Tuesday, October 30, 2018
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 popper another Ferrero Rocher on!