Ingredients
½cupbutter,(1 stick), softened
1½cupsgranulated sugar
2eggs
2tspvanilla extract,store-bought or homemade
1½cupsall-purpose flour
½cupdark chocolate cocoa powder,or any unsweetened cocoa powder
1tspbaking soda
¼tspsalt
½cupbuttermilk
½cupcoffee,lukewarm
13ozNutella
coarse sea salt,for sprinkling
1cupunsalted butter,room temperature
1cupNutella
2tspvanilla extract
4cupspowdered sugar
pinch of Kosher salt
3tbspmilk,or heavy cream
Preparation
In the bowl of an electric stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee.
Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
Line baking pans with about 24 paper baking cups, and fill each ⅔ full with batter.
Bake at 375 degrees F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Once the cupcakes have reached room temperature, use a melon baller (or a small spoon) to scoop out a small portion from the middle of the cupcake (about 1 teaspoon).
Fill the empty space with a teaspoon or so of Nutella. Then top the cupcakes with the Nutella frosting.
Using an electric mixer, cream butter and Nutella together on medium-speed until smooth. Add in vanilla and beat until smooth.
Reduce speed to low and gradually add powdered sugar until incorporated. Add milk until the desired consistency is reached.
Increase speed to medium-high and beat for 1 more minute. Pipe or spread onto cupcakes, or cover and refrigerate in a tightly-sealed container for future use.
