Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

Instructions

1 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).
2 Melt the oil, butter,and chocolate together in the microwave, heating in 30
second increments, and stirring between increments each time. You can also melt
the oil, butter, and chocolate over very low heat on the stovetop, but I find
the microwave to be much easier. Whisk mixture until completely smooth and set
aside to cool.
3 In a medium sized bowl combine the flour, baking soda, baking powder, cocoa
powder, and salt; stir together until thoroughly combined; set aside.
4 In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat
until smooth. Add the cooled oil/butter/chocolate mixture and whisk until
smooth. Add half of the flour mixture, then half of the sour cream. Repeat the
process until everything is added, and be sure to mix until JUST combined - then
quickly stir in the hot coffee/water. It's important not to over mix, here! Just
stir until evenly combined.
5 Divide the batter among the 12 liners in your prepared pan, filling each cup 3/4
of the way full (you will have enough batter leftover to bake 4 more cupcakes).
Bake for 16-18 minutes, or until a toothpick inserted in the center comes out
clean. Cool *completely before stuffing with Nutella and frosting. Once cooled,
use a small sharp knife to carve out a small hole in the center of each cupcake;
do not discard the carved out cake piece. Fill each hole with two teaspoons of
Nutella, then cover again with the carved out cupcake piece. Set aside and make
the raspberry frosting.
6 Combine the raspberries and lemon juice in a small saucepan; bring to a simmer
over medium heat. Once simmering, stir the mixture occasionally, breaking up the
berries with a wooden spoon, until the raspberries have become soft enough to
mash effortlessly. It will look like raspberry jam. Once the mixture can coat a
spoon (you should have about 1/4 cup of raspberry puree) remove from heat. Allow
mixture to cool completely before using. <--- That part is SUPER important!
7 Place the softened butter in a large bowl or in the body of a stand mixer. With
a handheld mixer, or with the paddle attachment on your stand mixer, beat butter
on medium-high (scraping down the sides as needed) until completely smooth;
about 2 minutes. Add in the raspberry puree and beat until completely combined;
about 1 minute (don't worry if the mixture looks weird at this point). Add in
the confectioners sugar, one cup at a time, on low speed. Once all of the sugar
has been added, add in the cream and salt, then beat on high-speed for a full 2
minutes - this thickens up the frosting and makes it nice and fluffy. Frost
cooled cupcakes as desired.

Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

Course:

Cuisine:

🧂 Ingredients

Instructions

Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

Course:

Cuisine:

🧂 Ingredients

Instructions

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