Fererro Rocher Cupcakes with Nutella Filling
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.
CHOCOLATE SYRUP CUPCAKE (INA GARTEN)
pure vanilla extract
nutella (13 oz jar)
Line muffin tins with paper liners. Preheat oven to 325 degrees.
Cream butter and sugar until light and fluffy.
Add eggs one at a time just until yellow disappears
Mix in chocolate syrup and vanilla extract.
Add flour just until combined. Do not overbeat or cupcakes will be tough.
Scoop batter into muffin cups and bake for 25-30 minutes, or just until set in the middle. They will be a little sticky
Let cupcakes cool thoroughly in the pan
After cupcakes have cooled, cut out a small piece from top of the cooled cupcake to create a well for the Nutella.
Fill each cupcake with 1 tablespoon of Nutella. Top with a Ferrero Rocher candy. Lightly press candy down so it will stay put.
Store at room temperature in airtight container.
I 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.