Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
October 30, 2016
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)