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Ferrero Rocher Cupcakes with Nutella Frosting | URBAN BAKES

Ferrero Rocher Cupcakes with Nutella Frosting

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 24 1x
  • Diet: Vegetarian

Description

Turning Ferrero Rocher into deliciously, decadent, tender Chocolate Cupcakes with homemade Nutella frosting.

Ingredients

Scale

DEVIL’S FOOD CHOCOLATE CUPCAKES

  • 1 box Devil’s Food Chocolate Cake mix
  • 1 cup water
  • 1/2 cup hazelnuts, chopped
  • 1/2 cup Nutella spread
  • 1/2 cup vegetable oil
  • 3 large eggs

NUTELLA FROSTING

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 2 cups powdered sugar
  • 2 cups Nutella spread
  • 2 tablespoons milk
  • 1 teaspoon hazelnut extract (optional)

TOPPING

  • 1/4 cup hazelnuts, finely chopped
  • 24 Ferrero Rocher chocolates

Instructions

  1. CUPCAKES:  Heat oven to 350°F and insert a gold paper baking cup into each of the 24 cupcake wells.
  2. In a large bowl, whisk the contents of devil’s food cake mix, water, hazelnuts, Nutella, oil, and eggs until just combined.
  3. Fill each cupcake liner about 3/4 full of batter which is about 1/4 cup.  
  4. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Let cupcakes rest in the pan for 1 minute before carefully removing them onto a wire rack to cool to room temperature.  
  5. FROSTING: Meanwhile, using an electric mixer or a large bowl fitted to a stand mixer with the paddle attachment on medium speed, beat butter and shortening until light and fluffy. 
  6. Reduce speed to medium-low. Add 1 cup of powdered sugar at a time, scraping down sides of the bowl to ensure thorough mixing. Mix in 1 cup Nutella at a time. For extra hazelnut flavor, add extract and mix. If frosting is too thick, add 1 tablespoon of milk at a time to thin the frosting.
  7. ASSEMBLY:  In a large piping bag fitted with a standard-size decorating coupler, fill the bag with frosting, about 3/4 full. Twist the wide-end opening of the bag to push down and seal in the frosting (this will prevent flow-back).  Cut the tip of the piping bag. 
  8. Pipe a ring of frosting toward the outer edge over the cupcake and lightly dip the piped frosting into a shallow bowl of finely chopped pecans. 
  9. At the center of the cupcake, pipe swirls clockwise or counterclockwise working inward toward the center with each layer of the swirl. Sprinkle with hazelnuts and top each cupcake with a Ferrero Rocher chocolate.
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Cupcake
  • Cuisine: American

Find it online: https://www.urbanbakes.com/ferrero-rocher-cupcakes-with-nutella-frosting/

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