Chocolate Coffee Cupcakes with Creamy Nutella Frosting

I’m not a girly girl, much to the frustration of my mother. If I could dress in workout clothes anywhere I go for the rest of my life, that would make me perfectly content. Running shoes, hiking shoes, ballet flats, boots, and flip-flips over heels and strappy shoes ANYTIME. Extra zzzs, a good breakfast, and perhaps (if possible to squeeze in) some chaturangas or ab work in the mornings are more important than spending time doing my hair and putting make-up on. Don’t get me wrong, I wish I had the motivation, time, beauty supplies, or skills to fix myself up, but I get too lazy to worry about those things. I don’t own any lipstick, blush, mascara, eyeliner, etc… not even a hairdryer. As I’m perpetually late, I open my car windows and air dry my hair on the way to work, appointments, or parties. Yes, even in the winter. Terrible, right?   

So goes the same for my baking… I have no patience, not to mention, materials to make my cakes and frosting look fancy. But one thing I do try to make sure is the quality and taste… it has to be a lesser evil version (as far as healthy can go with desserts) and MUST taste good.  

I know the cupcake doesn’t look very pretty and the frosting is not done up the way frosting should be. But will you just trust me when I tell you how amazingly delicious these cupcakes are even if my presentation is not the best?

The cupcakes: fluffy… soft… hints of chocolate and coffee flavors with just the right touch of sweetness…  

The frosting: smooth texture from the delicious hazelnut chocolate union, courtesy of Nutella… creamy… with the perfect touch of sugary perfection. Not overly sweet, not too buttery, not too rich. Just perfect!

Have at it! 

Chocolate Coffee Cupcakes with Creamy Nutella Frosting (Makes 12 cupcakes)

Cupcakes

1 cup unbleached all-purpose flour

½ cup whole wheat pastry flour
1 ½ tsp baking soda
¼ tsp salt

½ cup brown sugar, firmly packed
½ cup butter, melted and cooled to room temperature
1 egg
1 tbsp vanilla extract
2/3 cup whole milk
2 tbsp coffee (French press or drip)
3 tbsp semisweet chocolate chips, softened

little bit of butter to grease muffin tins or vegetable oil spray

Frosting
2 ½ tbsp salted butter
1/3 cup Nutella
1/3 cup powdered sugar
1 tbsp whole milk


To make the cupcakes:

In a medium size bowl, whisk together the flours, baking soda, and salt.

In a large bowl, mix sugar and butter with an electric hand mixer on medium speed until the sugar dissolves. Add egg, mix until creamy. Pour in milk, coffee, and vanilla extract. Mix on low speed. Add the softened chocolate chips. Continue to mix until the softened chocolate chips are well incorporated into the rest of the wet mixture.  

Gradually mix the dry ingredients into the wet ingredients on low speed until well combined.

Grease the muffin tins with butter or spray with vegetable oil.

Using a ladle, pour the batter into the muffin tins halfway full. Place the muffin tins in an oven preheated to 350 degrees F and bake for 18 minutes.  

To make the frosting:

Cream the butter in a small bowl using an electric hand mixer on low speed. Mix the Nutella until well combined. Add the powdered sugar and mix well. Continue to mix on low speed while adding the milk a little bit at a time until the mixture is smooth and creamy.

Spread as little or as much frosting on your cupcakes as you prefer.  

Enjoy with a nice cup of coffee or tea and a good book! I’m currently reading The Help, what are you reading and what sweets are you savoring?