Chocolate Nutella Cupcakes

Think of a word to describe a chocolate cupcake.

Moist.
Fluffy.
Light.
Soft.
Chocolate-y.

This cupcake ticks all the above boxes.

 Chocolate Nutella Cupcakes

Isn't this bar of chocolate simply gorgeous looking? Sometimes, I buy fancy bars of chocolate when I'm on vacation. It's only just because they called out to me like all "buy me, buy me" and I complied. I'm sure I'm not the only guilty one right.

These chocolate cupcakes are simply da bomb. First, you take a chocolate cupcake, then you core it, and fill the gap with drippy awesome Nutella. You're not done yet at this stage. Next you then pipe a swirl of Nutella frosting on top of the cupcake, and plop a chunk of chocolate atop it (you know, for aesthetic reasons and all).

They were too sinful to keep around the house that I had to pack them up and gift them to friends. Lol. If you can't stay skinny, make your friends fat. That's how it works people. Share the love (aka fats).

Chocolate Nutella Cupcakes
(makes 12 cupcakes)

Chocolate cupcakes (adapted from here)
190g castor sugar
105g all-purpose flour
30g Valrhona cocoa powder, sifted
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 egg, room temperature
½ cup (120g) greek yogurt, room temperature
¼ cup (45g) sunflower oil
1 tbsp vanilla bean essence
½ cup (120ml) boiling water

Preheat oven to 180ºC.
Line a 12-cup cupcake tray with cupcake liners and set aside.
Combine and whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
Add egg, yogurt, oil and vanilla and whisk to mix together.
Slowly pour in the hot water in a slow stream, whisking lightly to prevent the water from splattering all over.
Divide batter into cupcake liners.
Bake for 15 - 20 minutes or till a skewer inserted in middle of the cupcake comes out clean.
Remove from oven, transfer to cooling rack to cool completely before frosting.

Nutella Frosting (adapted from here)
115g unsalted butter, diced and at room temperature
¼ tsp fine sea salt
185g Nutella
160g icing sugar, sifted
½ tsp vanilla paste
½ - 1 tbsp milk

Combine butter, salt and Nutella in a big bowl. Beat together till soft and fluffy, for about a minute or two.
Gradually add the icing sugar in two to three additions, scraping down sides of bowl and beating well to combine,
Add vanilla and milk, beat for another 30s or so to mix.
Transfer the frosting into a piping bag.

Assemble
Core cupcakes with a small spoon (I used a round metal measuring spoon). Nom on those leftover cupcake bits while you fill the the cupcakes with Nutella.
Pipe on Nutella frosting. Top with chopped chocolate bar chunks (optional).