Chocolate Hazelnut Cupcakes with Nutella Buttercream

Earlier this week at work I had 2 of my wisdom teeth extracted. It was a pretty good experience since I've never had any serious dental work done. After dealing with that I decided that I needed to treat myself to something sweet and of course delicious.

YUP! All gone...

Chocolate Hazelnut Cupcakes
Bird On A Cake blog
Makes 30 cupcakes

1 1/2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup hazelnut coffee creamer
1/2 cup oil
1 cup boiling water
1 teaspoon vanilla extract

Heat oven to 350 degrees. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, hazelnut creamer, oil and vanilla. Beat with electric mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour batter into paper liners, filling each 2/3 full. Bake for 15-17 minutes (until toothpick inserted in center comes out clean). Allow cupcakes to cool on a rack.

Nutella Buttercream

1 cup (2 sticks) unsalted butter
1 cup Nutella (chocolate hazelnut spread)
4 cups confectioners' sugar
1/4 cup heavy cream

In a large mixing bowl, combine butter and Nutella on low speed. Alternately add sugar and cream; mix until fluffy. If not desired consistency, add more cream one tablespoon at a time. Keep covered.
This makes a lot of buttercream. If you don't use all of it, place the remainder of it in a air tight container and refrigerate it.