Nutella Cupcakes

For the cake:

1 C all purpose flour

1 C plus 2 T sugar

1/3 C plus 2T Unsweetened Natural Cocoa Powder

½ t baking soda

¼ t salt

1/2C-unsalted butter, melted

2 large eggs

1t pure vanilla extract

2T instant coffee

½ C hot coffee

18 Ferrero Rocher


Swiss butter cream frosting:

5 large egg whites

1-1/2C sugar

4 sticks unsalted butter, diced and softened

¼ t salt

1 T vanilla

½ C Nutella



3 oz. chocolate, melted

6 Ferrero Rocher, halved



Put flour, cocoa powder, sugar, baking soda and salt in a bowl and mix thoroughly to combine. Add the butter, eggs and vanilla and beat on medium speed for 1 minute. Scrape the sides of the bowl and add the instant coffee and the hot coffee. Beat until batter is smooth. The batter will be thin enough to pour. Put a whole Ferrero Rocher in the center of each cupcake cup and then pour batter on top, dividing evenly among the dozen. Back 18-22 minutes at 350 and set pan on rack to cool.

Next, combine egg whites and sugar in a double boiler over simmering water. Beat with an electric mixer until full and frothy and the temperature reaches 160 degrees. Remove from heat and continue whisking at medium-high speed until mixture doubles in volume and forms stiff peaks. Add diced butter, one chunk at a time while continuing to whisk. The mixture may appear clumpy at first, but this is normal. Keep whisking and add the remaining frosting ingredients.

Pipe onto completely cooled cupcakes; top each with a half Ferrero Rocher and drizzle with the melted chocolate.


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