Moms everywhere (that would be ME) are counting down until the first day of school.
It's almost here...
It's almost here...
Let's take a break from Back to School shopping and celebrate, shall we?
I think this calls for chocolate. And nutella! I give you...
Chocolate Hazelnut Cupcakes with Nutella Buttercream!
Here are the star ingredients in this recipe...
The coffee creamer adds a touch of hazelnut flavor to the chocolate cupcakes,
and makes them super moist and delicious.
The nutella makes the buttercream out of this world!
Seriously, you will be eating it right out of the bowl. With your fingers.
Chocolate Hazelnut Cupcakes with Nutella Buttercream
Yield: 30 cupcakes
IngredientsChocolate Hazelnut Cupcakes
- 1 cup boiling water
- 1 1/2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup hazelnut coffee creamer
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 cup Nutella (chocolate hazelnut spread)
- 4 cups confectioners' sugar
- 1/4 cup heavy cream
InstructionsChocolate Hazelnut Cupcakes
Heat oven to 350 degrees. Prepare your muffin pans with paper liners. Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, hazelnut creamer, oil and vanilla. Beat with electric mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour batter into paper liners, filling each 2/3 full. Bake for 15-17 minutes (until toothpick inserted in center comes out clean). Allow cupcakes to cool on a rack.
In a large mixing bowl, combine butter and Nutella on low speed. Alternately add sugar and cream; mix until fluffy. If not desired consistency, add more cream one tablespoon at a time. Keep covered.
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Garnish each cupcake with a piece of chocolate hazelnut candy bar.
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