A secret suprise: Ferrero Rocher cupcakes


As the festive season is officially over, and January has flown by I thought it was about time I shared my Ferrero Rocher cupcake recipe, which is sure to bring a bit of excitement to your week. This decadent treat will get all the senses going with the spongy, nutty cake, with a surprise Nutella center, paired with the smooth Nutella buttercream and the crisp Ferrero Rocher chocolate on top. Why not give it a go as a midweek treat that I'm sure everyone will love. 

Ferrero Rocher Cupcakes: 

Preparation time: 40 minutes 
Cooking time: 15 minutes
Serves: 12 cupcakes 

Ingredients: 

For the cupcakes: 

  • 150g softened butter 
  • 150g caster sugar 
  • 100g self raising flour 
  • 3 free-range eggs 
  • 50g cocoa powder 
  • 1/2 tsp baking powder 
  • 50g chopped hazelnuts 
  • 12 tsp Nutella for the center 

For the Nutella buttercream: 
  • 100g softened butter 
  • 200g icing sugar 
  • 50g nutella 
  • dash of milk if needed
  • Ferrero Rocher chocolate to top 

Method: 

Firstly, preheat the oven to 180 degrees Celsius and line a cupcake tray with 12 cases. 
Place the softened butter and caster sugar into a bowl and mix together until fully combined and of a creamy consistency. Then begin to add the eggs one at a time, mixing thoroughly between each addition to ensure that the  mixture does not curdle, and to incorporate as much air as possible. 
Once all the eggs are added, chop up the hazelnuts and add to the mixture. 
Finally, sift the flour and cocoa powder, as well as the baking powder into the mixture and fold in gently with a metal spoon. 
Place half of the mixture into the prepared cases and then add a small teaspoon full of Nutella into the middle. Then cover with the other half of the mixture.  

Bake in the oven for 15 minutes or until springy to the touch and cooked all the way through. 

 Meanwhile, to make the buttercream place the softened butter and icing sugar into a bowl and thoroughly mix together. Once this is of a creamy, smooth consistency add the Nutella. Add a small amount of milk if needed to reach a pipe-able consistency. 

 Once the cakes are done, place on a wire cooling rack to cool completely. 
Prepare a piping bag with a Wilton 2D six point star piping nozzle and place the Nutella buttercream into the piping bag. 
Pipe the buttercream onto the cooled cakes starting from the outside and working your way inwards and upwards in a circular motion. Finally, to finish, place a Ferrero Rocher chocolate on top of the buttercream. 



I hope you have enjoyed learning how to make these super easy, but decadent sweet treats. 
Happy Baking!




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