Fererro Rocher Cupcakes with Nutella Filling
|Categories:||Cakes, Chocolate, Other Desserts|
|Keywords:||cupcake, nutella, Ferrero, Rocher|
|Serves:||makes about 15 cupcakes|
CHOCOLATE SYRUP CUPCAKE (INA
|1 stk||butter, unsalted|
|11 oz||chocolate syrup|
|1 Tbsp||pure vanilla extract|
|1 c||all-purpose flour|
|1 jar(s)||nutella (13 oz jar)|
|ferrero rocher candies|
Pinched by teresamccormick70, and 282 more.
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DirectionsLine 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 disappearsMix 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 stickyLet cupcakes cool thoroughly in the panAfter 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.