Name: Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 cupcakes
Ingredients: For the cupcakes:; 3 tablespoons coconut OR canola oil; 1 stick unsalted butter, melted and slightly cooled; 1/2 cup semi-sweet chocolate chips; 1 cup granulated sugar; 2 large eggs + 1 large egg yolk, at room temperature; 1 teaspoon vanilla; 3/4 cup + 2 tablespoons all-purpose flour, not packed; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1/2 cup full fat sour cream; 1/2 cup hot coffee OR hot water; For the Nutella filling:; 1/4 cup Nutella; For the raspberry buttercream:; 1 1/4 cups frozen raspberries (I think fresh would also work just fine); 2 tablespoons lemon juice; 2 sticks (8 ounces) unsalted butter, VERY soft; 1/2 teaspoon salt; 3 1/2 cups confectioners sugar (more if needed), sifted; 1 tablespoon heavy cream (more if needed); 1/4 cup fresh raspberries, for decorating (optional)