Ferrero Rocher Cupcake

Just recently, I discovered Nutella! I had heard people talk about it... rave about it, actually, and decided to give it a go. Oh, sweet mother! It is absolutely divine! Feeling in a nutella kind of mood today, I decided to see what I could find in the form of nutella cupcakes. This picture pretty much rocked my face off. So, I hunted down the source of this little bit of perfection and am providing the recipe here.

This comes from The Red Deer, an Australian food blogger. Check out her site; it looks amazing! Note that all of measures use the metric system.

Ferrero Rocher Cupcake


















Devil's Food Cake (from Australian Women's Weekly Classic Cakes)
Makes 20 cupcakes

180g butter, softened
385g caster (super fine) sugar
3 eggs
225g self-raising flour
75g plain flour
1/2 tsp baking soda
70g cocoa powder
3 tsp instant coffee granules
125ml water
125ml milk

1. Preheat oven to 350 degrees farenheit. Line 2 12-hole muffin trays with cupcake liners.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Fold in sifted flours, soda and cocoa powder with combined coffee, water and milk, in two batches.
4. Pour mixture into cupcake liners and bake for 15 minutes.


Nutella Swiss Meringue Buttercream

4 large egg whites
1 1/4 cups caster sugar
250g butter
1 Tbsp vanilla extract
1/2 tsp almond essence
5 Tbsp Nutella

Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.

With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.

Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.

Add the vanilla extract, almond essence, and nutella and mix on medium speed until the buttercream is a good piping texture.


Decorations and Filling

Handful of chopped hazelnuts
Nutella for filling
200g dark chocolate, melted
10 Ferrero Rochers, halved

Assembling the cupcakes

Once the cupcakes have cooled, cut out a portion of each cupcake and insert Nutella and a roasted hazelnut. Replace the portion of cupcake and then top with a swirl of Nutella swiss meringue buttercream and chopped hazelnuts. Then drizzle some melted dark chocolate over the top, and finally top with half of a Ferrero Rocher.