Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

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Ingredients:


For the cupcakes: 

  • 3 tablespoons coconut OR canola oil 
  • 1 stick unsalted butter, melted and slightly cooled 
  • 1/2 cup semi-sweet chocolate chips 
  • 1 cup granulated sugar 
  • 2 large eggs + 1 large egg yolk, at room temperature 
  • 1 teaspoon vanilla 
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 teaspoon salt 
  • 1/2 cup full fat sour cream 
  • 1/2 cup hot coffee OR hot water 

For the Nutella filling: 

  • 1/4 cup Nutella 

For the raspberry buttercream: 

  • 1 1/4 cups frozen raspberries (I think fresh would also work just fine) 
  • 2 tablespoons lemon juice 
  • 2 sticks (8 ounces) unsalted butter, VERY soft 
  • 1/2 teaspoon salt 
  • 3 1/2 cups confectioners sugar (more if needed), sifted 
  • 1 tablespoon heavy cream (more if needed) 
  • 1/4 cup fresh raspberries, for decorating (optional)

Read more on: Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting @ bakerbynature.com

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