i made the BEST cupcakes i've ever made. light, fluffy moist chocolate cake. rich and delicious nutella frosting. true story.

for the cupcakes:
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1 cup all-purpose flour
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1 1/4 cups sugar
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1/4 cup + 2 tablespoon unsweetened cocoa powder, preferably Dutch process
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup neutral vegetable oil, such as canola, soybean or vegetable blend
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1/2 cup sour cream
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3/4 cup water
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1 tablespoons distilled white vinegar
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1/2 teaspoon vanilla extract
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1 egg
1. preheat the oven to 350 degrees. place 12 cupcake liners in one muffin pan.
2. sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. whisk to combine them well. add the oil and sour cream and whisk to blend. gradually beat in the water. blend in the vinegar and vanilla. whisk in the eggs and beat until well blended. scrape down the sides of the bowl and be sure the batter is well mixed. fill the cupcake liners 3/4 full.
3. bake for 20-22 minutes - until a toothpick comes out clean. cool in pan on rack for 10 minutes, then cool completely out of pan.
for the frosting
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1/2 stick butter, room temperature, cut into cubes
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8 oz. cream cheese, room temperature, cut into cubes
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1/2 cup nutella
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1 teaspoon vanilla
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1 1/2 - 2 cups powdered sugar, sifted
1. cream the butter in a stand mixer. add the cream cheese, then the nutella and mix until well blended. mix in the vanilla.
2. add the powdered sugar one cup at a time until you achieve your desired consistency.
3. frost the cupcakes.
4. ENJOY.