Ferrero Rocher Cupcakes With A Nutella Buttercream Coat
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Servings: 12
Ingredients:
1 cup flour
1/4 cup cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick of butter
3/4 cup white sugar
1/2 cup buttermilk
1/2 tsp vanilla extract
1 egg
1 egg yolk
2 ounces bittersweet chocolate
12 Ferrero Rocher chocolates
Photo by Jessica Fedin
If you want to make an insane amount of Nutella frosting:
1/2 cup Nutella
2 sticks butter
1 tbsp heavy cream
4 cups confectioners' sugar
2 tsp vanilla extract
1/8 tsp salt
Cupcake Directions:
1. Preheat oven to 350°F. Place 12 muffin cups into a cupcake tray.
2. Mix dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) into a medium sized bowl
Photo by Jessica Fedin
Photo by Jessica Fedin
3. Melt the butter in the microwave
4. In a different, larger bowl, mix together the butter, sugar, egg, yolk and vanilla extract. Do each ingredient individually, mixing together as you go.
Photo by Jessica Fedin
Photo by Jessica Fedin
5. Melt the bittersweet chocolate and mix into the larger bowl.
6. Add about half of the dry ingredients.
7. Add the buttermilk.
8. Mix in the rest of the dry ingredients.
Photo by Jessica Fedin
9. Pour into muffin cups.
Photo by Jessica Fedin
10. Place one Ferrero Rocher (minus the wrapper) into each cupcake. Submerge as much of the chocolate with the batter as you can.
Photo by Jessica Fedin
11. Don't forget to lick the spoon!
Photo by Jessica Fedin
12. Bake for 20-25 minutes. Tip: use a toothpick to tell when it's ready!
Photo by Jessica Fedin
Photo by Jessica Fedin
Frosting Directions:
1. Melt or whip butter
2. Mix in confectioners' sugar, heavy cream, vanilla, Nutella, and salt.
Photo by Jessica Fedin
3. Apply frosting using something more sophisticated than what we used (knives and plastic bags).
Photo by Jessica Fedin
4. Share with your friends or hungry floormates.
Photo by Jessica Fedin
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