Chocolate Birthday Cupcakes with Nutella Cloud Frosting
Servings: 12 standard cupcakes
Ingredients
For the Cupcakes:
  • 3/4 cup 95 g all-purpose flour
  • 3/4 cup 150 g white sugar
  • 1/4 cup 30 g dark cocoa powder (I use Cacao Barry Extra Brute)
  • 3/4 teaspoon 3.5 g baking soda
  • 3/4 teaspoon 3.5 g baking powder
  • 3/4 teaspoon 3.5 g cornstarch
  • 1/2 teaspoon 4 g salt
  • 1/3 cup 80 mL buttermilk
  • 1/4 cup 60 mL brewed coffee or espresso, hot
  • 3 tablespoons 45 ml vegetable oil
  • 1 egg room temperature, lightly beaten
  • 1-1/2 teaspoons 7.5 mL pure vanilla extract
For the Nutella Cloud Frosting:
  • 1 cup 227 g(2 sticks) unsalted butter, softened but cool
  • 1-1/2 cups 190 g icing sugar (confectioners’), sifted
  • 2 teaspoons 10 ml pure vanilla extract
  • 3/4 cup 125 g premium bittersweet chocolate, chopped, melted and slightly cooled
  • 1/3 cup 100 g Nutella
  • 1 tablespoon 15 ml milk
  • pinch of salt
Instructions
For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
For the Nutella Cloud Frosting:
  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.
  2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).
  3. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.