Chocolate Cupcakes with Nutella Frosting

We love Nutella  If it was up to me Nutella hazelnut spread would be one of the four main foods on the food pyramid – healthy fat and proteins from the nuts, heart healthy antioxidants from the chocolate and...sugar.   We also love cupcakes.  Chocolate cupcake + Nutella frosting = Smooth, silky, yum,yum, yum!  Even the cupcake god is smiling from heaven with this sinfully scrumptious chocolate –nutella delight!

Chocolate Cupcakes with Nutella Frosting

Adapted from www.addapinch.com

Makes 12 cupcakes

1 cup all-purpose flour

1 cup sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon espresso powder

½ cup milk

¼ cup vegetable oil

1 large egg

½ teaspoon vanilla

½ cup boiling water

Nutella Frosting

Adapted from Martha Stewart

6 ounces cream cheese, softened

4 ounces unsalted butter, softened

8 ounces powdered (confectioners’) sugar

½ teaspoon vanilla extract

4 tablespoons Nutella hazelnut spread

Preheat oven 325 degrees.  Line muffin/cupcake pans with cupcake liners.  Set aside.

In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.

Add the milk, vegetable oil, egg and vanilla to the flour mixture.  With an electric mixer on medium speed, mix together until well combined.  Reduce the speed and add the boiling water to the cake batter.  Beat on high speed for about 1 minute.

Divide the batter evenly among the lined cups about 2/3 filled.  Bake in the oven for about 15 – 18 minutes, until a toothpick inserted in the centers comes out clean.   Remove from oven and cool completely in the pans before frosting with Nutella Frosting.

For the Frosting:

In a large bowl, beat the butter and cream cheese with a mixer on medium-high speed until fluffy, 2 -3 minutes.  Reduce speed to low and add the powdered sugar 1 cup at a time.  Add the vanilla and Nutella  and mix until smooth.

Frost the cupcakes and garnish with chocolate curls.  Enjoy!