Dark Chocolate Cherry Coffee Cupcakes with Nutella Creme Frosting

Cupcakes:
8 oz sour cream
1 tbsp vanilla extract
2 c all purpose flour
2 1/4 c granulated sugar
3/4 c unsweetened cocoa powder
1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 c strong brewed coffee
1 c vegetable oil
3 large eggs

Preheat the oven to 350 degrees. Line 3 cupcake pans with cupcake liners.

In a large bowl, combine all the ingredients. Beat with an electric mixer until smooth and pour into liners about 2/3 full. Bake for 16-18 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool completely. I used dark chocolate cherry flavored coffee, which in turn, flavored the cakes. You can alter the coffee to your taste.

Frosting:
1 1/2 sticks butter, room temperature
1 c Nutella
pinch salt
1 tsp vanilla extract
1/4 c heavy cream
3 c confectioners' sugar

Cream the butter, Nutella, and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and heavy cream. Gradually beat in the confectioners' sugar.

I stuffed the cupcakes by cutting the centers out with a small pumpkin carving knife and piping in berry preserves. I wanted to pipe chocolate ganache, but ran out of time. Next time! I piped the swirled frosting on top, and garnished with Saigon cinnamon and a dark chocolate-covered coffee bean. (Then I ate a cupcake, and nearly passed out on the floor in a sugar coma.)