Triple Chocolate Cupcakes (with Nutella) for 2!

I made 72 cupcakes last weekend. Yikes.

They were obviously not all for me.  Even I have limits!  But after delivering half to a coworker for his holiday gathering and taking the rest to our Easter dinner, I still had about a dozen left over.  When there are only two people in your house, that's just bad news.  I am only human, after all... and who would go for the oatmeal in the morning when those bad boys are staring at you from the cake stand?  No one.

That's why Christina over at Dessert for Two is such a godsend.  She makes delicious dessert recipes scaled down for a household of two!  On normal, non-holiday occasions when I want just a small taste of dessert for my husband and me, she has all kinds of recipes that fit the bill.  No more having to give the rest away at work or to family just to save me from myself and a late night cookie/cupcake/insert-other-dessert-here binge.  Make sure you head over to her site to check out all the other goodies she has to offer.

I first made these Triple Chocolate Cupcakes with Nutella on Valentine's Day.  I mean triple chocolate?  Nutella filling?  Chocolate whipped cream frosting?  Whaaat. Just stop it.  I made them again last night when struck with a hardcore chocolate craving.  This recipe makes only 4 cupcakes, so there is no facing temptation the rest of the week once your sweet tooth has been satisfied.  Preach on, Christina.

Triple Chocolate Cupcakes (with Nutella) for 2: 
Recipe by Christina at Dessert for Two
Makes 4 cupcakes

For the cupcakes:
1/3 cup flour
4 teaspoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
4 teaspoons canola oil
1/4 teaspoon vanilla
1/4 cup packed dark brown sugar
1/3 cup buttermilk (at room temperature)

For the filling and frosting:
2 tablespoons Nutella
1 tablespoon sour cream
1/4 cup heavy whipping cream, cold
1/8 teaspoon instant espresso powder
1 tablespoon cocoa powder
1-2 tablespoons powdered sugar

Preheat the oven to 350 degrees and line a muffin pan with 4 liners.  In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder and espresso powder.  Set aside.  In a medium bowl, whisk together the oil, vanilla and dark brown sugar.  Add the dry ingredients to the wet in 2 batches, alternating with the buttermilk.

Divide your batter evenly into the cupcake liners.  Bake for 15-17 minutes, or until an inserted toothpick comes out clean.  Remove cupcakes from pan and cool completely on a wire rack. 

For the filling: stir together Nutella and sour cream and set aside.   When cupcakes are completely cooled, cut a cone out of the center of each cupcake (or use an apple corer) and pipe or spoon the filling into the hole.  Let firm up in the fridge for a few moments before frosting.

For the frosting: beat the heavy whipping cream and espresso powder until soft peaks form.  Add the cocoa powder and powdered sugar, to taste, and mix until thoroughly combined.  Frost your cupcakes as desired.  Enjoy!