Name: Chocolate-Nutella Cupcakes with Salted Caramel Buttercream
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: about 16 servings
Ingredients: 1 cup whole milk; 2 tablespoons cornstarch; 3 large egg yolks; 1/4 cup granulated sugar; 1/4 cup Nutella (or other chocolate-hazelnut spread); 1 tablespoon unsalted butter; 1 teaspoon pure vanilla extract; Pinch of salt; 5 ounces bittersweet chocolate, finely chopped; 1/3 cup Dutch-process unsweetened cocoa powder; 1 teaspoon instant espresso powder; 1/2 cup boiling water; 3/4 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup sour cream, at room temperature; 1/4 cup vegetable oil; 2 large eggs plus 1 egg yolk, at room temperature; 2 teaspoons distilled white vinegar; 1 teaspoon pure vanilla extract; 3 1/2 sticks unsalted butter, at room temperature; 3 tablespoons vegetable shortening; 5 to 6 cups confectioners’ sugar; 2 to 3 tablespoons heavy cream; 1/4 cup jarred salted caramel sauce, plus more for drizzling; 1/2 teaspoon salt

Directions

Make the filling: Whisk together 2 tablespoons milk and the cornstarch in a medium bowl until smooth. Add the egg yolks and whisk until blended; set aside.
Combine the remaining 3/4 cup plus 2 tablespoons milk with the granulated sugar in a medium saucepan and bring to a boil over medium-high heat, whisking occasionally. Pour about three-quarters of the hot milk mixture into the egg mixture in a slow steady stream, whisking constantly. Whisk the egg mixture back into the saucepan over medium heat; bring to a boil, whisking constantly, and cook 1 minute. Remove from the heat and whisk in the Nutella, butter, vanilla and salt until smooth. Pour into a bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cooled, about 1 hour.
Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line 16 muffin cups with paper liners. Combine the chocolate, cocoa powder and espresso powder in a medium heatproof bowl. Pour in the boiling water, then cover and let stand 5 minutes. Whisk until smooth, then set aside to cool.
Whisk together the flour, granulated sugar, brown sugar, salt and baking soda in a small bowl; set aside. Whisk the sour cream, vegetable oil, whole eggs and egg yolk, the vinegar and vanilla into the cooled chocolate mixture. Add the flour mixture and stir until smooth; do not overmix.
Divide the batter among the muffin cups, filling them about three-quarters full. Bake until a toothpick inserted into the middle comes out clean, 17 to 18 minutes. Let cool 5 minutes in the pans, then transfer to a rack to cool completely.
Make the frosting: Beat together the butter and shortening in a large bowl with a mixer on medium-high speed until combined. Add 2 cups confectioners’ sugar and 1 tablespoon heavy cream and beat on medium speed until combined. Beat in 2 more cups confectioners’ sugar and 1 more tablespoon heavy cream, then beat in 1 more cup confectioners’ sugar until smooth and fluffy. Beat in the caramel, then increase the speed to medium-high and beat until light and fluffy; beat in the salt. Beat in more heavy cream or confectioners’ sugar as needed, a little at a time, to reach the right consistency.
Assemble the cupcakes: Transfer the Nutella filling to a piping bag fitted with a large open tip. Make a 1-inch incision in the top of each cupcake, then pipe about a tablespoon of filling into each. Transfer the frosting to a separate piping bag fitted with another large open tip. Pipe onto the cupcakes, then drizzle with caramel sauce.

Photograph by Ryan Liebe

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Chocolate-Nutella Cupcakes with Salted Caramel Buttercream

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