Remember my Chocolate Peanut Butter cupcakes? Yeah this wins, hands down! (I mean it has Nutella in it, how can it not?) Oh and P.S. these really just these, but way better!
Sorry I've been so MIA recently this weekend. I ended up last minute in the mountains with the fam and took what ended up being a much needed weekend off from the interwebs. Sometimes these things just happen and you have to roll with it. Sometimes things happen and you NEED to make these cupcakes, who knows.
2 sticks butter
1 cup sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream
Preheat the oven to 350 degrees and line two cupcake pans.
In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy. Add the 2 eggs and beat for about another minute.
When the eggs are fully incorporated add in the vanilla, salt and cocoa powder. Mix well.
Next, measure out your baking soda, baking powder and flour in a medium bowl. Add about 1/3 of the flour mixture to the butter mixture and beat until just combined. Add 1/2 of the sour cream. Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.
Scrape the sides of the bowls and mix on last time to make sure it is all combined.
Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full. My rule with chocolate cake is that it should look like chocolate ice cream before it bakes
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
Nutella Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup Nutella
3-4 cups powdered sugar
In a medium bowl combine the cream cheese and the butter with a mixer until it gets a little fluffy, this will take about 2 minutes.
Add in the Nutella and briefly mix until combined.
Now slowly add the powdered sugar, about 1/2 cup at a time, keeping the mixer on low to let it mix in. Once you have the right sweetness, scrape the sides and mix on medium for about 20 seconds to make sure everything is smooth. The secret to this frosting is to whip it really well and make sure it's nice and light and smooth. Everyone will be astounded.
Once the cupcakes are cooled, pipe the frosting onto the cupcakes.
Salted Caramel Sauce
1 cup sugar
1 cup water
1 teaspoon light corn syrup
1/2 cup room temperature heavy cream
In a medium sauce pan stir together the sugar, water, corn syrup and salt. Bring to a boil on medium-high heat. DO NOT STIR. If you stir the sugar while it is boiling it can knock crystals off the side and ruin your sauce.
Boil for 7-10 minutes, make sure to keep your eye on this, it can turn from delicious golden brown to nasty burned in a split second. You're looking for this boiling mixture to turn into a beautiful golden brown, caramel color.
Once this changes to our desired color STOP. Remove it from the heat and whip out a wooden spoon. Slowly add your room temperature cream (cold cream will cause the syrup to clump). Stir constantly until all the cream is added. Allow to cool for a bit.
Using a spoon or a squeeze bottle (the latter is certainly much easier) drizzle over your frosted cupcakes.
Sprinkle a touch of sea salt on top if desired and enjoy!