ByCookie: Chocolate Cupcake with Nutella frosting

Makes 12 cupcakes.

Ingredients
For the cupcakes:
1/2 cup (113g) unsalted butter, cut into pieces
4 ounces (113g) bittersweet chocolate, finely chopped
2 eggs
1/2 cup (120) heavy cream
1 teaspoon lemon juice
1 cup (100g) light brown sugar
1 tablespoon molasses
1/2 cup (120g) Nutella
1 cup (130g) all purpose flour
1 teaspoon (4g) baking powder
1/2 teaspoon (4g) baking soda

For the Nutella frosting
1/4 cup (60g) butter, softened
1/4 cup (60g) cream cheese (Philadelphia), cold
1/8 cup + 1 tablespoon (30g) powdered sugar
1/2 cup (120g) Nutella
pinch of salt

Method
For the cupcakes

Preheat the oven at 350ºF (180ºC). Put the paper liners in the cupcake pan.

Combine the lemon juice with the heavy cream, remove and leave rest for 5 minutes. You will see how the cream looks like a yogurt. This is our homemade sour cream.

In a saucepan, heat the butter and chocolate, whisking often, until the chocolate is melted. Remove from heat and allow to cool at room temperature.

In a large bowl sift the flour, baking powder and baking soda. Set aside.

Add the sugar, Nutella and molasses in the chocolate mixture and mix until combined. Add the eggs and sour cream, until just smooth. Finally, add the flour mixture into wet ingredients until incorporated.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the cupcake cups (the cupcake cups will be 2/3 of the capacity).

Put in the middle of the oven and bake for 20-22 minutes or until a cake tester

inserted in the center of the cupcake comes out clean.

Cool in pan for about 15 minutes, then remove and transfer to a cooling rack until completely cooled.

For the frosting

Meanwhile, in a stand mixer, cream butter on medium speed, until very light and fluffy. On low speed, slowly mix in the cream cheese, powdered sugar, Nutella and salt until frosting is completely fluffy and smooth. You could keep the frosting in the fridge until use it.