If you follow me on Instagram (Username: rachelconners), you’re probably familiar with these cupcakes. The picture of the batter going into the oven got a few “OMG”‘s and the final product got a couple “Wow”s and a declaration of love.
Yeah, they were good pictures, but these people haven’t tasted these cupcakes. I can vouch, these are “Wow” and “I’m in love” worthy cupcakes. Seriously.
Nutella, AKA nectar of the gods, can mess with your head. It makes you swoon. It makes you think the world revolves around a cupcake. It makes you want to eat the entire plate of 12 cupcakes. It makes you want to cry when one of your precious cupcakes falls onto the ground…but then proceed to eat that cupcake after scraping off the dog hairs (I know, ew…sorry, had to do it).
I almost panicked when I went to make the buttercream, asked my mom to hand it to me, and she had the most guilty look on her face. She has a tendency to eat it all whenever she comes over. Thank goodness for her life that there was just enough left for this buttercream, or she would’ve been in big, big trouble. As in, I probably wouldn’t have let her have a cupcake.
Yeah, Nutella is a big deal in my house. And when you turn Nutella into a silky smooth, delicious buttercream, slather it o
nto the a super-chocolatey chocolate cupcake that has a Ferrero Rocher in the middle (Nutella in it’s candy form), you have reached heaven.
The first time I made these cupcakes, my family members took bites and were pretty much mind blown. They’re that good. Why do I even think of these things? It’s extremely bad for my thighs. I need to go to like, 4 extra Bar Method classes because of them.
These cupcakes were the first thing I thought of when I decided to do chocolate week. You could say this entire chocolate week thing is really just an excuse to make these (and six other perfect chocolate desserts…) again, and taste the deliciousness all over again.
If you like Nutella, it’s impossible to disregard these cupcakes. If you make one thing this week, make this it. Thank goodness these are all gone, or one would be in my mouth right now. Enjoy (seriously, make these. It’s bliss)!!!
Missed chocolate week thus far? Here’s what you missed!
Day 1: The Baked Brownie
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 ounces bittersweet chocolate, melted and cooled
- 12 Ferrero Rocher candies, unwrapped
- 2 sticks unsalted butter, softened and cut into cubes
- 4 cups confectioners’ sugar
- 1 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/2 cup Nutella or other chocolate-hazelnut spread
- Pinch of salt
- Center a rack in the oven and preheat to 350 degrees Fahrenheit. Fit the 12 molds of a muffin tin with paper muffin cups. Place on a baking sheet and set aside.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Working with a stand mixer or a hand mixer and a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for two minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute between each addition and scraping down the sides of the bowl as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate, and mix it in by hand with a rubber spatula.
- Divide the batter evenly into the prepared molds. Press one Ferrero Rocher into the center of each cupcake. Try to cover the chocolates with batter by nestling it, it won't be completely covered. Bake for 22 - 25 minutes, or until a tester inserted in the centers comes out clean. You will see a slight indent in the middle of the cupcake because of the Ferrero Rocher's, it's nothing to worry about. It will be covered with frosting anyways! Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before unmolding them. Cool to room temperature before frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4? on my KitchenAid). Butter will become very pale & creamy.
- Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
- Frost generously! Enjoy. Will keep at room temperature for up to 3 days, but they taste best on the day made.
Cupcake recipe adapted from Dorie Greenspan's Baking: From My Home to Yours and frosting recipe adapted from Bakerita's Vanilla Buttercream