Cupcakes Week 3

I got an early start with this week's because hubby is leaving for NC for work on Sunday and I know how much he loves Nutella, and I wanted to make sure he got a taste before he left.

You made proceed to reading and drooling now...

Nutella Stuffed Chocolate Cupcakes with Nutella Buttercream

Cupcakes
• 1 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 1/2 cup and 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon salt
• 2 tablespoons and 3/4 teaspoon butter, softened
• 1 cup and 2 tablespoons white sugar
• 1-1/2 eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup milk
• 6 oz of Nutella
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
4. When cooled hallow out the center with an apple corer and fill with nutella (tip-put nutella in a pasty bag for easy filling)

Nutella Buttercream Frosting
Ingredients
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk
Directions
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or 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.