Fererro Rocher Cupcakes with Nutella Filling

Valerie Johnson

By
@ValerieJ

I was looking for some recipes with Nutella and came across this one, adapted by Monica H, on the Lick The Bowl Good Website.

This cupcake is made with chocolate syrup and is very moist. A must try for any chocolate lover.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
makes about 15 cupcakes
Prep:
15 Min
Cook:
25 Min

Ingredients

CHOCOLATE SYRUP CUPCAKE (INA GARTEN)

1 stick
butter, unsalted
1 c
sugar
4 large
eggs
11 oz
chocolate syrup
1 Tbsp
pure vanilla extract
1 c
all-purpose flour
1 jar(s)
nutella (13 oz jar)
ferrero rocher candies

Step-By-Step

1Line muffin tins with paper liners. Preheat oven to 325 degrees.

2Cream butter and sugar until light and fluffy.

3Add eggs one at a time just until yellow disappears

4Mix in chocolate syrup and vanilla extract.

5Add flour just until combined. Do not overbeat or cupcakes will be tough.

6Scoop batter into muffin cups and bake for 25-30 minutes, or just until set in the middle. They will be a little sticky

7Let cupcakes cool thoroughly in the pan

8After cupcakes have cooled, cut out a small piece from top of the cooled cupcake to create a well for the Nutella.

9Fill each cupcake with 1 tablespoon of Nutella. Top with a Ferrero Rocher candy. Lightly press candy down so it will stay put.

10Store at room temperature in airtight container.

11I got 16 cupcakes from this recipe; using one 12 cup muffin tin and 4 foil tins set on a small cookie sheet.

To make the well in top of the cupcake, i used the Wilton 1M decorator tip and scooped out the cake with a 1/2 tsp. For the filling I used a cookie scoop.

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