Ferrero Rocher Cupcakes!
Ferrero Rocher Cupcakes with a Chocolate Sponge, Hidden Ferrero Rocher, Nutella Buttercream Frosting, and even more Ferrero!
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 150 g Unsalted Butter/Stork
- 150 g Light Brown Sugar
- 3 Medium Eggs
- 125 g Self Raising Flour
- 25 g Cocoa Powder
- 12 Ferrero Rocher
Nutella Buttercream
- 150 g Unsalted Butter (not stork)
- 300 g Icing Sugar
- 150 g Nutella
Decoration
- 12 Ferrero Rocher
- Chopped Hazelnuts
Instructions
- Preheat your oven to 180C/160C Fan, and prep your Cupcake cases. I used Iced Jems Baking Cups so just put them on a flat tray.
- Beat together your Butter and Sugar until light and fluffy, and then add in the Flour, Cocoa Powder, and Eggs.
- Beat again till smooth, then split evenly between the cases. I use an ice cream/cookie scoop to get them all equal.
- Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly.
- Bake in the oven for 17-20 minutes, or until baked. Cool Completely.
- Beat the Unsalted Butter (best at room temp), for a couple of minute until smooth.
- Add in the Nutella and beat again briefly.
- Add in half of the Icing Sugar and beat, and then the other half and beat.
- If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable.
- I used a large round tip, and piped my Nutella Buttercream on, and then sprinkled on some hazelnuts, and popped another Ferrero Rocher on!
Notes
- The Ferrero Rocher that are hidden inside the cupcakes are optional - or the ones on top are.
- You can easily just do one of them, as buying 24 Ferrero Rocher can be expensive if they're not on offer!
- Alternatively, you can just make these regular cupcakes, like my Nutella Cupcakes.
- I used the Brown Polka Dot Baking Cups from Iced Jems for these beauties!
- I also used the Jumbo Round Piping Tip for these!
- These will last for 3 days once baked!