Chocolate cupcakes with nutella frosting ( wholewheat and eggless)

omorrow, February the 5th is named as the 'World Nutella Day'. Needless to say I felt the urge to make something to pay my tribute to this fabulous on-of-a-kind spread. Since I discovered Nutella some time back, I have been totally hooked. For a while I thought I was one of very few who was totally crazy about it. Little did I know that practically anyone that likes chocolate and has had a taste of Nutella is a fan. This became more obvious from all the feedback I got from my Nutella based recipes. Here's another one in the line. Also, as a tribute here's links to some of my other Nutella based recipes.
Nutella brownies, Nutella cold coffee, Mini chocolate bundt cake with nutella ganache, Dark chocolate nutella Truffles, Molten Chocolate Nutella Cake :)


Ingredients: makes 8-10
Atta/Whole wheat Flour ............................... 1 cup
Sugar ..................................................... 1/4 cup + 1 tbsp
Instant Coffee powder ................................. 1/2 tsp
Buttermilk ............................................... 1 cup
Cocoa powder .......................................... 4 tbsp heaped
Baking soda  ............................................. 1/2 tsp
Baking powder .......................................... 1 tsp
Salt ........................................................ 1/4
Nutella .................................................... 2 heaped tbsp 
Vegetable or canola oil ................................. 1/4 cup
Milk .......................................................  1/4 cup cold
For the Nutella buttercream:
Nutella ...................................... 1/4 cup
Powdered  sugar .......................... 1 cup
Butter ....................................... 1/2 stick at room temperature
Milk or cream .............................. 1 tbsp
Vanilla extract ............................. few drops

Beat butter and nutella together in a cold bowl with a hand mixer until combined. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated . Beat for 1-2 minutes or until frosting is smooth and shiny.


Method:
1. In a medium bowl, add atta, salt, baking powder, baking soda, sugar, coffee powder and cocoa powder. Mix to combine.
2. In another bowl mix and whisk the wet ingredients (oil, milk, buttermilk) for a minute, add in the Nutella. Add the wet mixture into the dry and mix till there is no dry flour left. Do not over mix.
3. Pour till 3/4 full into prepared muffin pan lined with greased paper cups. Bake for 15-18 minutes in 400ºF oven.
4. Allow to cool down completely. Apply frosting on top. ENJOY!