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This cupcake sort of reminds me of a Nutella tree with a Ferraro Rocher candy star on top. Here’s how you make it.
Ferraro Rocher Chocolate Cupcake With Nutella Frosting
- 1 3/4 C flour
- 2 C sugar
- 1 C cocoa
- 1 1/2 TSP baking soda
- 1 1/2 TSP baking powder
- 1 TSP salt
- 2 eggs
- 1 C whole milk
- 1/2 C oil
- 2 TSP vanilla
- 1 C boiling water
- 1 container of Ferraro Rocher Hazelnut Chocolates
Nutella Frosting Ingredients
- 1 C unsalted butter, room temperature
- 4 C powdered sugar
- 2/3 C Nutella
- 1 tsp vanilla extract
- 2 TBSP heavy whipping cream
- Ferraro Rocher Hazelnut Chocolates
Prep the cupcake tins with paper liners. Preheat oven to 350 degrees.
Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
Mix the eggs, whole milk, oil, and vanilla into a bowl.
Combine the egg, whole milk, oil, and vanilla mixture to the bowl with the dry ingredients.
Mix all together until fully incorporated.
Beat for 3 minutes on medium.
Gradually add the boiling water starting with a small amount stirring as you pour it in.
Add the remaining boiling water, stirring as you pour.
The batter may be a little runny.
Crush one Ferraro Rocher Hazelnut Chocolate (You may want to add an additional candy for extra richness)
Stir it into the batter.
Spoon batter into cupcake lined cups until 3/4s filled.
Bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool for 10 minutes.
Nutella Frosting Instructions
Beat together the butter and powdered sugar on low until fully blended.
Add nutella increasing the speed to medium.
Beat for two minutes.Add the vanilla extract.
Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.