Chocolate Nutella Crunch Cupcakes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Nutella

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened
  • 3/4 cup Dark chocolate
  • 1 cup Granulated sugar
  • 6 cups Powdered sugar
  • 1/2 tsp Sea salt, fine-grain
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Sunflower oil

• Nuts & Seeds

  • 4 tbsp Hazelnuts, roasted

• Dairy

  • 12 oz Butter, unsalted
  • 1/2 cup Sour cream
  • 3 tbsp Whipping cream
  • 1/3 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on jessicagavin.com

Description

Directions

• Position a rack in the center of the oven. Pre-heat the oven to 375°F. Line two standard muffin tins with 12 paper liners.
• Boil ¾ cup water (stove or microwave), set aside.
• In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until no visible lumps.
• Add in egg, sour cream, oil, and vanilla. Mix until just smooth and combined.
• Pour in the boiling water and slowly mix, starting from the center and working your way outward. The batter will be quite liquid like brownies, but this is normal.
• Divide the batter evenly among the lined cups. Fill each lined cup about halfway with ¼ cup batter.
• Bake 15 to 16 minutes, until a cake tester or a wooden toothpick inserted into the center of a cupcake, comes out clean.
• Transfer the tins to wire racks for about 5 minutes until the tins are cool to the touch. Remove and transfer them to the racks. Let the cupcakes cool completely before frosting them and decorating. The cupcakes will keep in an airtight container at room temperature for up to 2 days.
• Warm milk until just boiling and pour over chocolate, stir, then add nuts. You can microwave the cream and chocolate mixture in a microwave safe bowl for a few seconds if needed to melt the chocolate further. Cool in refrigerator and then transfer to a piping bag. Cut off the tip of the bag right before filling.
• In a stand mixer whip 12 ounces butter on medium-high speed until light and fluffy, 2 minutes.
• Gradually add 6 cups sugar one cup at a time (low speed, then medium-high to smooth out). Add milk, mix on medium high until combined.
• Add 1 cup Nutella, mix on medium-high until smooth. Transfer to a piping bag with a large star tip.
• One the cupcakes are cooled, use a large melon baller or spoon to remove 1 teaspoon of cake from the center. Pipe in 1 teaspoon chocolate ganache and hazelnut filling. Pipe the nutella buttercream in a swirl pattern on top of the filled cupcake. Decorate with desired toppings.

Nutrition