Chocolate Cupcakes with Nutella Frosting

Cupcakes:

1 cup water

½  cup unsweetened cocoa powder

1⅓ cups flour

2 tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened to room temperature

1 cup sugar

2 large eggs

2 tsp vanilla extract

Frosting:

1 cup unsalted butter, at room temperature

4 cups confectioners sugar

¾ cup Nutella

⅓ cup heavy cream or whole milk

1 tsp vanilla extract

pinch of salt

Preheat the oven to 375 degrees. Line 14 muffin cups with liners.

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.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, using a electric 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.

Fill each muffin tin ¾ of the way full with batter. Bake for 16-19 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack.

Make the Frosting: In a large bowl using a handheld mixer, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for full 2 minutes. Add up to ½ cup more confectioners sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt. Frost cooled cupcakes. Serve immediately or store cupcakes in the refrigerator for up to 5 days.

NOTE: Frosting recipe makes a bit more than you need but store the leftover frosting in the fridge and use a a dip, make cookie sandwiches or just eat it by the spoonful!

Recipe from www.sallysbakingaddiction.com