Double Chocolate Chunk Cupcakes with Nutella Frosting

It was Kramer’s birthday last month, and I promised I would make him cupcakes because I never do. I’m just not patient enough to frost a million individual cupcakes most days. However, I loved the double chocolate chunk muffins so much that I decided they’d make a perfect cupcake. And what better to frost a chocolate cupcake with than Nutella frosting? It’s Kramer’s favorite. The muffins made a great cupcake! They’re moist and soft and rich, and the frosting is so delicious, thanks to almost an entire jar of Nutella (I made a lot more cupcakes them this recipe calls for). Happy 22nd Birthday Kramer! Recipe after the jump!

The ingredients for the cupcakes and the frosting. For step by step instructions for making the cupcakes, go here.

Combine the butter, Nutella, powdered sugar, milk, and vanilla.

Beat until combined. Check the taste and consistency and add more Nutella, milk, or powdered sugar if needed.

Pipe or spread the frosting onto your cupcakes.

Enjoy!

Double Chocolate Chunk Cupcakes
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from from My Baking Addiction

6 tablespoons unsalted butter
6 ounces bittersweet chocolate, coarsely chopped (I used chocolate chunks in a bag and they worked great)
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract

1. Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.

2. Melt the butter and half the chopped chocolate together in a greased saucepan or a double boiler; or do this in a microwave (very carefully in 30 second intervals). Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk, egg and vanilla extract together until well combined, then add in the chocolate and butter mixture. Mix in the flour mixture until just moistened. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Fold in the remaining chopped chocolate.

4. Scoop about 1/4 cup of batter into each muffin tin.

5. Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. Makes about 12 muffins.

[/donotprint]Nutella Frosting
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adapted from The Sweetest Kitchen

6 tablespoons unsalted butter, room temperature
1/2 cup Nutella
4 1/2 cups powdered sugar
2-4 tablespoons milk
1 1/2 teaspoons vanilla

1. Combine the butter, Nutella, powdered sugar, vanilla, and 1 tablespoon of milk. Mix well with electric mixer, adding more milk as needed to make a fluffy spreadable frosting.

2. Makes enough to pipe frosting onto 12 cupcakes. If you want to just spread the frosting on, I’d half or even third the recipe. I had a bit of leftover frosting that I used on another cake. Just keep it in an airtight container in the fridge.

Tagged as: birthday, chocolate, cupcake, frosting, hazelnut, nutella