Ferrero Rocher Cupcakes with Nutella Frosting are for true chocolate-hazelnut lovers! These cupcakes have a moist chocolate crumb topped with creamy Nutella buttercream. Every cake is topped with a crisp Ferrero Rocher.
It’s not too laborious to determine the inspiration for these cupcakes. Chocolate and hazelnut will forevermore be certainly one of my favourite taste mixtures. Plus, I obtained two containers of Ferrero Rocher as hostess presents this Christmas, which I immediately imagined as decadent cupcake toppers.
The cake portion of this confection was impressed by certainly one of my all-time favourite chocolate cake recipes on this weblog (right here). It’s the one I flip to at any time when I need a cake that’s really, unbelievably moist. This cupcake recipe will not be a reproduction of that layer cake, nevertheless it makes use of the identical baking method. The cupcakes bake at 300°F, which is decrease than what you’ll see in most cupcake recipes, they usually keep within the oven just a bit longer. When it bakes “low and sluggish,” the batter rises gently, the crumb units evenly, and the moisture stays contained in the cake as a substitute of evaporating away.
Make the Chocolate Cupcakes
To make the chocolate cupcakes, start by whisking collectively the dry components in a big mixing bowl. Mix the flour, cornstarch, granulated sugar, baking soda, salt, and sifted cocoa powder. Whisk till all the pieces appears even in colour and properly blended.
Subsequent, add the moist components proper into the bowl. Make a small properly within the middle of the dry components, then pour within the buttermilk, vegetable oil, egg, and vanilla extract. Utilizing a hand mixer set on low velocity, combine simply till all the pieces comes collectively and no dry pockets stay. The batter will look easy and shiny at this level.
After the batter is generally mixed, pour within the sizzling espresso. Combine on low velocity once more till the espresso disappears into the batter fully. The espresso deepens the chocolate taste and makes the batter skinny, which is precisely the way it ought to look.
Now portion the cupcakes rigorously. Fill every paper liner solely midway full. That is essential for this recipe as a result of the batter rises generously within the oven. Use a stage 1/4-cup measure for every cavity to portion precisely; this ensures that you simply get the right yield and that the cupcakes bake evenly with out spilling (mushrooming) over the perimeters.
Bake at 300°F
These chocolate cupcakes bake at 300°F, which is decrease than most common cupcake recipes. The decrease temperature permits the cupcakes to bake gently and keep splendidly moist and tender. This technique provides them a mushy, plush crumb that pairs fantastically with the fluffy Nutella frosting and Ferrero Rocher truffles.
Bake the cupcakes for 24 to 26 minutes, then test for doneness. When they’re baked via, a toothpick inserted within the middle will come out clear or with a number of moist crumbs.
After baking, resist the temptation to show them out instantly from the pan. As a result of the cupcakes are so mushy and delicate when heat, they want a couple of minutes to relaxation and arrange within the pan. Letting them cool briefly helps them preserve their form. Transferring them too quickly could trigger the nice and cozy cupcakes to dent or turn out to be misshapen. After 5 minutes, switch them rigorously to a wire rack and permit them to chill fully earlier than frosting.
I virtually, *virtually* stuffed these cupcakes with pockets of Nutella. Which is what I take advantage of to carry forth the chocolate-hazelnut taste within the buttercream frosting. I seen many ‘Nutella Cupcakes’ recipes on-line are full of Nutella. However truthfully this explicit chocolate cupcake texture is so attractive it will not have been an enchancment. To not point out, the additional sweetness would have thrown off the stability.
Nutella Buttercream Frosting
To make the Nutella frosting, start by whipping the butter within the bowl of a stand mixer fitted with the whip attachment. Beat till it’s fully easy and creamy. Progressively add the confectioners’ sugar, beginning the mixer on low velocity so it incorporates neatly. Then, enhance the velocity to whip air into the frosting. The combination ought to turn out to be pale, fluffy, and lightweight.
Whip within the Nutella
Subsequent, add the Nutella chocolate hazelnut unfold and superb sea salt. Combine once more till the Nutella is absolutely blended and the frosting turns a mushy cocoa colour. Scrape down the bowl as wanted so no streaks stay. The completed Nutella buttercream must be silky, pipeable, and wealthy with chocolate-hazelnut taste.
Switch the frosting to a piping bag fitted with a big French star tip. Working one after the other, pipe a double swirl of Nutella frosting onto every cooled cupcake. Sprinkle chopped hazelnuts over the buttercream and end by putting a Ferrero Rocher truffle proper on high.
