Mocha Nutella Cupcakes

This cupcake recipe is courtesy of my friend Lindsay Conchar’s cookbook Simply Beautiful Homemade Cakes, and — you guys — I want to make everything immediately and then devour it. It was so hard to pick something to make for you, but I am a big coffee lover (as long as it’s sweet enough, so a mocha dessert is right up my alley!), and Nutella??! Well that’s a no-brainer.

Also, I know that a dessert with coffee in it is absolutely adults-only here, so no sharing! That’s a big plus here 😉
Although you might be surprised how little sugar and baking my kids get to eat. Yesterday my 4 year old told me that we shouldn’t go trick-or-treating on Halloween because we get treats and we don’t need treats because they’re not healthy for us. (I promise she is my child!)

INGREDIENTS

• MOCHA CUPCAKES
• 6 tbsp unsalted butter, room temperature
• 3/4 cup sugar 155g
• 6 tbsp sour cream, room temperature
• 1/2 tsp vanilla extract
• 3 large egg whites room temperature, divided
• 1 1/4 cups all-purpose flour 163g
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp hot water
• 3 tbsp instant espresso coffee powder
• 6 tbsp milk, room temperature
• NUTELLA FROSTING
• 1/2 cup salted butter, room temperature
• 1/2 cup vegetable shortening
• 4 cups powdered sugar, divided
• 3/4 cup chocolate hazelnut spread, such as Nutella
• 5 tbsp water or milk

INSTRUCTIONS

1. Mocha Cupcakes:Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3 to minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
3. Combine the flour, baking powder and salt in a medium bowl.
4. Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
5. Fill the cupcake liners about halfway with batter. Bake the cupcakes for 16 to 18 minutes (mine were done at 14 minutes, so check early on!), or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.
6. ............................

for full instruction please see : www.thereciperebel.com

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