Triple Chocolate Nutella🥧 Cupcakes

 Triple Chocolate Nutella🥧 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 Buttercream
1 stick unsalted butter, very soft
3 cups confectioners sugar
1/4 cup unsweetened cocoa powder
3 tablespoons Nutella
2 tablespoons whole milk or half and half
1/4 teaspoon salt
1 teaspoon vanilla extract
For the chocolate glaze
1 and 1/4 cups bittersweet chocolate chips
3/4 cup heavy cream
18 Ferrero Rocher candies (optional, see post for more information on this product)

Instructions:

For the cupcakes
Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir