Chocolate Cupcakes with Nutella Buttercream Frosting

Instead of studying, this is what I did in my little bit of free time today. :) The cupcakes are deliciously rich in chocolate flavor but light and tender at the same time. Not only that, it is super easy and quick to whip up. Enjoy!

P.S. Happy Valentine’s Day!

Chocolate Cupcakes
{Adapted from the Mocha-Filled Chocolate Cupcakes recipe from the Farm Journal’s Choice Chocolate Recipes cookbook}

1-1/2 cups unbleached all-purpose flour
1/2 cup Dutch process cocoa powder, sifted
1 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil (I use extra light olive oil)
1/2 cup milk (I use vanilla soy milk)
1-1/2 teaspoons vinegar
1/2 cup coffee (unsweetened), room temperature
1 tsp vanilla extract
1 large egg

Preheat oven to 350°F. Line a 12-cup muffin pan with baking cups (I use Wilton Color Cups). Place all ingredients in the bowl of an electric mixer and beat at medium speed for two minutes, scraping down the side of the bowl once. Transfer batter to a large liquid measuring cup and pour batter into muffin pan, dividing it equally among the cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes to a cooling rack and cool completely. Frost top of cupcakes with the Nutella Buttercream Frosting (I like to use Wilton 1M star tip or 2D flower tip). Makes 12 cupcakes.

Nutella Buttercream Frosting
{Recipe is from Kitchen Treaty}

1/2 cup (1 stick) unsalted butter, room temp
1 cup powdered sugar
1/3 cup Nutella
1/2 tsp vanilla extract
Pinch of salt
1 tablespoon heavy whipping cream (I use half and half)

Using an electric mixer, beat butter and powdered sugar on low until combined. Add Nutella, vanilla, and salt and beat at medium speeds for two minutes. Add half and half and continue to beat until frosting lightens in color, about 10 to 20 seconds.