Ferrero Rocher Chocolate Cupcake

Flavor: Creamy; Technique: Baking; Time: One hour; Difficulty: Advanced.

Step-by-Step Cooking Instructions for Ferrero Rocher Chocolate Cupcake

Prepare all ingredients, soften the butter, remove shells and skins from hazelnuts, and chop them.

Beat the softened butter until smooth using an electric mixer.

Add granulated sugar, beat until well combined.

Add eggs in three parts, ensuring each addition is well beaten before adding more.

Sift together low-gluten flour, cocoa powder, baking powder, and salt, then fold into the butter mixture.

Stir in milk until well combined.

Finally, fold in chopped hazelnuts until evenly mixed.

Transfer the batter to a piping bag and line the molds with cupcake liners.

Pipe half of the batter into the liners, add a dollop of hazelnut chocolate sauce,

then pipe the remaining batter, filling up to 8/10 full.

Preheat the oven to 180°C, then bake the cupcakes on the lower rack.

Once baked, remove the cupcakes and let them cool on a wire rack.

Now, prepare the buttercream by gathering all ingredients.

Soften the butter in advance and beat until creamy using an electric mixer.

Add powdered sugar, then mix until well combined.

Finally, add hazelnut chocolate sauce and mix until smooth.

Transfer the buttercream to a piping bag and pipe onto the cupcakes.

Sprinkle some chopped hazelnuts on the edges, then top with Ferrero Hazelnut Chocolate.