Sour Cream-Chocolate Cupcakes with Nutella

Adapted via Taste of Home
Serves: 20 to 24 (two dozen cupcakes)

For Cupcakes:
♦ 1/4 cup butter, cubed
♦ 4 ounces unsweetened chocolate, chopped
♦ 2 cups all-purpose flour
♦ 1 tsp baking soda
♦ 1/4 tsp salt
♦ 2 eggs
♦ 2 cups sugar
♦ 1 cup water
♦ 3/4 cup sour cream
♦ 1 teaspoon vanilla extract

♦ 1 (13-oz) container of Nutella
♦ 24 to 26 hazelnuts, toasted (skins left on)

In a double broiler melt the butter and chocolate; stir until fully melted and smooth. Remove from heat and set aside. Sift together the flour, baking soda, and salt into a medium bowl; set aside.

In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Add the flour mixture and mix well. Add the chocolate mixture; beat on high speed for 2-3 minutes (batter will be thin).

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Gently cut out cone-shaped holes into the tops of the cupcakes – fill with Nutella, topping with an additional spoonful to serve as the frosting; top with a toasted hazelnut.

Read more about these cupcakes and my musical pairing by clicking HERE

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