These Ferrero Rocher Nutella Cupcakes have been on my 'To Bake' list since December and of course I finally get around to baking them during the hottest week of the year so far! They are certainly an indulgent treat and I wouldn't recommend baking them during warm weather but I will be making them again for Christmas!
Recipe found here:
1 1/2 cups all purpose flour (180g)
1 1/2 cups granulated sugar (300g)
3/4 cups unsweetened cocoa powder (~75g)
1 1/2 teaspoons baking powder (~8mL)
3/4 teaspoon baking soda (~3mL)
3/4 teaspoon salt (~3mL)
3 tablespoons vegetable oil (45mL)
3/4 cup buttermilk (180mL)
3/4 cup warm water (180mL)
1 teaspoon vanilla extract (5mL)
24 Ferraro Rochers
Preheat oven to 350F/170C. Combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the centre, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
Nutella Buttercream Ingredients:
1 cup unsalted butter, softened to room temperature (240g)
2 cups icing sugar (200g)
3/4 cup Nutella (180mL)
3-4 Tablespoons heavy cream or milk (45mL)
2 teaspoons vanilla extract (10mL)
chopped hazelnuts for decorating
Cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.
Once cupcakes are cool, pipe buttercream onto cupcake and coat sides with hazelnuts.
Pipe additional Nutella on top of buttercream to add colour.
Place an extra Ferrero Rocher on top for extra indulgence!
I hate to think how many calories are in these things, so I'm not going to worry about that for now, I'm just going to enjoy them!