Chocolate Cupcakes with Nutella Buttercream

Soft chocolate cupcakes topped with a rich Nutella buttercream frosting.

Ingredients

    For the cupcakes:
    2/3 cup (160 ml) hot coffee (see Note)
    1/2 cup (42 grams) unsweetened cocoa powder
    1 1/4 cup (150 grams) all-purpose flour
    1/2 teaspoon salt
    1 1/2 teaspoon baking soda
    1 cup (200 grams) granulated sugar
    2 large eggs
    2/3 cup (150 grams) sour cream
    1/2 cup (120 ml) vegetable oil
    For the frosting:
    4 cups (908 grams) powdered sugar, sifted
    1/2 cup (113 grams) unsalted butter, at room temperature
    1 13 oz jar (370 grams) Nutella or chocolate hazelnut spread
    1/3-1/2 cup (75-113 grams) sour cream



Instructions

    Preheat oven to 350 degrees F. Line a muffin pan with paper liners or grease with cooking spray.
    In a small bowl, combine the hot coffee and cocoa powder. Whisk until smooth. Set aside to cool. In a separate bowl, combine the flour, salt and baking soda.
    In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the sugar and eggs until pale and thick, about 3 minutes. Add the sour cream, and then add the vegetable oil. Add the dry ingredients in 3 additions, alternating with the cocoa mixture. Mix until smooth.
    Fill the muffin cups 2/3 full. Bake for 17-20 minutes, or until the tops of the cupcakes bounce back when touched. Let cool in the pan 5 minutes, then transfer to a rack to cool cool completely.
    To make the frosting:
    Beat the powdered sugar, butter, Nutella and 1/3 cup of the sour cream on medium speed until smooth. Add more sour cream if necessary to achieve a spreadable consistency. Increase speed to high and beat for an additional 1-2 minutes until light and fluffy. Frost cupcakes as desired.
    Store in an airtight container at room temperature for up to 3 days. (completelydelicious.com)