons baking powder

¼  tsp salt

115g Unsalted butter, softened to room temperature

200g Granulated sugar

2 large eggs

2 tsp pure vanilla extract

Creamy Nutella Frosting

230 Gunsalted butter, softened to room temperature

240g Icing sugar

222g Nutella

45-60ml Heavy cream*

2 tsp Vanilla extract

Salt to taste

Chocolate Chips (optional)

Directions:

Make the cupcakes:

1. Preheat oven to 160 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 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 ¾  of the way full with batter. Bake for 15-20 minutes. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting:

1. Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. Add the icing 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 the of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream. If the frosting is too thin, add more powdered sugar. Taste the frosting and add salt to cut the sweetness.

2. Frost cooled cupcakes with frosting and decorate with candies as desired. Store covered in the refrigerator for up to 5 days.

This post is linking to Best Recipes For Everyone #5 Dec '14 ~ My Little Cupcakes ~ hosted by Fion from Xuan Hom Mum Kitchen Dairy