Ferrero Rocher Cupcakes!

These delicious cupcakes can last for 3 days once there made.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180C/160C Fan, and prep your Cupcake cases. I used Iced Jems Baking Cups so just put them on a flat tray.

Step 2

Beat together your Butter and Sugar until light and fluffy, and then add in the Flour, Cocoa Powder, and Eggs.

Step 3

Beat again till smooth, then split evenly between the cases. I use an ice cream/cookie scoop to get them all equal.

Step 4

Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly.

Step 5

Bake in the oven for 17-20 minutes, or until baked. Cool Completely.

Step 6

Beat the Unsalted Butter (best at room temp), for a couple of minute until smooth.

Step 7

Add in the Nutella and beat again briefly.

Step 8

Add in half of the Icing Sugar and beat, and then the other half and beat.

Step 9

If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable.

Step 10

I used a large round tip, and piped my Nutella Buttercream on, and then sprinkled on some hazelnuts, and popped another Ferrero Rocher on!