Ferrero Rocher-Stuffed Chocolate Cupcakes with Nutella Buttercream - Bakerita
INGREDIENTS
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For the cupcakes
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1 cup all-purpose flour
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1/4 cup cocoa powder
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1/4 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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8 tablespoons unsalted butter, at room temperature
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3/4 cup sugar
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1 egg
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1 egg yolk
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1/2 teaspoon vanilla extract
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1/2 cup buttermilk
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2 ounces bittersweet chocolate, melted and cooled
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12 Ferrero Rocher candies, unwrapped
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For the buttercream
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2 sticks unsalted butter, softened and cut into cubes
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4 cups confectioners’ sugar
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1 tablespoons heavy cream
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2 teaspoons pure vanilla extract
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1/2 cup Nutella or other chocolate-hazelnut spread
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Pinch of salt
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