For those of you that don’t like chocolatey desserts, y’all can just skip this one. Seriously, go eat a Nilla wafer or something.
Because we bout to get hella CHOCOLATEY up in this joint.
Smooth chocolate cake, mini chocolate chips, and a swirl of creamy Nutella frosting right on top. Drool, right?
This is my favorite go-to chocolate cake recipe because it works so well at all altitudes (including my own of 6,500 feet).
Double Chocolate Chip Cupcakes
Makes 12 Cupcakes
Adapted from Hummingbird on High
3/4 cup plus 2 tablespoons all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder (Good-quality cocoa powder makes a HUGE difference
3/4 cup sugar
3/4 teaspoons baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk, at room temperature
1 egg, at room temperature
1/4 teaspoon pure vanilla extract
1/2 cup mini semisweet chocolate chips
Preheat oven to 350 degrees.
Combine flour, cocoa powder, sugar, baking powder, salt and butter in the bowl of a stand mixer (or use any electric mixer). Beat on low speed until a sandy consistency is reached, and all ingredients are combined.
Whisk together milk, egg and vanilla in small bowl. Add half of liquid to dry ingredients while mixer is on low speed, then increase to high for a few seconds to remove any clumps. Bring back to low speed and slowly add remaining liquid. Beat on low for another few minutes until smooth — do not overmix. Fold in chocolate chips.
Fill 12 cupcake liners 1/2 full. Bake for 20-25 minutes.
Nutella Buttercream Frosting
1/2 cup butter
1/2 cup Nutella
1 tsp vanilla
1/2 tsp salt
2 tbsp whole milk or whipping cream
3 cups powdered sugar
Cream butter and Nutella together until smooth, about 5 minutes. Beat in vanilla, salt and milk. Gradually add in powdered sugar until desired consistency is reached.