Ingredients
Serves: 16 to 17 cupcakes
For the Cupcakes: (you can substitute your favorite cake mix for a shortcut)
1/2 cup (1 stick/ 4oz) unsalted butter, softened to room temperature
11/2 cups light brown sugar, packed
2 egg, at room temperature
1 teaspoons vanilla extract
6 tablespoons unsweetened cocoa powder, preferably Dutch-process*
11/2 teaspoons baking soda
1/4 teaspoon salt
11/2 cups sifted (or whisked to lighten before measuring) cake flour* (see note for substitution)
2/3 cups sour cream, at room temperature
3/4 cups hot water (or coffee)* (see note)
For the Very Nutella Frosting (makes about 31/2 cups):
3/4 cup (11/2 sticks/ 6oz) unsalted butter, softened to room temperature
6 tablespoons (3 oz) cream cheese (or 6 Kiri squares), softened but slightly cool
11/2 cups (12 oz) Nutella
1/2 cup (3 oz) semisweet chocolate chips
1/2 cup (3 oz) milk chocolate chips
For the Nutella Sauce Filling:
1 cup (8oz) Nutella
1/2 cup 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
Preparation
