Chocolate Cupcakes With Nutella and Mixed Cream Cheese Frosting

Chocolate Cupcakes with Nutella, Almond Butter, and Vanilla Cream Cheese Frosting.....devine!

• Ready In: 1 hr 10 mins
• Serves: 36

Ingredients

• Cupcakes

• 2⁄3 cup  nutella
• 1  cup all-purpose flour
• 1 1⁄2 cups cake flour
• 1 1⁄2 cups  unsweetened cocoa powder
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt
• 3  large eggs
• 1 1⁄2 cups sugar
• 3⁄4 cup butter, softened
• 2 1⁄2 cups buttermilk

• Vanilla Cream Cheese Frosting

• 8  ounces cream cheese, softened to room temperature
• 5  tablespoons butter, softened to room temperature
• 3 3⁄4 cups powdered sugar, sifted
• 2  teaspoons vanilla extract, clear*

• Nutella Cream Cheese Frosting

• 6  ounces cream cheese, softened to room temperature
• 2  tablespoons butter
• 1⁄2 cup  nutella
• 3 3⁄4 cups confectioners' sugar, sifted
• 1  teaspoon vanilla extract

• Almond Butter or Peanut Butter Cream Cheese Frosting

• 6  ounces cream cheese, softened to room temperature
• 2  tablespoons butter
• 1⁄2 cup almond butter or 1⁄2 cup peanut butter
• 3 3⁄4 cups confectioners' sugar, sifted
• 1  teaspoon vanilla extract

Directions

1. *clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
2. For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
3. Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
4. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
5. Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
6. Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
7. Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
8. Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
9. Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake. Sprinkle with chocolate jimmies if you like!