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

This recipe takes lots of love. And all good things are worth waiting for. You could try doing this recipe with only one frosting but it just wouldn’t be the same. The combination of almond butter and Nutella is absolutely divine. If you don’t want to make the cupcakes and prefer to combine the two ingredients instead and lick the butter knife, I won’t tell.

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

Ingredients

For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 ½ cups cake flour
1 ½ cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
3 large eggs
1 ½ cups sugar
¾ cup butter, softened
2 ½ cups buttermilk

Vanilla Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons clear vanilla extract*

Nutella Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
½ cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
black and brown food coloring, optional

Almond Butter/Peanut Butter Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
½ cup Almond Butter or Peanut Butter
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract

*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.

Directions
For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

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.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before frosting.

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.

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.

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.

To Decorate
Please see Kitchen Tip: Two Tone Frosting for Cupcakes for detailed instructions on how to pipe three different frosting flavors simultaneously.