These little cupcakes take the flavor from Ferrero Rocher hazelnut chocolates and transform them into an easy, but elegant treat! You simply make your favorite chocolate cupcake (I prefer the Hershey’s recipe), cut a cone out of the middle, fill with some Nutella (YUM!) and top with a chocolate. No fancy piping tips or skills required!
Tomorrow I will share how to take these delicious cupcakes and transform them into a holiday treat that you can ship to your family and friends!
Ferrero Rocher Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar of Nutella
- Ferrero Rocher Chocolates (~30 for an entire batch)
Heat oven to 350°F. Line muffin cups with paper baking cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.
Cut a small cone from the top of the cupcakes. Fill a plastic sandwich bag with Nutella and snip the corner off. Carefully pipe the Nutella into the cupcake and top with a Rocher Chocolate.
Makes ~ 30 cupcakes.