Ferrero Rocher cupcakes
Combine chocolate and hazelnut in these grown-up cupcakes – each one contains a whole Ferrero Rocher inside the sponge, and they're topped with silky Nutella buttercream
- Serves: 12 persons
- 150g unsalted butter, softened
- 150g golden caster sugar
- 150g self-raising flour
- 5 ½tbsp cocoa powder
- 2tbsp milk
- 12Ferrero Rochers
- 100g unsalted butter, softened
- 100g Nutella or other chocolate hazelnut spread
- 200g icing sugar
- 12Ferrero Rocher (or chopped hazelnuts or blanched hazelnuts) to serve
Step 1Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin or cupcake tin with paper cases.
Step 2Beat together the butter and sugar until pale and creamy using an electric whisk. Whisk in the eggs, followed by the flour, cocoa and enough milk to make the batter just droppable – it should reluctantly drop off a spoon. Divide the batter between the cases so they're about two-thirds full. Unwrap the Ferrero Rochers and push one into the middle of each case. Use a small spatula or teaspoon to cover the chocolates in the batter so they’re completely encased. Bake for 15-20 minutes or until well-risen. Cool completely on a wire rack.
Step 3Beat together the butter, chocolate spread and icing sugar with a pinch of salt until smooth and creamy using an electric whisk. Add 1 tbsp of just-boiled water to loosen the icing, if needed. Spoon the icing into a piping bag fitted with a star nozzle.
Step 4Pipe the icing over the tops of the cooled cakes in a swirl, then decorate each one with a whole Ferrero Rocher, chopped hazelnuts, whole blanched hazelnuts or chunks of chopped Ferrero Rocher, if you like.