Cupcakes in general are pretty delicious but when they are made with Nutella and Ferrero Rocher chocolate, well that just makes this the perfect dessert.
Everything about this cupcake is delicious. I love the moistness of the cake and the surprise Ferrero Rocher candy in the inside makes it even better. She did mention that you can omit the candy but I personally think that is what makes this cupcake so unique.
The buttercream frosting is wonderful. It is not too sweet and the taste of Nutella makes it extra special. I also used this buttercream as a filling for a chocolate cake I made and it was just as delicious.
This is a perfect dessert to have on any occasion and any season. If you do give these a try please share with us.
• 1 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cups unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 tablespoons vegetable oil
• 3/4 cup buttermilk
• 3/4 cup warm water
• 2 eggs
• 1 teaspoon vanilla extract
• 24 Ferraro Rochers
Preheat oven to 350F/170C. Using a stand mixer, 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 center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
• 1 cup unsalted butter, softened to room temperature
• 2 cups icing sugar
• 3/4 cup Nutella
• 3-4 Tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
In bowl of a stand mixer, 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.
Source: Cookies Cupcakes and Cardio