Nutella Lava Cupcakes
Ingredients:
Cupcakes: (you can substitute your favorite cake mix for a shortcut)
- ½ cup (4oz/113.4g) unsalted butter, softened to room temperature
- 1½ cups (10½oz/ 298g) soft light brown sugar, packed
- 2 egg, at room temperature
- 1½ teaspoons vanilla extract
- ½ cup (1½oz/ 40g) unsweetened cocoa powder, preferably Dutch-process* (see note)
- 1½ teaspoons (7g) baking soda
- ¼ teaspoon salt
- 1½ cups (6.4 oz/ 180g) cake flour* (see note for substitution)
- ⅔ cups (5.3oz/ 150g) sour cream, at room temperature
- ¾ cups (177ml) hot water (or coffee)* (see note)
Very Nutella Frosting (makes about 3½ cups):* (see note above)
- ¾ cup (6oz/ 170g)) unsalted butter, softened to room temperature
- 6 tablespoons (3 oz/ 85g)) cream cheese (or 6 Kiri squares), softened but slightly cool
- 1 cup plus 2 tablespoon (12 oz/ 340g) Nutella
- ½ cup minus 1 tablespoon (3 oz/ 85g) semisweet chocolate chips
- ½ cup minus 1 tablespoon (3 oz/ 85g) milk chocolate chips Nutella Sauce
Nuttela Sauce Filling:
- ¾ cup (8oz/ 227g) Nutella
- ¼ cup (60ml) whole milk
Leftover Nutella sauce filling or chocolate syrup for drizzling on top, optional
16 to 17 Ferrero Rocher, or sprinkles or chocolate curls for topping, optional
Read more on: Nutella Lava Cupcakes @ cleobuttera.com
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