anyone want to try making these?

Chocolate Chocolate Cupcakes

INGREDIENTS:

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 eggs
2 teaspoons vanilla

DIRECTIONS:

Mix everything in a bowl until you get a thin batter. I then poured the batter into mini muffin tins with cupcake liners. Bake them at 350 degrees until a toothpick inserted in the center comes out clean. I started checking my cupcakes after about 6 minutes. I then topped the mini cupcakes with the chocolate buttercream frosting. I added cocoa powder to the frosting by the tablespoon until I reached the desired flavor. I also added brown Wilton Gel Dye until I reached the desired color. After the frosting was piped on, I topped with chocolate sprinkles!

Nutella Buttercream Frosting

YIELD: enough buttercream to frost 24 cupcakes

INGREDIENTS:

2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

DIRECTIONS:

1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

NOTES:

- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.