Chocolate cupcakes: you know you want one

Admit it, you know you do.

To make these cupcakes special, I used hazelnut coffee to enhance the flavor of the chocolate and add a little nuttiness (since we all know I'm a little bit nutty). The frosting is adapted from Ina Garten's peanut butter frosting recipe, using Nutella!

Chocolate cupcakes:

-12 tbsp unsalted butter, at room temperature
-2/3 c white sugar
-2/3 c brown sugar, packed
-2 eggs, at room temperature
-2 tsp vanilla extract
-1 c buttermilk, or 3/4 c milk mixed with 1/4 c plain yogurt
-1/2 c sour cream, low-fat or fat-free is fine
-2 tbsp brewed coffee (try different flavors!)
-1 3/4 c flour
-1 c cocoa powder
-1 1/2 tsp baking powder
-1/2 tsp salt

Preheat the oven to 350 degrees and line the cupcake pans with paper (skip if you have silicone)

Using your stand mixer, mix the butter and sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and then the flour mixture. Mix only until blended.

Divide the batter among the cupcake pans, bake for 20 to 25 minutes, until a toothpick comes out clean. Cool, remove from the pans, and allow to cool completely before frosting.

Nutella Frosting:

1 to 2 c confectioners' sugar
1/4 c cocoa powder
1 c Nutella
8 tbsp unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Microwave the Nutella for about 30 seconds so it is soft and managable.

Add 1 cup of the confectioners' sugar, cocoa powder, Nutella, butter, vanilla, and salt to your stand mixer. Mix on medium-low speed until creamy, scraping down the bowl as you work. Add the cream and beat on high speed until the mixture is light and smooth. If your frosting is too thin, add the last cup of powdered sugar, a little at a time, until it is the texture you desire. Let it sit out for several minutes to finish setting before you frost your cupcakes.