I’m going to have to start out by saying that I have never really been a Nutella fan. Until we made these cupcakes, I really never understood what the fuss was about. I’d rather eat a peanut than a hazelnut. I’d rather have peanut butter and jam, than chocolate and hazelnuts. It was never in our house growing up as a kid, so I don’t think I ever really knew about it. But, when an Italian family becomes your family, you learn quickly about all things Italian. One of those things is hazelnut flavoured everything! I think I first tried a Ferraro Rocher at Paul’s mom’s house, and meh, didn’t really care for it. Apparently it had to be baked inside of a cupcake for me to really like it!
As far as Nutella went, I could never understand why bloggers were posting about it, drooling over it and giving it love I didn’t think it deserved. UNTIL I made this buttercream. This Nutella buttercream may be the absolute best thing I have ever tasted. No lie. It is rich, creamy and oozes smooth buttercream flavour. The hazelnut-chocolate taste is perfectly complimented by the sweetness of the sugar and saltiness of the butter. O.M.G. That’s how good it is. Good enough to talk in capitals.
The buttercream is one of those tastes that just the smallest amount will send you face first into the bowl. If you have strong willpower, I guarantee that it will be tested with this cupcake.
Ferraro Rocher Cupcakes with Nutella Buttercream
-this recipe will make around 24 cupcakes
1 1/2 cups all purpose flour (180g)
1 1/2 cups granulated sugar (300g)
3/4 cups unsweetened cocoa powder (~75g)
1 1/2 teaspoons baking powder (~8mL)
3/4 teaspoon baking soda (~3mL)
3/4 teaspoon salt (~3mL)
3 tablespoons vegetable oil (45mL)
3/4 cup buttermilk (180mL)
3/4 cup warm water (180mL)
1 teaspoon vanilla extract (5mL)
24 Ferraro Rochers
Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
1 cup unsalted butter, softened to room temperature (240g)
2 cups icing sugar (200g)
3/4 cup Nutella (180mL)
3-4 Tablespoons heavy cream or milk (45mL)
2 teaspoons vanilla extract (10mL)
chopped hazelnuts for decorating
In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.
*Once cupcakes are cool, pipe buttercream onto cupcake and coat sides with hazelnuts.
*Pipe additional Nutella on top of buttercream to add colour.
*Tips used: Ateco 809 for buttercream, Wilton #5 Nutella