Nutella Bomb Cupcakes - The Cake Merchant
INGREDIENTS
•
For the Cake:
•
1 cup (125 grams) all purpose flour
•
1 1/4 cups (250 grams) granulated sugar
•
1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
1/2 cup (120 ml) vegetable oil
•
1/2 cup (113 grams) sour cream
•
3/4 cups room temperature water
•
1 tablespoon white vinegar
•
1 teaspoon pure vanilla extract
•
1 large egg, at room temperature
•
For the Frosting:
•
4 large egg whites (4 ounces, 113 grams)
•
4 ounces (113 grams) granulated sugar
•
pinch of salt
•
1 1/2 cups unsalted butter, at room temperature and cut into 2 inch chunks
•
1/2 cup (130 grams) Nutella
Comments & Reviews
Just A Pinch Sweepstakes