Category
Desserts
Servings
16
Ingredients
- 3 oz dark chocolate, finely chopped
- ⅓ c cocoa powder
- 1 t instant coffee
- ¾ c boiling water
- ¾ c all-purpose flour
- ¾ c sugar, granulated
- ½ t salt
- ½ t baking soda
- 6 T vegetable oil
- 2 large eggs, room temperature
- 2 t white vinegar
- 1 t vanilla extract
- ½ c butter, salted, softened plus 2 T extra
- 2½-3 c powdered sugar, sifted
- 1 t vanilla extract
- 1 c chocolate hazelnut spread
- 3-4 T heavy cream or milk
For Frosting
Directions
- Place chocolate, cocoa powder and coffee in a medium mixing bowl. Pour boiling water on top and whisk until smooth and all the chocolate has melted. Place in fridge for 20 minutes.
- Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, salt and baking soda until thoroughly combined.
- Whisk in oil, eggs, vinegar and vanilla into cooled chocolate mixture from fridge. Add the dry ingredients and whisk until smooth.
- Divide the batter evenly among Silicone Cupcake Liners. Bake for 14- 18 min. (with or without tray) until cupcakes have risen. When done, toothpick placed in center of cupcake will come out clean.
- Allow to cool 5-10 min. Remove from Liners and transport to a wire rack to finish cooling completely.
For Frosting
- In a stand mixer fitted with paddle attachment, add the softened butter. Mix on a low speed to soften slightly. Add sugar and vanilla extract. Starting on a low speed, mix until the butter and sugar are combined. Turn speed up to medium and beat for 2-3 minutes or until creamy and fluffy. Scrape down the sides of the mixer halfway through to ensure even mixing.
- Add the hazelnut spread and cream. Beat until combined.
- Top cupcakes with frosting.
