Ferrero Rocher & Nutella Cupcake

24 Cupcakes

Ingredients:
1-1/2 cup AP flour
1-1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
3/4 tsp salt
3 tbsp vegetable oil
3/4 cup buttermilk (fresh milk + 2 tsp lemon juice/vinegar)
3/4 cup warm water
1 tsp vanilla extract
24 Ferrero Rochers

Directions:

1. Preheat oven to 170 deg C.  Line muffin/cupcake pan with liners & set aside.
2. Using a stand mixer, combine all dry ingredients mix well.  Turn mixer to low & add the wet ingredients.  Mix until combined.
3. Use an ice-cream scoop & 1 scoop of the batter in the bottom of the well, place a Ferrero Rocher in the centre & top with another 1 scoop of batter over the Ferrero Rocher.
4. Repeat until all wells are filled & bake for 20 mins.   Allow to cool completely before frosting.

Nutella Buttercream:

125g butter ~ softened to room temp.

2 cup icing sugar

3/4 cup Nutella

2 tbsp heavy cream/milk

2 tbsp vanilla extract

Direction:

1. In bowl of a stand mixer, cream butter until light & fluffy.
2. Add icing sugar & combine then add vanilla, Nutella & cream & cream until desired consistency is reached.