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Ferrero Rocher & Nutella Cupcakes

Really spoil someone with these deliciously decadent cakes.
Chocolate sponge flavoured with choc/hazelnut, filled with Nutella, with Nutella buttercream, topped with a Ferrero Rocher.

RECIPE

CAKE

Topping

  • 150g Unsalted butter.
  • 100g Nutella
  • 300g Icing sugar.
  • Dash of cream or milk for thinning if required.
  • 12 Ferrero Rocher sweets.

METHOD

Cake

  • Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
  • Cream the margarine and sugar together in a bowl.
  • Next, make a gap in the bowl and crack the 3 eggs in.
  • Give them a little mix to combine the yolks and whites, then combine with the rest of the mix.
  • Once done, you should have a smooth mix.
  • Add the choc/hazelnut flavour and mix again.
  • Add the cocoa and combine.
  • Add the flour and combine.
  • Split the mix evenly between 12 cupcake cases.
  • I find 2 level scoops of a “small” ice cream scoop does the trick for me.
  • Bake for 16-18 minutes until baked.
  • You can do it by feel, as you can feel if it’s sufficiently spongy but you can’t go wrong with the tried and tested skewer method by poking a cake to the middle with a skewer and see if it comes out clean.

Topping

  • Beat the butter in a food mixer.
  • Add the Nutella and combine.
  • Sieve in the icing sugar and combine.
  • If the buttercream is too thick, if it does not fall off a spatula with a soft tap, add a little double cream or milk and combine until the consistency is correct.

Construction

  • Core the cakes out and fill the gaps with nutella.
  • Pipe the buttercream on.
  • For these ones I tend to use a round nozzle and “blob” the buttercream on.
  • Hold the nozzle just above the cake and slowly pipe good first layer without moving the nozzle above then lift slightly doing quick, smaller layers each time.
  • Add a Ferrero Rocher on top!