Delicious Chocolate Cupcakes with Nutella Buttercream

Yes, that is a Ferrero Rocher candy on the top of these Chocolate Cupcakes with Nutella Buttercream. There is nothing unappealing about chocolate, Nutella, cupcakes, buttercream or Ferrero Rocher so these must be the best cupcakes ever! Other than being perfectly scrumptious, these cupcakes are easy to make look as beautiful as the photo, unlike other fancy decorated desserts. Remember to use your Sasquatch Coffee in this recipe to ensure the best quality and flavor of these cupcakes, bad stale coffee will not get better in cupcake batter. Please do not leave these out for any Bigfoot to eat they may be sensitive to chocolate, enjoy your Chocolate Cupcakes with Nutella Buttercream recipe provide below.

Instructions

1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners and set aside. In a medium mixing bowl, whisk together the flour, baking soda, salt, and baking powder. Whisk together the hot coffee and the cocoa powder until the cocoa dissolves.
2. In the bowl of a stand mixer, cream together the butter and sugar, and beat on medium-high speed for 3-4 minutes or until the butter is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Add in the vanilla.
4. On low speed, alternately add the flour mixture and the coffee-cocoa mixture, beginning and ending with the flour. Do not overmix.
5. Using a large (3-Tbsp.) scoop, place the batter in the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center of several cupcakes comes out clean. Cool 10 minutes in the pans, before removing and cooling completely on wire racks.
6. While the cupcakes cool, combine the egg whites and sugar in the bowl of a stand mixer. Place over a saucepan of simmering water, and whisk for about 5 minutes, or until the egg whites are hot and the sugar is completely dissolved (test by rubbing a bit between your finger and thumb–If it’s at all grainy, whisk another minute before testing again).
7. Place the bowl onto the mixer and whip on high speed using the whisk attachment until the whites are stiff and glossy, and completely cooled. This can take up to 10 minutes.
8. Drop the speed to medium and add the butter pieces one at a time. The mixture may begin to look curdled after the butter has been added–This is normal. Continue beating, and it will come together.
9. After all the butter has been added, switch to the paddle attachment, and add the Nutella. Beat on medium for 2-3 minutes to fully combine.
10. Frost the cupcakes as desired, and if using, top each with a Ferrero Rocher.

SRC: Find more Amazing Recipes like these Chocolate Cupcakes with Nutella Buttercream from Rachel at: tramplingrose.com/chocolate-cupcakes-nutella-buttercream/