Nothing says “Good Morning” better than a jumbo dark chocolate cupcake with whipped Nutella buttercream topped with some chocolate sauce and sprinkles…
Indeed it is a very happy Monday….
A sporadic decision to make these cupcakes, but I’m thrilled with how beautifully it came together… and just couldn’t resist a little food porn with the chocolate sauce…
This is a definitely a chocolate lover’s dream come true. The moist softness of the cupcake paired with the whipped Nutella is like biting into a cloud of chocolate heaven….
So get to it! Why not have a chocolatey cupcake for breakfast? #dessertdiet
For Dark Chocolate Cupcakes (makes 12 cupcakes):
- 3/4 cup cake flour
- 3/4 cup plus 1 tablespoon granulated white sugar
- 1/2 cup Valrhona 100% cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, at room temperature
- 1/3 cup hot espresso (I use King Arthur Espresso Powder)
- 3 1/2 tablespoon avocado oil
- 1 tablespoon pure vanilla extract
- 1 egg, at room temperature
Whipped Nutella Buttercream:
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cup confectioner’s sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup Ghirardelli bittersweet chocolate chips
- 1/3 cup Nutella
- 1 1/2 tablespoon heavy cream
- Pinch of salt
For Dark Chocolate Cupcakes:
- Preheat oven to 360F degrees and line muffin tin with cupcake liners.
- In a large bowl to standing mixture, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt. I like to sift the ingredients twice to ensure its well mixed together.
- In a medium bowl, whisk the hot espresso into the buttermilk (if you don’t have buttermilk, take a scant 1/2 cup of whole milk plus 1/2 tablespoon of vinegar. Stir and allow it to sit for about 10 minutes and it will become buttermilk).
- While whisking, add the avocado oil, egg and then vanilla.
- Add the liquid ingredients into the bowl with dry ingredients and with a whisk attachment to standing mixer, mix the ingredients together until the batter is smooth (takes about 45 seconds to 1 minute). Do not over mix.
- Fill the cupcake liners to about 2/3 full.
- Bake for 18-20 minutes. Use toothpick test to ensure it comes out clean. Once the cupcakes are out of the oven, allow it to cool for about 5-10 minutes prior to moving them to a cooling rack.
- Allow them to cool completely prior to adding the buttercream.
For Whipped Nutella Buttercream:
- Melt the chocolate chips in a microwave safe container. I heated it about 1 1/2 minutes in the microwave and stir with a spoon once done. Set on side.
- In a bowl to standing mixer with paddle attachment, place in butter and sift the confectioner’s sugar into the bowl.
- On low speed (Kitchen Aid mixer speed 2), mix the butter and sugar together for about a minute.
- While the mixer is on low, add in vanilla extract.
- After the vanilla is combined into the mixture, add in the melted chocolate (by now, it shouldn’t be cooled down a little bit. If the chocolate is too hot, it will melt the butter). Once the chocolate is poured into the bowl, increase the mixer speed to setting 4 and beat for about two minutes.
- Low the speed back down to setting 2 and add the Nutella, heavy cream and pinch of salt and beat on medium-high (speed setting 8).
- The heavy cream is the key ingredient that helps the buttercream fluff up.
- Place the buttercream into a pipping bag with closed star tip.
- Melt one cup of chocolate chips and place on side.
- Decorate the cupcakes by starting the buttercream swirl from the outer edge of the cupcake and slowly move in and upwards to end with a nice tip on the top.
- Drizzle one tablespoon of melted chocolate on top for each cupcake.
- Decorate with sprinkles or mini chocolate chips.
- Bonus: add some whipped cream!
**Recipe adapted from Sweetapolita