Fererro Rocher Cupcakes with Nutella Filling
This cupcake is made with chocolate syrup and is very moist. A must try for any chocolate lover.
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- 1 stick
- butter, unsalted
- 1 c
- 4 large
- 11 oz
- chocolate syrup
- 1 Tbsp
- pure vanilla extract
- 1 c
- all-purpose flour
- 1 jar(s)
- nutella (13 oz jar)
- ferrero rocher candies
CHOCOLATE SYRUP CUPCAKE (INA GARTEN)
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.