Nutella Lava Cakes (Printable Version)

# What You’ll Need:

01 - 1/4 cup whole milk.

02 - 3/4 cup (227g) Nutella.

03 - 1/2 cup (85g) milk chocolate chips.

04 - 1/2 cup (85g) semisweet chocolate chips.

05 - 1¼ cups (340g) Nutella.

06 - 6 tablespoons (85g) cream cheese, softened.

07 - 3/4 cup (170g) unsalted butter, softened.

08 - 3/4 cup hot water or coffee.

09 - 2/3 cup (150g) sour cream.

10 - 1½ cups (180g) cake flour.

11 - 1/4 teaspoon salt.

12 - 1½ teaspoons baking soda.

13 - 1/2 cup (40g) Dutch-process cocoa powder.

14 - 1½ teaspoons vanilla extract.

15 - 2 eggs, room temperature.

16 - 1½ cups (298g) light brown sugar, packed.

17 - 1/2 cup (114g) unsalted butter, softened.

01 - Once the cupcakes are filled, spread the frosting on top.

02 - Whip up the butter with cream cheese, then mix in Nutella and the melted chocolate.

03 - Warm the chocolate chips until they're nice and smooth.

04 - Scoop out the center of cooled cupcakes, add the Nutella mix inside, then pop the cake top back.

05 - Stir together milk and Nutella until it's super creamy.

06 - Let them chill till totally cooled off.

07 - Slide the tray in and bake for about 16 or 17 minutes.

08 - Spoon the batter into the cupcake papers until they're about two-thirds full.

09 - Pour in the hot water and stir till everything's smooth.

10 - Switch off between scooping in the flour and sour cream.

11 - Mix in the salt, cocoa powder, and baking soda.

12 - Drop in the eggs one by one, then pour in the vanilla.

13 - Beat that butter with brown sugar till it gets fluffy and light.

14 - Crank your oven up to 350°F and set up your cupcake tins.

01 - Yields 20 to 22 cupcakes.

02 - You'll get the best results if you weigh your stuff.

03 - If you want a shortcut, boxed cake mix works fine.

04 - Dutch cocoa’s awesome but regular cocoa will do.

05 - Coffee makes the chocolate flavor pop, but you can skip it.