#Nutella #Stuffed #Chocolate #Cupcakes #with #Raspberry #Frosting
The World's most delicious food cake drink
Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
prep 20 minscook 20 minstotal 40 mins
author bakerbynature
yield 16 cupcakes
Supremely moist and decadent chocolate cupcakes stuffed with creamy Nutella and topped with fresh raspberry frosting.
Ingredients
For the cupcakes:
3 tablespoons coconut OR canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
1 teaspoon vanilla
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup full fat sour cream
1/2 cup hot coffee OR hot water
For the Nutella filling:
1/4 cup Nutella
For the raspberry buttercream:
1 1/4 cups frozen raspberries (I think fresh would also work just fine)
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
1/4 cup fresh raspberries, for decorating (optional)
Instructions
For the cupcakes:
Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).........................
Get Full Recipe : ==> @ bakerbynature.com
Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
prep 20 minscook 20 minstotal 40 mins
author bakerbynature
yield 16 cupcakes
Supremely moist and decadent chocolate cupcakes stuffed with creamy Nutella and topped with fresh raspberry frosting.
Ingredients
For the cupcakes:
3 tablespoons coconut OR canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
1 teaspoon vanilla
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup full fat sour cream
1/2 cup hot coffee OR hot water
For the Nutella filling:
1/4 cup Nutella
For the raspberry buttercream:
1 1/4 cups frozen raspberries (I think fresh would also work just fine)
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
1/4 cup fresh raspberries, for decorating (optional)
Instructions
For the cupcakes:
Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).........................
Get Full Recipe : ==> @ bakerbynature.com
