Nutella Lava Cupcakes (Print Version)
# Ingredients:
01 -
1/2 cup (114g) unsalted butter, softened.
02 -
1½ cups (298g) light brown sugar, packed.
03 -
2 eggs, room temperature.
04 -
1½ teaspoons vanilla extract.
05 -
1/2 cup (40g) Dutch-process cocoa powder.
06 -
1½ teaspoons baking soda.
07 -
1/4 teaspoon salt.
08 -
1½ cups (180g) cake flour.
09 -
2/3 cup (150g) sour cream.
10 -
3/4 cup hot water or coffee.
11 -
3/4 cup (170g) unsalted butter, softened.
12 -
6 tablespoons (85g) cream cheese, softened.
13 -
1¼ cups (340g) Nutella.
14 -
1/2 cup (85g) semisweet chocolate chips.
15 -
1/2 cup (85g) milk chocolate chips.
16 -
3/4 cup (227g) Nutella.
17 -
1/4 cup whole milk.
# Instructions:
01 -
Preheat oven to 350°F, prepare cupcake pans.
02 -
Beat butter and brown sugar until light.
03 -
Add eggs one at a time, then vanilla.
04 -
Mix in cocoa powder, baking soda, salt.
05 -
Alternate adding flour and sour cream.
06 -
Add hot water, mix until smooth.
07 -
Fill cupcake liners 2/3 full.
08 -
Bake 16-17 minutes.
09 -
Cool completely.
10 -
Mix Nutella and milk until smooth.
11 -
Core cooled cupcakes, fill with Nutella mixture, replace top of cake core.
12 -
Melt chocolates.
13 -
Beat butter and cream cheese, add Nutella and melted chocolate.
14 -
Frost filled cupcakes.
# Notes:
01 -
Makes 20-22 cupcakes.
02 -
For best results, weigh ingredients.
03 -
Can use cake mix for shortcut.
04 -
Dutch cocoa preferred but regular works.
05 -
Coffee enhances chocolate flavor but is optional.