Triple Chocolate Cupcakes with Nutella – for 4!

 

For Chris’ parents last night in SF I decided to make these Triple Chocolate Cupcakes with Nutella as inspired by Christina, the blogger behind Dessert For Two. Have you ever wanted to have a freshly baked treat but not be tempted with say, a dozen cookies or cupcakes?

The idea behind Dessert For Two is just that! This recipe was great because it produced four perfect cupcakes.

Baking sweets in small batches is such an ingenious idea. Usually I am left with pushing leftover cake, pie, and cookies onto Chris’ coworkers. I am the dessert pusher – kind of like how Ms. Norbury is a pusher, she is a pusher. (Sorry, I have Mean Girls on my mind.) These cupcakes are easy to make in a cinch and uses ingredients you most likely already have in your pantry. I adapted the recipe slightly by using whole milk instead of buttermilk and yogurt instead of sour cream. For the frosting I made a simple chocolate frosting and topped the cupcakes with shaved chocolate (does that make this a quadruple chocolate cupcake then?).

Triple Chocolate Cupcakes with Nutella
Adapted from Dessert for Two
Makes 4 cupcakes

Get
For the cupcakes:

  • 1/3 cup all-purpose flour
  • 4 teaspoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon instant espresso powder
  • 4 teaspoons canola oil
  • 1/4 teaspoon vanilla
  • 1/4 cup packed dark brown sugar
  • 1/3 cup whole milk

For the filling and frosting:

  • 2 tablespoons Nutella
  • 1 tablespoon yogurt
  • 2 tablespoons butter, room temperature
  • 1 tablespoon cocoa powder
  • 1/3 cup to 1/2 cup powdered sugar
  • whole milk

Bake
*Preheat the oven to 350 degrees F and line a muffin tin with 4 paper liners.
*In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and espresso powder.
*In a medium bowl, whisk together vigorously the oil, vanilla, and brown sugar.
*Using a spatula, add the dry ingredients to the wet in two batches, alternating with the milk.
*Divide the batter between the muffing cups and bake 15-17 minutes, or until a toothpick inserted comes out clean.
*Let cool complete on a wire rack before proceeding.
*Stir together the Nutella and yogurt, and set aside.
*Gently poke a hole in the top of each cupcake. (I used an apple corer to create the holes and saved the tops.)
*Place Nutella-yogurt mixture in a plastic ziplock bag, snip off the corner, and pipe in the mixture.
*Next, mix butter, cocoa powder, and 1/3 cup powdered sugar until well combined. Add in milk one teaspoon at a time until desired consistency is reached. If you prefer a stiffer frosting, add more powdered sugar.
*Frost the cupcakes using a knife.
Optional: Add shaved pieces of chocolate for decoration. 

Enjoy!

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