Chocolate cupcakes with Nutella Buttercream

Simple chocolate cupcakes meet creamy Nutella Buttercream which is, of course, perfect.

The original recipe is from Sally's Baking Addiction.

Ingredients

Chocolate Cupcakes

• 1 cup (240ml) water

• 1/2 cup (42g) unsweetened cocoa powder

• 1 and 1/3 cups (167g) all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup (115g)

• unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

Creamy Nutella Frosting

• 1 cup (230g) unsalted butter, softened

• 2 cups (240g) confectioners’ sugar

• 3/4 cup (222g) Nutella

• 3–4 Tablespoons (45-60ml) heavy cream

• 2 teaspoons vanilla extract

• salt, to taste

• optional: decorative candies

Instructions

1. Make the cupcakes: Preheat oven to 375°F (191°C). 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.

5. In a steady stream, add the cooled cocoa mixture and stir until smooth.

6. 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 (which will lend dry cupcakes). A toothpick inserted in the middle should come out clean.

7. 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. You want a very creamy base before adding anything else.

2. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick.

3. Add the Nutella and continue to beat on medium speed.

4. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time).

5. Taste the frosting and add salt to cut the sweetness.

6. Frost cooled cupcakes with frosting and decorate with candies as desired.