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Nutella Stuffed Chocolate Raspberry Cupcakes

Tessa, Handle the Heat
  • 2018 minutes
  • Serves 12

INGREDIENTS

For the cupcakes::

4 oz

semisweet chocolate, finely chopped

1/3 cup

Dutch-process cocoa powder

3/4 cup

hot coffee

3/4 cup

bread flour

3/4 cup

granulated sugar

1/2 tsp

salt

1/2 tsp

baking soda

6 tbsp

vegetable oil

2

large eggs

2 tsp

white vinegar

1 tsp

vanilla extract

1/3 cup

Nutella

For the buttercream::

2 sticks

unsalted butter, at room temperature

1 tsp

vanilla extract

3 cups

powdered sugar, sifted

1/3 cup

seedless raspberry preserves

Red food coloring, if desired