Ferrero Rocher & Nutella Cupcakes from Cookies Cupcakes and Cardio

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Learn how to make Ferraro Rocher cupcakes with Nutella buttercream!

Ferraro Rocher Cupcakes
-this recipe will make around 24 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 baking soda
• 3/4 teaspoon salt
• 3 tablespoons vegetable oil
• 3/4 cup buttermilk
• 3/4 cup warm water
• 2 eggs
• 1 teaspoon vanilla extract
• 24 Ferraro Rochers

Procedure:
Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, 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 place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.

Nutella Buttercream

Ingredients:
• 1 cup unsalted butter, softened to room temperature
• 2 cups icing sugar
• 3/4 cup Nutella
• 3-4 Tablespoons heavy cream or milk
• 2 teaspoons vanilla extract

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.

*tips used: Ateco 809 for buttercream, Wilton #5 Nutella

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