Ferrero Rocher Cupcakes with Nutella Buttercream

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Chocolate hazelnut spread

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Cocoa powder, unsweetened
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Hazelnuts

• Drinks

  • 1/2 cup Coffee, strong

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 2 tbsp Milk

• Desserts

  • 12 Ferrero rocher candies

Found on thespicygingerblog.com

Description

Ingredients

• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 egg
• ½ cup strong brewed coffee, cold (I use Pero, a coffee alternative)
• ½ cup buttermilk
• ¼ cup vegetable oil
• ½ cup butter, room temperature
• 3 - 3½ cups powdered sugar
• 2 T milk
• ½ cup chocolate hazelnut spread (ie. Nutella)
• ½ cup finely-chopped hazelnuts
• 12 Ferrero Rocher candies

Directions

• Preheat oven to 375 degrees F. Line 1 (12-cup) muffin tin with cupcake liners.
• In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
• Make a well in the center and pour in egg, coffee, buttermilk, and oil. Stir just until blended. The batter will be rather thin. (Note: I never have buttermilk. I always just mix scant ½ cup milk with 1-2 tsp lemon juice or vinegar and let it sit for about 5 minutes - voila!)
• Spoon batter into prepared cups, dividing evenly. Bake in preheated oven until the tops spring back when lightly pressed, about 20 minutes.
• Cool completely in pan set over a wire rack
• Cream butter. Gradually add 3 cups powdered sugar, mixing until well combined.
• Add milk and mix.
• Add Nutella and mix until combined. If frosting appears too thin, add an additional ¼ - ½ cup powdered sugar. Beat at high speed 30 seconds.
• Pour hazelnuts into a wide bowl.
• Fill a piping bag with frosting.
• Using a large frosting tip (I used a Wilton 2A round tip), pipe a wide ring around the outside of the cupcake. Dip the cupcake in the nuts, pressing down gently, so the frosting is mostly covered with nuts.
• Pipe a smaller circle on the cupcake, on the top of and slightly inside your first circle.
• Gently press an unwrapped Ferrero Rocher cupcake into the center of your 2nd circle.
• Voila!