For the cupcakes
1 cup plain flour
3/4 cup caster sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup cocoa powder
3/4 cup veg oil
1/2 cup buttermilk
1 tsp vanilla extract
24 frozen Ferrero Rocher
Chocolate Nutella Frosting
1 cup icing
1/2 cup unsalted butter
1/4 cup cream cheese, room temperature
1/3 cup nutella
100g 70% dark chocolate
2 tbsps cocoa powder
1/2 tsp vanilla extract
In a large bowl mix together the flour, sugar, cocoa powder, baking powder and salt. Stir well to combine.
Using an electric whisk or mixer beat together the egg, oil and buttermilk.
Pour the wet mix into the dry and stir well to combine.
Line the cupcake tray with paper cases and add 1 tbsp of the cupcake batter.
Add a ferrero rocher in the center then add more batter to cover it. The cases should be 2/3 full.
Repeat until all the mix has gone and you have 12 cupcakes ready to bake.
Bake at 180°C for 16 to 20 minutes or until a skewer comes out clean. Leave to cool completely whilst you make the frosting.
Melt the chocolate and leave to cool to room temperature.
Beat the butter and sugar together until pale and fluffy, add the cream cheese and mix well to completely combine.
Add the vanilla extract, salt, nutella, cocoa powder and the melted chocolate.
Stir until well combined and smooth.
Chill in the fridge to set a little for 15 minutes.
Pipe the frosting on top of each cupcake and add another ferrero rocher.
Add some chopped nuts if you like as well.
These are huge, very rich and decadent. They are stunning to look at and taste devine.