Wednesday 12 August 2015

Ferrero Rocher cupcakes complete with Nutella buttercream & centre

If you follow me on Instagram then you'll know that I'm a bit of a baking enthusiast that likes to tease you all with my cupcake creations on a weekly basis, apologies. I'm forever getting people ask me for the recipe each time I post a picture wether it be sticky toffee fudge, raspberry margarita or mint aero flavour! So, today I thought that I'd  better share the recipe for my all time personal faves, and that's my Ferrero Rocher cupcakes complete with Nutella buttercream and centre. YUM! 

Is your mouth watering, yes? If so you better get your apron at the ready, dig out your mixing bowl, and.... on your MARKS, GET SET, GOOO! Happy baking, 

The ingredients you'll need; 

•2 large eggs
•115g caster sugar 
•115g self-raising flour 
•115g margarine or butter 
1 teaspoon cocoa powder 
•1/2 teaspoon baking powder

•185g icing sugar, sifted 
•125g butter or margarine
•4 generous tbs of Nutella 

•6 Ferrero Rocher's 
•Nutella (to drizzle over the top) 


1.) To make cakes, place all of the cupcake ingredients into a mixing bowl and whisk them all together until combined. You could use a wooden spoon if you don't have a whisk but this will take longer, and requires more effort! 

2.) Place even amounts of mixture into 6 cupcake cases. There might be a bit of mixture left depending on how big your cupcake cases are! 

3.) Bake on the second shelf from the top of a preheated oven 190 c/170 c fan/gas 5 for around 20/25 minutes. They may take longer than that though so just bake until they're ready. You can tell when they're fully baked by using a cocktail stick/something similar to poke into the middle of the cupcake, if there's mixture on the cocktail stick then they need longer in the oven and if it comes out clean then they're ready! Cool on a wire tray. 

4.) Once your cupcakes are cooled completely you want to carve out the centre, I usually cut around a piping nozzle as that's a good size! Then add a generous amount of Nutella to the middle of your cupcakes for an extra Nutella kick- this step is optional. 

1.) Whisk 115g worth of butter with a whisk for 5-10 minutes so it's extra fluffy and then sift 175g worth of icing sugar into the same bowl. 

2.) Combine the icing sugar, butter and Nutella and whisk for a further 5 minutes, and then pop it into the fridge to set as it makes for neater piping. 

3.) To pipe the buttercream onto the cupcakes you'll need to use a piping bag. You can pipe the buttercream on however you want so just choose the nozzle you like best- I used a Wilton 2D for these particular cupcakes. To finish stick a jar of Nutella in the microwave for around 10 seconds, then drizzle over each cupcake and top with a Ferrero Rocher- as easy as that, Mary Berry would be proud! 

Being the huge Nutella lover I am these are my dream cupcakes, what would yours be? Oh, and as always if you decide to give these a whirl then be sure to tag me on Instagram (@itslittlelauren), I'd love to see your creations! 

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