NUTELLA STUFFED CHOCOLATE CUPCAKES

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Beautiful chocolate cupcakes with a secret Nutella filling, topped with creamy Nutella frosting and a Ferrero Rocher chocolate.

INGREDIENTS
Cakes

• 105 grams (3/4 cup) plain flour
• 40 grams (1/2 cup) cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 100 grams (1/2 cup) caster sugar
• 45 grams (1/4 cup) brown sugar
• 115 grams (1/2 cup or 1 stick) unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) buttermilk

Filling

• 12 teaspoons of Nutella

Frosting

• 1/2 cup (115 grams / 1 stick) unsalted butter, softened
• 4 cups (500 grams) icing or powdered sugar
• 60 ml (1/4 cup) milk
• 150 grams (1/2 cup) Nutella
• 1 tablespoon cocoa powder
• 12 Ferrero Rocher balls

INSTRUCTIONS

• Chocolate cupcakes
• Preheat the oven to 160C (320 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars.
• Pop butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps.  In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth.
• Add wet mixture to the dry mixture, along with the buttermilk and gently fold until just combined. Spoon the mixture into the prepared patty cases and pop into the oven.
• Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
• Nutella buttercream

• In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk or two to help loosen up the mixture. Add the rest of the icing sugar and the Nutella and continue to beat. Add a tablespoon of milk as needed.
• Finally, sift in the cocoa powder and beat until smooth. The icing should be nice and creamy but thick enough to hold its shape.
• To assemble the cupcakes, carefully cut a small hole in the top of each one, reserving the lid. Fill with a teaspoon of Nutella and pop the lid back on top. Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with a Ferrero Rocher.