Cupcakes with Ferrero Rocher® and Nutella® icing
Simply a treat. I found the recipe on a site, because I had a box of rocks to sell.
- 250g of flour
- 100g sugar
- 1 packet of dry yeast
- 2 eggs
- 20 cl of milk
- 15g butter
- 24 Ferrero Rock
- -For the icing:
- 1 glass of Nutella
- 60g softened butter
- 30g icing sugar
- 1/2 tsp. liquid vanilla coffee
- a few crushed hazelnuts
Preparation 10 minutes
Cooking 25 mins
Rest 5 minutes
Whisk the Nutella with the sour glaze and the softened butter. Add the vanilla and reserve in the refrigerator.
Mix the flour, baking powder and sugar. In another bowl, mix the melted butter, eggs and milk.
Assemble the 2 preparations and mix well.
Cut the Ferrero with a knife or pass them through a food processor. Mix them into the batter.
Pour into the muffin tins and bake for 25 minutes in a preheated oven at th.7 (210°C). Let cool on a rack.
When the muffins are cold, decorate with the frosting using a piping bag. Sprinkle with crushed hazelnuts.
Fill a piping bag
For this recipe for Cupcakes with Ferrero Rocher® and Nutella® icing, you can count on 10 minutes of preparation. To learn more about the foods in this cupcake recipe, head over to our food guide here.