Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream. My new favourite cupcakes!
Please allow me to introduce you to Nutella buttercream. It may well be my new favourite thing. It’s ridiculously rich and creamy and nutellaey (if it’s not a word, it should be). It’s a lot like eating nutella straight from the jar, but its even more indulgent. Nutella’s older, glamorous big sister. It’s the sort of buttercream you want to lick straight from the top of the cake.
These cakes are the perfect match for the buttercream. Inside each moist chocolaty little cake is a hidden Fererro Rocher chocolate. You bite through the sponge to be rewarded with the crunch of wafer, the soft, gooey middle and, finally, the bite of the hazelnut.
I can picture these cupcakes in decadent gold cupcake cases, piled up regally on a platter, ready to serve the most lavish of parties. I made them last Tuesday, a National Holiday here in Hong Kong. We celebrated Chinese National Day at the Stanley Beer festival, sat outside in the sun, sipping German beers and of course, eating these. As days off go, this one wasn’t bad at all.
- -- For the Cupcakes
- 115g lightly salted butter
- 115g caster sugar
- 2 large eggs
- 115g self raising flour
- 30g cocoa powder
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- 6 unwrapped Ferrero Rocher chocolates
- -- For the Nutella Buttercream
- 50g butter
- 70g Nutella
- 100g icing sugar
- 25g cocoa powder
- 2 tablespoons milk
- 15g hazel nuts
- Preheat the oven to 180 degrees C.
- Cream the butter and sugar together until light and fluffy.
- In a seperate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
- Beat in the vanilla extract and milk.
- Line a cupcake tin with 6 cases and divide the mixture evenly into them, reserving a few teaspoons amount in the bowl.
- Gently press a ferrero rocher into each cupcake, pushing right down in the mixture. Spoon the remaining mixture on top of the chocolates to cover them.
- Bake for about 15 minutes, or until the cupcakes feel firm to the touch.
- Cool completely.
- Meanwhile, make the buttercream.
- Cream the butter until light and fluffy. Beat in the nutella.
- Sift in the icing sugar and cocoa powder.
- Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
- Pipe the butter cream on top of the cupcakes.
- In a food processor, blitz the hazel nuts until they have broken up into small pieces. Sprinkle over the cupcakes.