Mocha Nutella Cupcakes
Ingredients
The cupcakes
-
1¼
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¼
teaspoon
salt
-
6
Tablespoons
unsalted butter
-
¾
cup
granulated sugar
-
3
large
egg whites
-
1
teaspoon
pure vanilla extract
-
6
Tablespoons
full-fat sour cream
-
3
Tablespoons
instant espresso coffee powder
-
2
Tablespoons
hot water
-
6
Tablespoons
whole milk
The Nutella frosting
-
1
cup
unsalted butter
-
4
cups
confectioners’ sugar
-
¾
cup
Nutella
-
⅓
cup
heavy cream or whole milk
-
1
teaspoon
pure vanilla extract
-
pinch
salt
-
optional: chocolate sprinkles and raspberries
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the butter until creamy, then add sugar and beat until combined.
- Add egg whites and vanilla, then mix in sour cream.
- Combine espresso powder with hot water and mix into the milk.
- Gradually add the dry ingredients to the wet mixture, followed by the espresso/milk mixture, mixing until just combined.
- Pour the batter into the liners, filling them halfway, and bake for 18-20 minutes.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the butter until smooth, then add confectioners’ sugar, Nutella, heavy cream, and vanilla, mixing until well combined.
- Frost the cooled cupcakes and decorate as desired.
Nutrition Facts (estimated)
Servings
12-14 cupcakes
Calories
300
Total fat
16g
Total carbohydrates
36g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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