FERRARO ROCHER CUPCAKES

FERRARO ROCHER CUPCAKES
Ferraro Rocher Cupcakes with Nutella Buttercream
-this recipe will make around 24 cupcakes
1 ½ cups all purpose flour (180 g)
1 ½ cups granulated sugar (300 g)
¾ cups unsweetened cocoa powder (75 g)
1 ½ teaspoons baking powder (8 ml)
¾ teaspoon baking soda (3 ml)
¾ teaspoon salt (3 ml)
3 tablespoons vegetable oil (45 ml)
¾ cup buttermilk (180 ml)
¾ cup warm water (180 ml)
2 eggs
1 teaspoon vanilla extract (5 ml)
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.
Source: Cookies, Cupcakes and Cardio

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