These Mocha Nutella Cupcakes are a decadent dessert loaded with coffee and chocolate flavours!

~Ingredients:

-Mocha Cupcake:

6 Tablespoons Unsalted Butter, room temperature.

3/4 Cup Granulated Sugar.

6 Tablespoons Sour Cream, room temperature.

1/2 Teaspoon Vanilla Extract.

3 Large Egg Whites, room temperature, divided.

1 1/4 Cups All Purpose Flour.

2 Teaspoon Baking Powder.

1/4 Teaspoon Salt.

2 Tablespoons Hot Water.

3 Tablespoons Instant Espresso Coffee Powder.

6 Tablespoons Milk, room temperature.

-Nutella Frosting:

1/2 Cup Salted Butter, room temperature.

1/2 Cup Vegetable Shortening.

4 Cups Powdered Sugar, divided.

3/4 Cup Nutella.*

5 Tablespoons Water or Milk.

-Toppings:

Nutella, melted.

Chocolate Sprinkles.**

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.

-Making the Cupcakes:

Step 2: In a large mixing bowl, cream together the butter and sugar until light in color and fluffy, about 3 to minutes.

Step 3: Add the sour cream and vanilla extract and mix until well combined. 

Step 4: Add 1 of the egg whites and mix until well combined. 

Step 5: Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.

Step 6: In a separate medium sized bowl, combine the flour, baking powder and salt.

Step 7: In a small measuring cup, combine the hot water and espresso coffee powder.

Step 8: Add the milk to the coffee mixture.

 Step 9: Add half of the flour mixture to the butter mixture and mix until well combined. 

Step 10: Add the milk mixture and mix until well combined. 

Step 11: Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.

Step 12: Fill the cupcake liners about halfway with batter. Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted comes out with a few crumbs.***

Step 13: Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.

-Making the Nutella Frosting:

Step 14: Beat the butter and the shortening in a large bowl until smooth. 

Step 15: Add 2 cups of the powdered sugar and mix until smooth. 

Step 16: Add the Nutella and water or milk and mix until well combined. 

Step 17: Add the remaining 2 cups of powdered sugar and mix until smooth.

Step 18: Drizzle the melted Nutella.

Step 19: Top with chocolate sprinkles.

Step 20: Cupcakes can be stored in the refrigerator or frozen, or kept at room temperature for up to 2 - 3 days.

Step 21: Eat and Enjoy!

~Recipe Notes:

*You can use either Nutella or any other chocolate hazelnut spread.

**Chocolate Sprinkles are optional. We didn't use it but you can if you want to.

***Our cupcakes were done at the 14 minute mark. So, keep an eye on them.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)