Chocolate Cupcakes with Nutella and Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
 
These one bowl chocolate cupcakes with Nutella and cream cheese frosting are 80% healthy, 20% sinful and perfect for every occasion.
Ingredients
  • Makes 24 cupcakes 
For the 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
For the Nutella and cream cheese frosting: 
  • 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 
Instructions
For the cupcakes: 
  1. Preheat oven to 350°F (176°C).
  2. Fill a measuring cup ¾ full with milk and add 1 tablespoon white vinegar. Let rest 5 minutes. 
  3. In a large bowl whisk together: flour(s), sugar, cocoa powder, baking soda and sea salt. 
  4. Add the plain yogurt and milk/vinegar mixture and whisk together until combined. 
  5. Whisk in the oil. 
  6. Add the vanilla extract and egg and whisk until just combined. 
  7. Line two muffin pans with 24 cupcake liners. Divide the batter equally among the cupcake liners. 
  8. Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  9. Bite into a warm cupcake or cool completely on a wire rack before frosting.
For the Nutella and cream cheese frosting: 
  1. Using an electric mixer, blend the butter and cream cheese until smooth. 
  2. Add the powdered sugar; mix.  
  3. Add the Nutella and mix until combined. 
Recipe by Italicana Kitchen at https://italicanakitchen.com/chocolate-cupcakes-nutella-cream-cheese-frosting/