Ferrero Rocher Cupcakes
Delight in these indulgent Ferrero Rocher cupcakes, featuring moist chocolate cupcakes, creamy Nutella-infused buttercream, and a hidden surprise of Ferrero Rocher chocolates.
Ingredients
Cupcake Base
- 90 grams unsalted butter should be at room temperature
- 70 grams fine granulated sugar
- 1 tsp vanilla extract
- 2 large eggs should be at room temperature
- 80 grams all-purpose flour sifted
- 10 grams cocoa powder sifted
- 1 tsp baking powder sifted
- 1 pinch salt
- 16 pieces Ferrero Rocher chocolates for filling
Nutella Buttercream
- 0.5 portion buttercream based on your favorite recipe
- 5 tbsp Nutella hazelnut paste
- 1.5 tbsp cocoa powder
Instructions
Preparation
- Cream the butter and sugar in a large mixing bowl until fluffy and light in color, about 2-3 minutes.
- Add the vanilla extract and eggs one at a time, mixing well after each.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Press one Ferrero Rocher into the center of each cupcake.
Baking
- Bake for approximately 18 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- Prepare the buttercream by blending your base buttercream with Nutella and cocoa powder until smooth.
- Once the cupcakes are cool, pipe the Nutella buttercream on top.
- Garnish each cupcake with an additional Ferrero Rocher.
Notes
Store unfrosted cupcakes in an airtight container at room temperature for 2-3 days or refrigerated for up to a week if frosted. You can freeze unfrosted cupcakes for 2-3 months.