Chocolate Nutella Cupcakes

These aren’t a traditional Thanksgiving dessert…however if you make them, they will quickly be moved to the top of everyone’s list of things to be thankful for. I’m only kind of kidding.

The first time I ever heard the word Nutella, was six years ago when I was in a village in Uganda, Africa. We were sitting around the morning campfire having a delightful breakfast with pineapple, g-nuts and chipote. Chipote is a flatbread and is one of the most amazing things I have ever tasted. Nutella at it’s finest, that is a promise.

Six years later, in the baking world, this decadent chocolaty hazelnut spread is super trendy and finding its way into recipes everywhere.

Chocolate Nutella Cupcakes

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil
1/8 cup Nutella
1 1/2 cups hot water
1/2 cup milk
2 eggs
2 teaspoons vanilla
Preheat oven to 350 F. Line 24 muffin cups with liners (or 12 jumbo muffin cups). Mix ingredients with an electric mixer in a bowl until you get a thin batter. Pour batter into prepared muffin cups. Bake at 350 degrees until a toothpick inserted in the center comes out clean.

Nutella Buttercream from My Baking Addiction

2 sticks unsalted butter, softened
1 13-ounce jar of Nutella (or the delightful Jiff version of Nutella…it is a 14.1 ounce jar)
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
1.5 pounds confectioners’ sugar, sifted
6-8 tablespoons milk

In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes. Slowly add in confectioner’s sugar, and continue mixing until well blended.

Add salt, vanilla, and 3 tablespoons of milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy, about 3 minutes.


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