Chocolate Cupcakes with Nutella Butter Cream

So this is the other chocolate cake recipe that I tested out for my friends wedding cake. This is just a basic chocolate cake with sour cream. The sour cream is a nice addition because it keeps the cake moist. I froze a couple of these to see if they would work well for her cake. I hope so because I really like this recipe and it's pretty simple to put together. I was able to get 12 cupcakes out of this recipe.

Anyways I'm sure you all want me to get onto the frosting recipe. That's the best part anyways so I'll start with that recipe. This was a pretty simple butter cream to put together. The only thing that I don't like a Nutella is that the jars are so small! I had to use almost one full jar for just the one recipe of butter cream. I'm sure I'll have to go through lots of jars for the wedding cake! That's ok though because it is so worth it. I know I said before that this was really good, but I just have to mention it again because it was that good! It might be my favorite frosting now.

Nutella Butter Cream

1 cup unsalted butter, softened

3 cups sifted powdered sugar (I sifted the sugar and then measured it)

2 tablespoons milk (I used 1%)

1 cup Nutella

Mix butter until smooth and creamy. Add in Nutella and mix until nice and fluffy.

Add sugar 1 cup at a time until smooth. This will take about 3 to 5 minutes to get the desired consistency. Spread on cupcakes, a cake or just use your finger. I won't tell if you won't!

Basic Chocolate Sour Cream Cake

3/4 cup AP flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsalted butter, softened

3/4 cup sugar

2 eggs
1 teaspoon vanilla extract

1/2 cup sour cream

Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

In your mixing bowl beat the butter until it's smooth and creamy. Then add the sugar and beat until smooth and fluffy. Add the eggs in one at a time until fully incorporated. Then add in your vanilla extract.

Mix in sour cream and flour mixture. Scoop into muffin cups and bake 15 to 20 minutes or until a tooth pick comes out clean.

Cool on a rack and then frost with your frosting. Enjoy!