Saturday, October 31, 2015

Nutella & Ferrero Rocher Cupcakes


Hello, everyone!

So, on New Year’s Eve of last year I decided to bake some cupcakes for the family dinner. I tried this recipe I found on Cookies, Cupcakes, and Cardio, but I did some edits on it.

Here is the recipe I used, enjoy!


Chocolate Cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup buttermilk
3/4 cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferrero Rocher

Procedure:

Preheat oven to 350F/170C.  Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, cocoa powder, and salt) and mix.  Turn mixer to low and add eggs, vanilla, oil, water and buttermilk.  Mix until combined.  Line muffin/cupcake pan with liners and fill each liner to its 3/4 capacity. Bake for 20 minutes.  Allow to cool completely before frosting.


Nutella Buttercream

Ingredients:

1 cup (240g) unsalted butter, softened to room temperature
2 cups icing sugar
3/4 cup Nutella
1 to 4 Tablespoons heavy cream or milk (I used only one)
2 teaspoons vanilla extract
Chopped hazelnuts for decorating

Procedure:

In bowl of a stand mixer, cream butter until light and fluffy.  Add icing sugar and combine.  Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached. 

*Once cupcakes are cool, pipe buttercream onto cupcake and coat sides with hazelnuts (optional... I didn't do it).

*Put one Ferrero Rocher on top of the Nutella buttercream.

If you decide to try this recipe, upload you pics on Instagram or Twitter and tag me so I can see how they look :)


Lots of Love,

- Salha -

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