Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting #dessert #chocolate

I know huge numbers of you flinch at this word, yet I must state it – these cupcakes are remarkably clammy! Truth be told, I will venture to state they are the most delicate cupcakes I have ever nibbled into. What's more, I've eaten a great deal of cupcakes!

The cupcake base is especially wet, ultra feathery, and brimming with rich, debauched chocolate season. The player is made with eggs, egg yolk, liquefied margarine, oil, harsh cream, and hot espresso. These fixings add exceptional dampness and flavor to the cupcake, and I don't suggest forgetting any of them.

There's nothing very like gnawing into a custom made chocolate cupcake finished with crisp raspberry icing and finding there's a smooth pocket of Nutella stowing away inside.

Also try our recipe Super Moist Chocolate Cupcakes

Supremely moist and decadent chocolate cupcakes stuffed with creamy Nutella and topped with fresh raspberry frosting.

Ingredients
For the cupcakes:

• 3 tablespoons coconut OR canola oil
• 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 teaspoon vanilla
• 3/4 cup + 2 tablespoons all-purpose flour, not packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee OR hot water

For the Nutella filling:

• 1/4 cup Nutella

For the raspberry buttercream:

• 1 1/4 cups frozen raspberries (I think fresh would also work just fine)
• 2 tablespoons lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups confectioners sugar (more if needed), sifted
• 1 tablespoon heavy cream (more if needed)
• 1/4 cup fresh raspberries, for decorating (optional)

Instructions
For the cupcakes:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
2. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
3. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
4. In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.

For more instructions : https://bit.ly/2CSuL4d

Read more our recipe White Sangria with Mango and Berries