Ferrero Rocher Stuffed Cupcakes with Nutella Frosting
- easy & rich -
These moist chocolate cupcakes are stuffed with ferrero rocher, topped with silky nutella buttercream, chopped hazelnuts, and more ferrero rocher!
– Stuffed: Ferrero rocher is baked right into the cupcake batter for a suprise! – Easy to make: Cupcake batter is a one bowl recipe - you only need a wire whisk. – Nutella Buttercream: The frosting is smooth, not too sweet, and packed with nutella flavour!
Why you will LOVE this recipe:
This nutella buttercream is stable and not too sweet thanks to some added cocoa powder. The cocoa powder helps to stabilize the buttercream so that it ends up piping beautifully.
what you will need:
– ½ cup hot water – ½ teaspoon instant coffee – 1 large egg – ½ cup brown sugar – ½ cup granulated sugar – ⅛ teaspoon sea salt – 1 teaspoon pure vanilla extract – ½ cup buttermilk – ½ cup vegetable oil – 1 cup all purpose flour (120g) – 6 tablespoon natural cocoa powder (43g) – 1 teaspoon baking powder – ½ teaspoon baking soda – 16 ferrero rocher chocolates – 1 cup unsalted butter – 1-2 cups powdered sugar (sifted) – 1/4 teaspoon sea salt – 1 teaspoon pure vanilla extract – ¾ cup nutella – 5 tablespoon natural cocoa powder (sifted) – 3-5 tablespoon heavy whipping cream
In a large bowl, whisk together egg, brown sugar, granulated sugar, salt, and vanilla until it lightens in colour. Add buttermilk and oil, whisk to combine.
Sift cocoa powder, baking powder, and baking soda right into the bowl. Fold with a whisk until just combined. Add dissolved instant coffee into the batter and fold. Sift flour into the bowl and fold until just combined.
Scoop into lined muffin tin half full. Press an unwrapped ferrero rocher into each muffin tin. Cover each chocolate with a teaspoon of extra batter so that the tins are slightly over ¾ full. Bake.
Prepare the buttercream while cupcakes bake. Have the butter at room temperature. Start off by beating the butter until very light and fluffy.
Gradually add powdered sugar (start off with 1 cup). Beat again. Add salt, vanilla, nutella, and sifted cocoa powder. Beat until well combined and fluffy. Taste to see if you want to add more powdered sugar. Add cream gradually, until the frosting loosens up and you get a silky smooth consistency.
Spread each cooled cupcake with nutella. Flip the cupcake upside down and press the nutella side into chopped hazelnuts. Frost with nutella buttercream.
Sprinkle more chopped hazelnuts. Top with more halved or whole Ferrero Rocher chocolates.
Cut them open to reveal the chocolate surprise! Perfect for the holidays.
The best festive chocolate cupcake for the holidays! They're packed with hazelnuts, chocolate, and nutella.
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