My highly requested baked in Ferrero Rocher cupcake recipe. One of my best creations yet and the most tastiest cake you will ever eat. I've tested this recipe many times to get it perfect so that is what I am sharing today. Let me know what cupcake flavour you would like to see next and don't forget to subscribe for new recipe uploads 😋🫶 FULL RECIPE BELOW ⬇️

Dry Ingredients:
- 1 cup white sugar
- 1 cup plain flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

Wet Ingredients:
- 1 egg
- 1/2 cup warm water
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp Vanilla extract

Nutella Buttercream:
- 1 Cup room temperature unsalted butter
- 2 Cups sifted icing sugar
- 1/2 Cup sifted cocoa powder
- 1/2 Cup nutella
- 1/4 Cup whole milk

1. Mix together the dry ingredients and in a separate jug mix the wet ingredients. Incorporate the two until just combined. Make sure you do not over mix as this can result in a dry sponge

2. Add in the Ferrero Rocher to the bottom of your cupcake cases. This recipe does make 12 cupcakes :) Add the chocolate batter until each cupcake case is 3/4 full

3. Bake in the oven at 180 degrees celsius for 20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean

4. For the Nutella buttercream, using room temperature unsalted butter, beat the butter using a hand/stand mixer for 5 minutes or until it is pale in colour. The aim is to ensure the butter has doubled in size which results in the creamiest dreamy buttercream

5. Sift together the icing sugar and cocoa powder and incorporate that in two separate batches with the butter. At this stage you will need to add in the milk to smoothen the consistency

6. Add in the Nutella, mix well and the buttercream is ready. Pipe these onto your cupcakes, I used the wilton 2d piping tip to create a beautiful rose effect

7. Top off with some Ferrero Rocher halves, strawberries and hazelnuts and they are ready to enjoy ❤️

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