Nutella Lava Cupcakes


Ingredients:

Cupcakes: (you can substitute your favorite cake mix for a shortcut)
  • ½ cup (4oz/113.4g) unsalted butter, softened to room temperature 
  • 1½ cups (10½oz/ 298g) soft light brown sugar, packed 
  • 2 egg, at room temperature 
  • 1½ teaspoons vanilla extract 
  • ½ cup (1½oz/ 40g) unsweetened cocoa powder, preferably Dutch-process* (see note) 
  • 1½ teaspoons (7g) baking soda 
  • ¼ teaspoon salt 
  • 1½ cups (6.4 oz/ 180g) cake flour* (see note for substitution) 
  • ⅔ cups (5.3oz/ 150g) sour cream, at room temperature 
  • ¾ cups (177ml) hot water (or coffee)* (see note) 


Very Nutella Frosting (makes about 3½ cups):* (see note above) 
  • ¾ cup (6oz/ 170g)) unsalted butter, softened to room temperature 
  • 6 tablespoons (3 oz/ 85g)) cream cheese (or 6 Kiri squares), softened but slightly cool 
  • 1 cup plus 2 tablespoon (12 oz/ 340g) Nutella 
  • ½ cup minus 1 tablespoon (3 oz/ 85g) semisweet chocolate chips 
  • ½ cup minus 1 tablespoon (3 oz/ 85g) milk chocolate chips Nutella Sauce 


Nuttela Sauce Filling: 
  • ¾ cup (8oz/ 227g) Nutella 
  • ¼ cup (60ml) whole milk


Leftover Nutella sauce filling or chocolate syrup for drizzling on top, optional 
16 to 17 Ferrero Rocher, or sprinkles or chocolate curls for topping, optional

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