Nutella cupcakes

An abbreviated record of some seriously delicious cupcakes.

2/3 batch of this cake, with extra nutella-like things.

cake:
1.5 oz TJs pound plus, roughly chopped
1/3 c cocoa powder
2/3 c hot coffee
1 T frangelico
1/3 c nutella
2 T sour cream
1 1/4 c flour
1/2 t salt
1 t baking soda
1 stick butter, softened
1/2 c white sugar
1/2 c brown sugar
2 eggs

Preheat the oven to 325F. Place paper liners in 24 mini cupcakes and 10-12 regular cupcakes.

In a small bowl, place the chocolates, and pour the coffee and frangelico over them. Let sit to melt, then stir together until smooth. Stir in the nutella and sour cream. In a separate small bowl, combine the dry ingredients (flour, salt, baking soda)

In a large bowl, cream together the butter, sugar, and eggs. Add the dry ingredients and chocolate mixture in several alternating additions, beating after each addition until just combined.

Scoop a tablespoon or a bit less batter into each mini cupcake, and divide the rest of the batter between the regular cupcakes. Bake the minis for 17 min and the regulars for a bit longer min. Let cool completely before frosting.

frosting:
3 egg whites
3/4 c sugar
2 sticks butter, softened

1/4 c frangelico

8 drops Scrappy's chocolate bitters

Make into swiss meringue buttercream.