Confessions of a Hazelnut Mocha-holic...

Up until June 27, 2012 I had never had Nutella. Yeah...I KNOW! I had no idea what I was missing. I knew I liked hazelnut, but didn't realize how delish this Nutella stuff would actually be! I came across a frosting recipe that used Nutella in it, so decided that I should put together a cupcake that also incorporated Nutella, to add some hazelnutty-ness. The result was wonderful. My husband confessed that this cupcake was probably his favorite so far....as did many of my tasters.

This recipe is a keeper!!

Hazelnut Mocha Cupcake

For the cupcake: 

2 c all purpose flour

2 c sugar

3/4 c dutch processed cocoa (I used Valrhona)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 8oz. cup coffee (I combined 2 packets Starbucks VIA 'House Blend' with 8oz hot water)

1 c whole milk, room temperature

1/2 c unsalted butter

1/2 c Nutella

1 Tbsp Mexican vanilla

For the frosting:

1 c unsalted butter, room temperature

1 c Nutella

5 c confectioners sugar

1 Starbucks Via packet, dissolved in 1 1/2 tsp water

1-2 tsp water

For the garnish (optional):

Ferrero Rocher chocolates

Prepare your cup of coffee and set aside to cool. While that sits, place your butter and Nutella in a small saucepan. Set heat to low and melt these together until almost smooth. Remove from heat, and allow to cool.

Preheat your oven and prepare your cupcake pans. 

In a large bowl, combine your flour, cocoa, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together your milk, eggs, and vanilla. Add cooled coffee.

Make a well in your dry ingredients, and pour your coffee mixture in it. Use a spatula and begin stirring coffee mixture into your dry's. While stirring, add melted butter mixture. Mix together until batter is thin and resembles liquid oreos! 

Using your scoop, carefully fill cupcake liners 3/4 full with batter. Bake these for about 17 minutes, or until they bounce back when you touch the tops. Cool in their pans for 5 minutes, them remove to cooling rack and cool completely.

While those cool, prep your frosting. Put butter and Nutella in mixer and mix at medium speed. Do so for 1 minute, scrape down your bowl, and mix for another 1-2 minutes, until completely smooth. Add your coffee/water combination and mix at medium speed for 30 seconds, then reduce speed and start SLOWLY adding confectioners' sugar to bowl. Mix in completely, adding more water until frosting is your desired consistency. (I added about 1 1/2 tsp plain water)

Spread or pipe onto your cupcakes, then garnish with candies, if desired. Enjoy!