Nutella Lava Cupcakes

Nutella Lava Cupcakes
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Category: desserts

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

Read full details on:
www.cleobuttera.com

Comments
Added 4 years ago by:
Rami Madi Rami Madi
     4,597 recipes
2 people cheffed this recipe
Lorrie SepulvedaRami Madi
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