Sour Cream Fudge Cupcakes with Nutella Frosting

by Jess on May 31, 2012

in Dessert, Recipes

I don’t know about you, but I’ve been in the mood for something sweet.

There was a point earlier this week when I was quite certain that the only thing in the world that could save me from a meltdown was an entire bowl of Nutella frosting.  Luckily, these little cupcakes turned out even better than I had hoped (not to mention that they were begging to be piled high with Nutella frosting)…and so did the project of switching hosting companies for the blog and upgrading to a fancy new theme.  I’d be lying if I said there wasn’t a moment when I doubted making the switch.

I did not, however, doubt the making of these chocolate cupcakes.  Or that Nutella frosting – did I mention that already?

And now, here we are.  Thursday.  Inquiring Chef has a new home and I’m all moved in to a new space that I’ve only begun playing around with but already love.

The move is over.  We ate all the cupcakes.

Things are getting back to normal around here.

Looking for other Nutella Recipes?  Try these:
Vanilla Cookies with Nutella Filling
Nutella Swirl Bread

 

Sour Cream Fudge Cupcakes with Nutella Frosting
 
Prep time
Cook time
Total time
 
Recipe type: Dessert, Gluten-Free
Serves: 12
Ingredients
Cupcakes:
  • ¼ cup Unsalted Butter
  • ½ cup water
  • ¼ cup Cocoa Powder
  • 1 cup Sugar
  • 1 and ¼ cup Quinoa Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 large Eggs (separated)
  • ½ teaspoon Vanilla
  • ½ cup Sour Cream
Nutella Frosting:
  • ½ cup Unsalted Butter (softened)
  • 1 cup Nutella
  • 1 and ½ cup Powdered Sugar
  • small splash Milk (only as needed)
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter.
  3. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean. Allow the cupcakes to cool to room temperature.
  4. For the frosting, use a hand mixer to beat the butter and Nutella on high until evenly combined. Add the powdered sugar a quarter cup at a time, beating between each addition until all of the powdered sugar is added. Beat on high until frosting is smooth. (Add a splash of milk if needed to get the frosting to an easy spreading consistency.) When the cupcakes are cool, liberally spread icing over the top of the cupcakes.
  5. Serve and enjoy!
Notes
I used a mini muffin tin to make 30 small cupcakes instead of the 12 that the original recipe produces. They were bite-sized and fun, and cooked in only 10 minutes. Don't miss out on the Nutella frosting in this recipe. The flavor is perfect with the subtle nuttiness from the quinoa flour in the cupcakes. Cupcakes adapted from Bob's Red Mill

 

{ 3 comments… read them below or add one }

1 Priscilla June 1, 2012 at 3:29 pm

Delicious and gluten-free! I love Bob’s Red Mill products!

Reply

2 Cara June 12, 2012 at 1:44 am

Can you make these with regular all-purpose flour? Or is it better with the quinoa flour?

Reply

3 Jess July 18, 2012 at 3:43 pm

Hi Cara – you could definitely make them with regular all-purpose flour, although I loved the flavor of the quinoa flour. I bet these would be awfully good with nutella frosting as well!

Reply

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