Ferrero Rocher Cupcakes

Never mind the Ambassador, with these cupcakes I am definitely spoiling you! Soft chocolate sponge, filled with Nutella and chopped hazelnuts and then topped with Nutella frosting and more chopped hazelnuts. Oh, and to gild the lilly a whole Ferrero Rocher on top to boot.

I have to say I think this may be my favourite cupcake I have ever made. Really. Only because Ferrero Rochers and Nutella both bring back a wealth of memories from my childhood. Cheap white bread, toasted and smothered in Nutella was my all time favourite breakfast as a child, and I was also partial to grabbing a spoon and eating the stuff out of the jar. (I know!).

Now these cakes are probably a love them or hate them affair, nuts aren’t everyone’s bag but if they are then I urge you to give them a go. You won’t regret it. I think its the way the nuts almost temper the sweetness of the chocolate and the nuts really add and extra layer of texture too.

The recipe below makes about 16 cupcakes, although I made 12 standard and 12 minis.

Ferrero Rocher Cupcakes

For the cupcakes
See my Devil’s Food Cake Recipe, divide the batter between muffin tins lined with paper cases and bake at 180°C for approx 20 mins for standard, 10 mins for minis.

For the filling
1 jar Nutella
Roasted chopped hazelnuts

For the Frosting
225g unsalted butter
250g icing sugar
150g good quality 70% dark chocolate
50g Nutella

To Decorate
Roasted chopped hazelnuts
Ferrero Rochers

Method
Preheat the oven to to Gas Mark 4 / 160C (fan) / 180C.

To make the sponges, make up the devils food cake batter and divide into cupcake tins – cook for 20-25 mins for the standards sized cakes and about 10-12 minutes for the minis. Once cool enough to handle, take out the cakes and leave to cool on a rack.

Once cool, using a corer or a knife, cut out the central part of the cake in a cone shape (be careful not to go through to the bottom!) fill with nutella and a sprinkling of hazelnuts, then replace the central part of the cake. Repeat for all cakes.

For the frosting, beat all of the ingredients bar the chocolate until smooth and fluffy. Melt the chocolate either in a microwave or bain marie and leave to cool slightly. Add the chocolate to the butter and sugar mix and beat well until shiny and fluffy. This may take a few minutes, but persevere!

Pipe or spoon onto the filled cupcakes, sprinkle with nuts and crown with a Ferrero Rocher Chocolate.

Eat!

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