Chocolate Cupcakes with Nutella and Cream Cheese Frosting
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
- ¾ cup (177 ml) milk (I used soy milk)
- 1 tablespoon (15 ml) white vinegar
- 2 cups (275g) flour (I used 1 cup all purpose (125g) 1 cup (150g) kamut flour)
- 1½ cups (308g) granulated sugar
- ½ cup (43g) unsweetened cocoa powder
- 2 (12g) teaspoons baking soda
- 1 teaspoon (5g) sea salt
- ¾ cup (180g) plain yogurt
- ½ cup (118ml) oil (I used extra virgin coconut oil)
- 1 teaspoon (5ml) pure vanilla extract
- 1 egg, room temperature
- 2 tablespoons (28g) unsalted butter at room temperature
- 1 cup ( 225g) cream cheese, at room temperature
- ½ cup (56g) powdered sugar
- ½ cup (144g) Nutella
- Preheat oven to 350°F (176°C).
- Fill a measuring cup ¾ full with milk and add 1 tablespoon white vinegar. Let rest 5 minutes.
- In a large bowl whisk together: flour(s), sugar, cocoa powder, baking soda and sea salt.
- Add the plain yogurt and milk/vinegar mixture and whisk together until combined.
- Whisk in the oil.
- Add the vanilla extract and egg and whisk until just combined.
- Line two muffin pans with 24 cupcake liners. Divide the batter equally among the cupcake liners.
- Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Bite into a warm cupcake or cool completely on a wire rack before frosting.
- Using an electric mixer, blend the butter and cream cheese until smooth.
- Add the powdered sugar; mix.
- Add the Nutella and mix until combined.
Recipe by Italicana Kitchen at https://italicanakitchen.com/chocolate-cupcakes-nutella-cream-cheese-frosting/
3.4.3177