NUTELLA CUPCAKES

NUTELLA CUPCAKES
This recipe will make around 24 cupcakes
1 ½ cups all purpose flour
1 ½ cups granulated sugar
¾ cups unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 tablespoons vegetable oil
¾ cup buttermilk
¾ cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferraro Rochers

Preheat oven to 350ºF/170ºC. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.

Nutella Buttercream
1 cup unsalted butter, softened to room temperature
2 cups icing sugar
¾ cup Nutella
¾ tablespoons heavy cream or milk
2 teaspoons vanilla extract
In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time
until desired consistency is reached.
Recipe: The cake lovers.com