*3/4 Cups Dark Cocoa Powder
*1 Teaspoon Baking Powder
*1/2 Teaspoon Baking Soda
*1/2 Teaspoon Salt
*1/2 Cup Sour Cream
*1/2 Teaspoon Vanilla Extract
*1/2 Teaspoon Almond Extract
*1/2 Cup Butter
*1 Cup Sugar
*1/2 Cup + a little extra Coffee (room temperature)
*Heat oven to 350 Degrees F and line muffin pan with liners.
*Sift together Flour, Dark Cocoa Powder, Baking Powder, Baking Soda, and Salt. Set aside.
*In a separate bowl, combine Sour Cream, Vanilla, and Almond Extracts. Set aside.
*In the bowl of your mixer, cream the butter and sugar.
*Add the eggs one at a time until combined.
*Add half the Flour Mix.
*Add the Sour Cream Mix.
*Add the rest of the Flour Mix and mix until combined.
*Add the coffee and beat until combined.
*Divide batter among prepared muffin cups.
*Bake for about 25 minutes.
*Let cool before frosting.
Nutella Ganache Recipe:
*1 Cup Nutella
*In a saucepan over medium heat, warm the cream.
*Slowly add the Nutella in small spoonfuls.
*Mix until combined.
*Cut out the center of the cupcakes with a knife.
*Remove the cut out part.
*Spoon the ganache into the cupcakes.
Nutella Buttercream Frosting:
*6.5 Ounces Nutella
*1/2 Cup Butter
*3-4 Cups Powdered Sugar
*Pinch of Salt
*1 1/2 Teaspoons Vanilla Extract
*4 Tablespoons Heavy Cream
*In the bowl of your mixer, cream Butter and Nutella.
*Add the Powdered Sugar one cup at a time, beating well after each addition.
*Add Salt and Vanilla.
*Add the Cream, one tablespoon at a time.
*Beat well, add more Powdered Sugar if needed until frosting is the desired consistency.
*Frost Cupcakes and Enjoy!