Ferrero Rocher cupcakes with Nutella buttercream frosting

Ferrero Rocher cupcakes with Nutella buttercream frosting

Ingredients

• 1 cup plain flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 120g butter
• ¾ cup sugar
• 1 egg
• 1 egg yolk
• ½ cup buttermilk
• 12 Ferrero Rocher

Nutella buttercream

• 226g butter
• 400g icing sugar
• 1 tsp vanilla
• ½ tsp salt
• ½ cup Nutella
• A few tbsp milk, as needed
• 12 Ferrero Rocher

Method

1. Pre-heat the oven to 180°C.
2. Sift the flour and the cocoa powder and combine with the baking powder, baking soda and salt.
3. In a stand mixer, cream the butter and the sugar until pale and fluffy.
4. Add the eggs, one at a time, scraping down the sides with each addition.
5. Add the vanilla essence and mix.
6. Add half the flour and mix until just combined.
7. Add the buttermilk and mix until just combined.
8. Add the remaining flour mixture and mix until combined.
9. Place half the batter into 12 prepared cupcake papers in a muffin tin.
10. Press down one Ferrero Rocher into each of the cupcakes and top with remaining batter.
11. Bake for 20 – 25 mins until a skewer placed in the centre comes out clean.
12. Remove from the oven and allow to cool completely on a wire rack.
13. To make the butter cream place the butter, icing sugar, Nutella, vanilla and salt into a mixer and mix until combined.
14. Add as much milk as you need to get the right consistency. You shouldn’t need more than a few tablespoons.
15. Pipe the buttercream onto each cupcake and top with a Ferrero Rocher.