Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 24 Ferrero Rocher chocolates for filling
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup Nutella
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- Crushed hazelnuts and additional Ferrero Rocher chocolates for garnish
Instructions:
Warm up your oven to 350F 175C and put cupcake liners in two muffin tins
Add the cocoa powder, baking powder, baking soda, and salt to a large bowl
Use a sieve to mix the ingredients together
In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract
Mix everything together well
Add the hot water and stir until the batter is smooth
It's okay that the batter will be thin
Use about two thirds of the batter to fill up each cupcake liner
Put a Ferrero Rocher chocolate bar in the middle of each cupcake and press it down into the batter just a bit
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Let the cupcakes cool for a few minutes in the muffin tins, then move them to a wire rack to cool all the way down
Get the Nutella buttercream frosting ready while the cupcakes cool do
Put the softened butter in a large bowl and beat it until it's smooth
The heavy cream, vanilla extract, powdered sugar should be added
Mix the frosting well until it's fluffy and smooth
When the cupcakes are completely cool, use a piping bag and any tip you like to pipe the Nutella buttercream onto each one
Add more crushed hazelnuts and Ferrero Rocher chocolates as a garnish
Serve and have fun!
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