Gingerbread Nutella Cupcakes

• ½ cup of salted butter (113g)
• ½ cup of light brown sugar (100g)
• ¼ cup of molasses (85g)
• ½ cup of oat milk (120g)
• 1 egg (50g)
• 1 and ¼ cups of all purpose flour (156g)
• 1 teaspoon of baking powder (4g)
• ½ teaspoon of baking soda (2.5g)
• 1 teaspoon of ground ginger (2g)
• 1 teaspoon of ground cinnamon (2.6g)
• ½ teaspoon of ground nutmeg (1g)
• ½ teaspoon of ground cloves (1g)

• 1 cup of salted butter (227g)
• ½ cup of Nutella spread (150g)
• 1 teaspoon of salt (5g)
• 2 tablespoons of unsweetened cocoa powder (10g)
• 3 tablespoons of heavy whipping cream (45g)
• 1 cup of powdered sugar (120g)

Start by preheating my oven to 350°F (177°C) and browning the butter. In a small pan, over medium heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. In a large bowl, Add in the brown butter, sugar, molasses, milk, and egg and whisked this together for 2-3 minutes. Then Whisk in the dry ingredients until the cupcake batter was well combined. Line my cupcake pan with cupcake liners and scooped in 6 ounces of cupcake batter into each cupcake portion.

Bake this for 15-20 minutes, or until pull out a clean toothpick.

Once they were done baking, Let them cool down for 30 minutes and made the Nutella frosting.

I browned more butter for the frosting and let this cool until it was a soft solid and room temperature.

Then in a stand mixer, Add in the frosting ingredients and let this whisk on medium-high speed until the frosting held stiff peaks.

Use a large frosting tip to core the middle of the cupcakes and filled them with Nutella.

Then I piped the Nutella frosting on top of the cupcakes.