Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (2.5g)
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract (5ml)
  • 1 tsp distilled white vinegar (5ml)
  • 1 cup (240ml) water
  • 1/2 cup (150g) Nutella
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 cup (60ml) heavy cream
  • 1 tsp vanilla extract (5ml)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix the vegetable oil, vanilla extract, vinegar, and water.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fill each cupcake liner about 1/3 full with the batter.
  6. Add a teaspoon of Nutella in the center of each batter-filled cupcake liner.
  7. Cover the Nutella with additional batter until the liners are about 2/3 full.
  8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
  9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While the cupcakes cool, prepare chocolate frosting by beating the butter until creamy, then adding powdered sugar, cocoa powder, and heavy cream. Frost cooled cupcakes and enjoy!