Find out how to Retailer Ferrero Rocher Cupcakes
These Ferrero Rocher cupcakes with Nutella frosting preserve properly when saved correctly. In case your kitchen is cool, chances are you’ll retailer them at room temperature for as much as two days. For longer storage, place them in an hermetic container within the fridge for as much as 4 days. Earlier than serving, enable refrigerated cupcakes to return again to room temperature so the crumb softens and the Nutella frosting regains its silky texture.
These Ferrero Rocher Cupcakes with Nutella Frosting are all the pieces I really like about chocolate and hazelnut collectively, layered into one small dessert. The ultra-moist chocolate cupcakes, the creamy Nutella buttercream, and the crisp Ferrero Rocher truffles come collectively in a approach that feels particular occasion-worthy. Each is one thing somewhat particular to unwrap and share.
My solely remorse? I used brown kraft paper cupcake liners for these, which is cute sufficient. However I missed an actual alternative not baking them in gold cupcake papers to match the gold foil Ferrero Rocher wrappers. Subsequent time for certain!
Associated recipe: Chocolate Hazelnut Cheesecake
Ferrero Rocher Cupcakes with Nutella Frosting
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsweetened cocoa powder sifted
- 1/2 cup buttermilk
- 1/2 cup vegetable oil I like sunflower
- 1 massive egg
- 1 teaspoon vanilla extract
- 1/2 cup sizzling espresso see recipe notes
Nutella Buttercream
- 2 cups unsalted butter at room temperature
- 4 cups confectioners’ sugar
- 3/4 cup Nutella chocolate hazelnut unfold
- 1/4 teaspoon superb grain sea salt
- 1/4 cup floor or finely chopped hazelnuts
- 15 Ferrero Rocher milk chocolate truffles unwrapped
For the chocolate cupcakes
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Preheat the oven to 300°F and line cupcake pans with 15 paper liners.
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In a big mixing bowl, whisk collectively the flour, cornstarch, sugar, baking soda, salt, and sifted cocoa powder till all the pieces is evenly mixed. Make a properly within the middle of the dry components and add the buttermilk, vegetable oil, egg, and vanilla extract.
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Utilizing a hand mixer on low velocity, beat till the batter is simply mixed and no dry streaks stay, then scrape down the bowl and blend as soon as extra.
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Pour within the sizzling espresso and blend once more on low velocity till the batter is totally blended; it will likely be skinny. Portion the batter into the cupcake liners, filling every one solely midway full. Use a stage 1/4 cup measure per cupcake to make sure even baking and a full yield of 15 cupcakes.
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Bake for twenty-four–26 minutes, or till a toothpick inserted within the middle comes out clear or with only a few moist crumbs connected. The cupcakes might be very mushy whereas heat; enable them to chill within the pans for five minutes earlier than transferring them to a wire rack to chill fully.
For the Nutella Buttercream
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Within the bowl of a stand mixer fitted with the whip attachment, beat the butter till fully easy, about 1 minute.
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Add the confectioners’ sugar, one cup at a time, starting on low velocity till included after which growing to excessive velocity. Beat till gentle and fluffy, about 5 minutes.
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Add the Nutella and superb sea salt and blend once more till absolutely included, scraping down the bowl as wanted, till a easy cocoa-colored frosting kinds. Switch the frosting to a piping bag fitted with a big French decorator tip.
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Pipe a beneficiant double swirl of frosting onto every cooled cupcake, sprinkle with chopped hazelnuts, and high every cupcake with a Ferrero Rocher truffle.
Low Baking Temp: The cupcakes are deliberately baked at 300°F, which is decrease than most cupcake recipes. This gentler baking temperature helps them keep mushy and moist with a young crumb. The batter might be very skinny as soon as the recent espresso is added; that is anticipated. The espresso deepens the chocolate taste and enhances the cocoa, however sizzling water could also be substituted if most popular. The tablespoon of cornstarch within the batter softens the feel of the cupcakes by reducing the protein proportion of the flour, giving them a finer, extra tender crumb.
Doneness Exams: A toothpick inserted within the middle ought to come out clear or with a number of moist crumbs. OR flippantly press the highest of a cupcake; it ought to spring again when baked via.
Storage: Unfrosted cupcakes could also be saved lined at room temperature for as much as two days or frozen for as much as two months. As soon as frosted, retailer the cupcakes in an hermetic container at cool room temperature for as much as two days, or refrigerate for as much as 4 days. Permit chilled cupcakes to return to room temperature earlier than serving so the crumb softens and the Nutella frosting turns into silky once more. Add the Ferrero Rocher truffles simply earlier than serving to maintain their delicate crunch.
