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how to make
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Soft chocolate cupcakes filled with Nutella hazelnut spread. Topped with a creamy chocolate buttercream frosting, crushed hazelnuts, and Ferrero Rocher chocolates.
All-purpose flour Cocoa powder Baking powder Salt Flavourless oil Granulated sugar Brown sugar Egg Milk Nutella hazelnut spread Unsalted butter Powdered sugar Dark chocolate Ferrero Rocher chocolates Hazelnuts
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Stir together flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, and egg until smooth.
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Alternate adding in half of the flour mixture and then half of the milk, whisking after each addition. Repeat and whisk just until combined and no big lumps remain.
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Fill cupcake liners about ¾ full with the batter. Bake cupcakes for about 30-35 minutes or until a toothpick inserted in the middle comes out clean.
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In a stand mixer, beat softened butter for 10 minutes until creamy and pale in colour. Add powdered sugar and beat for 5 minutes. Add the melted dark chocolate. Beat for 5-10 minutes.
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Using the end of a medium sized piping tip, twist it into the middle of each cupcake about ⅓ deep to cut out a small hole. Fill each cupcake with Nutella or hazelnut spread.
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Pipe your buttercream design on top of each cupcake. Press a Ferrero Rocher chocolate on top of each cupcake and sprinkle with crushed hazelnuts.
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Get this full recipe for Ferrero Rocher Cupcakes and more baking and dessert inspiration at teakandthyme.com