Entirely Elizabeth

Chocolate Cupcakes

Preheat oven to 350 °F and line a 12 cavity muffin tin with baking cups or parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.

Create a "well" in the dry ingredients and add the buttermilk, vegetable oil, egg, and vanilla extract. Gently begin to whisk the wet ingredients (without pulling in the dry mixture).

Once the wet ingredients are incorporated together, continue to whisk and pull in the dry ingredients. The batter should be just combined and the dry ingredients absorbed.

Continue whisking as you slowly add the strongly brewed coffee. Stop mixing the batter once the coffee has been incorporated.

Divide batter equally into the 12 cavities, filling them 2/3 of the way full.

Bake for 15-17 minutes. When fully baked a toothpick test should come out clean and they should spring back to the touch.

Let the chocolate cupcakes cool for 10 minutes before removing from the cupcake baking pan. Cool them on a wire rack until room temperature.

Nutella Buttercream

On medium-high speed beat together room temperature unsalted butter for 2 to 3 minutes. It should be light in color and smooth.

Add Nutella hazelnut spread, vanilla extract, and salt. Beat on medium speed until fully incorporated, 1 to 2 minutes.

Add the unsweetened cocoa powder. Beat on low speed until fully incorporated, about 1 minute.

On low speed, alternate adding the measured out powdered sugar and heavy whipping cream. Between each addition scrape down the bowl. Like this: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step.

NOTE: If the frosting is too thick, add an additional 1 tablespoon of heavy whipping cream at a time until desired consistency.

Using a spatula, fold the Nutella buttercream by hand a few times to smooth it out even more.

OPTIONAL: Place the Nutella Buttercream in a large piping bag fitted with an extra large piping tip.

Filling and Decorating the Cupcakes

Using a large piping tip, cupcake corer, or a sharp knife, remove the core of the cupcakes.

Fill your cupcakes with one tablespoon of Nutella hazelnut spread.

NOTE: Do this by placing the Nutella hazelnut spread in a piping bag with a small amount of the tip cut off OR do this using a small spoon.

Frost cupcakes with the Nutella Buttercream as desired (with a knife or using a piping bag) and top with toasted hazelnuts.