from Paula Deen
Ingredients:
2 1/4 c. flour
2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. vegetable oil
1 c. strong brewed coffee, cooled
3 large eggs
8 oz. sour cream
1 tsp. vanilla extract
Directions:
1. Preheat oven to 350. Line cupcake pan with liners.
2. In a large bowl: Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add oil, coffee, and eggs. Beat on medium until well mixed.
4. Add sour cream and vanilla and beat just until combined.
5. Fill cupcake cups 2/3rds full. Bake 16-18 minutes. Let cool in pan for 5 minutes then move to a rack to finish cooling.
6. Frost with yummy nutella buttercream frosting!
Nutella Buttercream Frosting
As seen on Kitchen Treaty.
Ingredients:
1 c. (2 sticks) unsalted butter, room temperature
2 c. powdered sugar
2/3rd c. Nutella (or hazelnut chocolate spread)
1 tsp. vanilla extract
pinch kosher salt
2 Tbsp. heavy whipping cream
Directions:
1. In a mixing bowl: Mix butter and powdered sugar until well combined.
2. Add nutella. Mix well.
3. Mix in vanilla and salt.
4. Mix in cream on medium speed until fluffier and lighter in color and texture. About 2 minutes.
5. Spread on everything!
