Ferrero Rocher Cupcakes with Nutella

Makes 6

Ingredients

• For the cupcakes

  • 100 ml milk

  • 1 tbsp white vinegar

  • 1 large egg

  • 70 gr sugar

  • 50 ml oil, canola, or vegetable

  • 1 tsp vanilla extract or paste

  • 25 gr cocoa powder

  • 125 gr four

  • Pinch of salt

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

• For Hazelnut buttercream

  • 75 gr hazelnut

  • 113 gr unsalted butter, room temp

  • 200 gr powdered sugar

  • Pinch of salt

• For filling and decoration

  • 100 gr Nutella

  • 6 Ferrero Rocher

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with cupcake liners.

2. In a small bowl, combine milk and vinegar. Set aside.

3. In a large bowl, beat egg and sugar with a hand mixer for 3-4 minutes. Add oil, milk mixture, and vanilla. Combine with the mixer for 30 seconds. Sift cocoa powder, flour, salt, baking soda, baking powder. Mix to combine. Divide the batter into 6 cupcake liners. Bake for 20 minutes. Leave them to cool.

4. For hazelnut butter, toast hazelnuts in a pan for 10 minutes over medium heat. Transfer to a food processor, and blitz hazelnuts until it becomes like peanut butter, around 7-8 minutes. Transfer to a bowl, and let it cool. Once hazelnut butter is cooled, in a large bowl, beat butter with a hand mixer until light in color, about 4-5 minutes. Gradually add sifted powdered sugar, and combine with the mixer. Add hazelnut butter and a pinch of salt, combine. Transfer to a piping bag with the desired piping tip. Set aside.

5. To decorate the cupcakes, use a1/2 tsp to core the middle of the cupcakes. Fill with Nutella. Decorate with buttercream and top with Ferrero Rocher. Enjoy!