Learn How You Can Make This Amazing Nutella Frosting

It has been awhile since I posted anything with Nutella, so I thought this would be a good comeback. Even though these chocolate cupcakes do not have Nutella in them, the Nutella in the frosting totally makes up for it.

I should mention that the cupcake itself is extremely moist and packed full of flavor. Adding the coffee really makes a difference, so I recommend using it.

The frosting in these cupcakes is excellent. I will be using this frosting in many other desserts that I make in the future. It just has the perfect amount of chocolate, sugar and Nutella.

¾ cup (1 ½ sticks) butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, packed
2 eggs
2 tsp vanilla extract
1 cup buttermilk (or 1 cup regular milk + 1 T white vinegar)
½ cup sour cream, room temperature
2 T coffee (can also substitute 2 T hot water)
1 ¾ cup flour
1 cup unsweetened cocoa powder
1 ½ tsp baking soda
¼ tsp salt
Chocolate candy melts for ears (optional)
Sprinkles (optional)

1. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then mix in vanilla extract. Set aside.
2. In a medium bowl, mix together buttermilk, sour cream, and coffee/water. Set aside.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Alternatively add dry and wet ingredients to creamed butter and sugar mixture, beginning with ½ of the dry, then all of the wet, and finally the rest of the dry. Do not overmix.
5. Fill cupcake liners about 2/3 of the way full. Bake at 350F for 20-25 min, then let cool completely before frosting

Nutella Frosting Ingredients
¾ cup semisweet chocolate chips, melted and cooled slightly (can also substitute for dark or milk chocolate if desired)
1 cup (2 sticks) butter, softened
1 ½ cups powdered sugar
2 tsp vanilla extract
1/3 cup Nutella
2 T milk

Source: kawaiisweetworld