Mini Nutella Chocolate Cakes 


What’s better than a little chocolate cake? How about one with a Nutella buttercream filling and a big chocolate covered strawberry on top?

When I first started making these, I was planning on making cupcakes. But one of the cupcakes ripped in half when I was taking them out of the tin. Enter Nutella buttercream to save the day. In the end, I think it all worked out for the best.

❤️❤️❤️

For the cupcakes:

  • 1 Cup of Sugar
  • 1/2 Cup + 6 Tbsp of Flour
  • 6 Tbsp of Cocoa
  • 3/4 Tsp of Baking Powder
  • 3/4 Tsp of Baking Soda
  • 1// Tsp of Salt
  • 1 Egg
  • 1/2 Cup of Milk
  • 1/4 Cup of Vegetable Oil
  • 1 Tsp of Vanilla Extract
  • 1/2 Cup of Boiling Water

Preheat oven to 350. In a stand mixer combine sugar, flour, cocoa, baking powder, baking soda & salt. Add egg, milk, oil & vanilla. Beat together for 1 minute until everything is thoroughly mixed. Slowly stir in the boiling water. Pour in a greased nonstick cupcake/muffin pan & bake for 18-22 minutes. Let cool completely in pan before trying to remove them.

For the frosting:

  • 1/2 Cup of Unsalted Butter
  • 1 Cup of Powdered (Icing) Sugar
  • 6 Tbsp of Nutella
  • 1-2 Tbsp of Milk/Cream
  • 1 Tsp of Vanilla Extract
  • Pinch of Salt

Beat butter in a stand mixer until smooth. Slowly add in powdered sugar. Once combined add in Nutella and milk/cream to achieve desired consistency. Lastly, mix in vanilla & salt. Put into an airtight container and store in the refrigerator.

Assembly:

Cut a cupcake in half. Fill middle with Nutella frosting & put the top back on. Sift a little powdered sugar over the top to make it pretty 😊 then put a little blob of frosting on the top to attach the chocolate covered strawberry. I’m not going to put a recipe up for how to make chocolate covered strawberries, because really? You cover strawberries in chocolate 😳

Who wants one?

xoxo💋

love, dee

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