Saturday, May 25, 2013

Ferrero Rocher Cupcakes with Nutella

For the cupcakes:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the filling:
12 Ferrero Rocher candies, unwrapped
For the frosting:  (****I doubled this is listed here as I doubled it.  I wanted a lot of frosting.  If you would like less, please divide this ingredient list in half.)
1 and 1/2 cups (24 tablespoons) unsalted butter, at room temperature
6 cups confectioners’ sugar
2/3 cup milk
2 teaspoons vanilla extract
1 cup Nutella
1. For the cupcakes: Preheat the oven to 350 degrees. Line a cupcake pan with the liners of your choice.
2. In a medium bowl, whisk together the cocoa, flour, baking powder, and salt.
3. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes or so.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the vanilla.
6. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
7. Divide the batter evenly into your prepared cupcake pan.
8. Lightly press a Ferrero Rocher candy into the center of each cupcake.   (It’s ok if you don’t cover it completely with batter.  I used a spoon to try to help cover it and I think this worked well.)
9. Bake the cupcakes until a tester inserted into the center (around the Ferrero Rocher candy) comes out clean, about 20-25 minutes.
10. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment,  beat the butter until smooth and creamy, about 2 minutes.
11. With the mixer speed on low, slowly and gradually add the confectioners’ sugar, mixing until combined.
12.  Add the remaining ingredients, adjusting to taste, and mix until smooth.

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