I’m sitting here in my local Starbucks, sipping my (free birthday) grande Caramel Brulee Cream Frappucino, having just come from the best massage of my life (birthday gift to myself, funded from gift cards from work awards). Pretty much the epitome of relaxation. So…I’d say even if nothing else special happens today (besides the giant chocolate cake from Costco waiting for me at home), my birthday is a smashing success. And on that note – it seemed like a perfect day to finally getting around to posting a much-requested cupcake recipe with you: Ferrero Rocher Cupcakes with Nutella Buttercream.
Yeah, I went there. Nutella buttercream. You’ll thank me later, I promise.
Begin Wedding Cupcakes, Installment #2: Ferrero Rocher Cupcakes with Nutella Buttercream
When I was planning the cupcakes for my little brother’s wedding, he told me that his wife’s (and his?) favorite candy was Ferrero Rocher, and asked if I could maybe come up with a cupcake for that.
As a baker and foodie, can I tell you how much I LOVE getting requests like that? Partially because it gives me an excuse to bake. Lots. (Cause I need an excuse…?) But also partially for the challenge of it. Ferrero Rocher in cupcake form? My mind starts spinning…chocolate…hazelnut…NUTELLA…yes, please!
This is a much-delayed post for anyone who read about the wedding back in August (Strawberry Lemonade and Coconut Cream Pie rounding out the flavor trio), but just in time to bake for holiday parties! The cupcake base is just a rich, perfectly chocolatey moist cupcake (base recipe of my Bacon Dark Chocolate Cupcakes with slightly reduced cocoa powder so they lean more toward milk chocolate than a deep dark chocolate). But the buttercream takes the cake (excuse the pun) on this one. It totally makes it. It’s a basic buttercream that’s then commandeered by a huge scoop of Nutella, making it absolutely irresistible.
And – they’re just beautiful to look at! I got the decorating idea from this adorable British baker, Cupcake Autumn, on YouTube. It looks so fancy, but it’s really SO easy and quite forgiving, so even if you’re a cupcake decorating novice, you can nail this one! So – truly perfect for a holiday party. The beautiful presentation and mouth-watering taste will have everyone asking you for the recipe.
So while I did not make these for my birthday, it only seemed appropriate to post my most decadent cupcake recipe on my birthday. (And as I finish writing this at the end of my birthday, yes – the Costco chocolate cake was as killer good as I remember it from last year. If someone can find me their chocolate buttercream recipe, I’ll be your BFF. Forever.)
And one last personal note – I finished opening my presents from my husband and extended family, and laughed as I looked at the pile…they were ALL food related (and most of them baking/cooking related). I guess we know where this girl’s heart is!
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 egg
- ½ cup strong brewed coffee, cold (I use "Pero", a coffee alternative)
- ½ cup buttermilk
- ¼ cup vegetable oil
- ½ cup butter, room temperature
- 3 - 3½ cups powdered sugar
- 2 T milk
- ½ cup chocolate hazelnut spread (ie. Nutella)
- ½ cup finely-chopped hazelnuts
- 12 Ferrero Rocher candies
- Preheat oven to 375 degrees F. Line 1 (12-cup) muffin tin with cupcake liners.
- In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Make a well in the center and pour in egg, coffee, buttermilk, and oil. Stir just until blended. The batter will be rather thin. (Note: I never have buttermilk. I always just mix scant ½ cup milk with 1-2 tsp lemon juice or vinegar and let it sit for about 5 minutes - voila!)
- Spoon batter into prepared cups, dividing evenly. Bake in preheated oven until the tops spring back when lightly pressed, about 20 minutes.
- Cool completely in pan set over a wire rack
- Cream butter. Gradually add 3 cups powdered sugar, mixing until well combined.
- Add milk and mix.
- Add Nutella and mix until combined. If frosting appears too thin, add an additional ¼ - ½ cup powdered sugar. Beat at high speed 30 seconds.
- Pour hazelnuts into a wide bowl.
- Fill a piping bag with frosting.
- Using a large frosting tip (I used a Wilton 2A round tip), pipe a wide ring around the outside of the cupcake. Dip the cupcake in the nuts, pressing down gently, so the frosting is mostly covered with nuts.
- Pipe a smaller circle on the cupcake, on the top of and slightly inside your first circle.
- Gently press an unwrapped Ferrero Rocher cupcake into the center of your 2nd circle.