Nutella Lava Cupcakes
"Cupcake recipe can be halved or doubled with great results. Please note that I developed the frosting recipe using a kitchen scale then converted it to volume, so please use a scale for maximum accuracy if available. The frosting makes enough to frost 20 to 22 cupcakes, yielding a 1:2 ratio of frosting to cupcake. If you don't like a lot of frosting, you can halve the recipe. Alternatively, if you like piles of frosting, you can make 1½ to double the recipe, according to how much you like on there. Make sure you have 1 (750g) jar of Nutella or 2 (350g) jars for this recipe...."
INGREDIENTS
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For the Cupcakes: (you can substitute your favorite cake mix for a shortcut)
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1/2 cup (4oz/113.4g) unsalted butter, softened to room temperature
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1 1/2 cups (10 1/2oz/ 298g) soft light brown sugar, packed
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2 egg, at room temperature
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1 1/2 teaspoons vanilla extract
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1/2 cup (1 1/2oz/ 40g) unsweetened cocoa powder, preferably Dutch-process* (see note)
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1 1/2 teaspoons (7g) baking soda
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1/4 teaspoon salt
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1 1/2 cups (6.4 oz/ 180g) cake flour* (see note for substitution)
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2/3 cups (5.3oz/ 150g) sour cream, at room temperature
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3/4 cups (177ml) hot water (or coffee)* (see note)
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For the Very Nutella Frosting (makes about 3 1/2 cups):* (see note above)
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3/4 cup (6oz/ 170g)) unsalted butter, softened to room temperature
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6 tablespoons (3 oz/ 85g)) cream cheese (or 6 Kiri squares), softened but slightly cool
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1 cup plus 2 tablespoon (12 oz/ 340g) Nutella
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1/2 cup minus 1 tablespoon (3 oz/ 85g) semisweet chocolate chips
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1/2 cup minus 1 tablespoon (3 oz/ 85g) milk chocolate chips
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For the Nutella Sauce Filling:
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3/4 cup (8oz/ 227g) Nutella
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1/4 cup (60ml) whole milk
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Leftover Nutella sauce filling or chocolate syrup for drizzling on top, optional
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16 to 17 Ferrero Rocher, or sprinkles or chocolate curls for topping, optional
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