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Nutella Bomb Cupcakes
Ingredients
- For the Cake:
- 1 cup (125 grams) all purpose flour
- 1 1/4 cups (250 grams) granulated sugar
- 1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (113 grams) sour cream
- 3/4 cups room temperature water
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- For the Frosting:
- 4 large egg whites (4 ounces, 113 grams)
- 4 ounces (113 grams) granulated sugar
- pinch of salt
- 1 1/2 cups unsalted butter, at room temperature and cut into 2 inch chunks
- 1/2 cup (130 grams) Nutella
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