Hazlenut Mocha Cupcakes by Julie Vision in the Kitchen
Dark Chocolate Cake (Yield 2 dozen standard sized cupcakes)
Adapted from Sweetapolita's Rich & Dark Chocolate Cake
2 cups all purpose flour
2 cups sugar
3/4 cups dark cocoa powder, such as Hershey's Special Dark
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (I used 1 cup water + 2 Starbucks VIA packets)
1 cup whole milk, room temperature
1/2 cup melted butter, cooled
1 tablespoon vanilla extract
Step #1- Preheat oven to 350*F.
Step #2 - Mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Step #3 - In a separate bowl, beat together the eggs, vanilla and butter.
Step #4 - Make a well in the middle of the flour mixture and fill it with the egg mixture.
As you stir, slowly add in the milk and coffee. When you are done, the batter will be soupy and look like liquified Oreos.
Step #5 - Fill cupcake papers 3/4 of the way full and bake at 350* F for 17-20 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
1 cup butter, softened
1 cup Nutella
5 cups powdered sugar
1 Starbucks Via packet dissolved in 2 tablespoons milk
Step #1 - Blend Nutella and butter using a mixer.
Step #2 - Add sugar and milk and mix until well combined.
Step #3 - Pipe or spread on cupcakes. I garnished with Ferrero Rocher chocolates. I chose Ferrero Rocher because they look pretty, but also because these were being served at a party and I like to try and give a hint when something has nuts in case anyone is allergic.