Ferrero Rocher Cupcakes
These Ferrero Rocher cupcakes are chocolate and hazelnut cupcakes with a hidden Ferrero Rocher centre, Nutella buttercream, chopped roasted hazelnuts and a Ferrero Rocher!
Servings: 12 Cupcakes
Ingredients
For the Cupcakes
- 145 g Light Brown Sugar
- 145 g Unsalted Butter or Stork
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 20 ml Whole Milk
- 75 g Chopped Roasted Hazelnuts
For the Cupcake Centres
- 12 Ferrero Rochers
For the Buttercream
- 375 g Icing Sugar
- 5 g Cooca Powder
- 200 g Unsalted Butter
- 150 g Nutella
- 3-4 tbsp Whole Milk
For the Decoration
- Leftover Chopped Roasted Hazelnuts
- Ferrero Rochers
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the remaining ingredients and mix until fully combined and smooth.
- Spoon half the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Place a Ferrero Rocher in the centre and then spoon the remaining mixture over the top ensuring the Ferrero Rocher is completley covered.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
- Leave to cool in the muffin tray for 15-20 minutes before moving them onto a wire rack to cool completely.
To Make the Buttercream
- In a large bowl add the butter, icing sugar and cocoa powder and mix until it is all combined.
- Add in the Nutella and mix again. If the mixture is too thick add 1tbsp or milk ane mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag with a 1M Piping Tip and pipe onto the top of your cupcakes.
- Finish by sprinkling over the leftover hazelnuts and add a Ferrero Rocher on top.
