Cupcakes

Ferrero Rocher Nutella Cupcakes!

Sorry I haven’t posted in awhile, exams are looming and I’ve been revising 😦

Nutella cupcakes with a ferrero rocher surprise!  Processed with VSCOcam with c1 preset

The cupcake sponge recipe was taken from Kawaiisweetworld – the recipe was amazing! The cupcakes turned out so fluffy and moist!!

INGREDIENTS

For the cupcake sponge:
¾ cup (1 ½ sticks) butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, packed
2 eggs
2 tsp vanilla extract
1 cup buttermilk (or 1 cup regular milk + 1 T white vinegar)
½ cup sour cream, room temperature
2 T coffee (can also substitute 2 T hot water)
1 ¾ cup flour
1 cup unsweetened cocoa powder
1 ½ tsp baking soda
¼ tsp salt

For the frosting:

  1. 250g unsalted, softened butter
  2. 500g icing sugar
  3. 100g nutella spread
  4. 1/2 tsp vanilla extract

METHOD
1. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then mix in vanilla extract. Set aside.
2. In a medium bowl, mix together buttermilk, sour cream, and coffee/water. Set aside.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Alternatively add dry and wet ingredients to creamed butter and sugar mixture, beginning with ½ of the dry, then all of the wet, and finally the rest of the dry. Do not overmix.
5. Fill cupcake liners about 1/2 of the way full. Add in a Ferrero Rocher, and then add a tbsp of the batter on top of the FR.
6. Bake at 170C for 20-25 min, then let cool completely before frosting
7. For the frosting, whisk butter until pale yellow and fluffy. Add in the icing sugar in batches and then whisk in the nutella and vanilla extract.

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

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5 thoughts on “Ferrero Rocher Nutella Cupcakes!

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