Have you ever had one of those Ferrero Rocher candies? If not, then you need to go out right now and buy them and then try and eat just one. I'm pretty sure those are my favorite candies. Anyway, I was sitting in my house, trying to figure out what kind of minicake to make for my class on Monday when I realized that I had yet to make something with Nutella in it. I battled with myself and even asked a friend of mine, Matt what I should put in them. He and I threw around some ideas but ultimately, I came up with this. I think they taste like a Ferrero Rocher. Make some, and then let me know if you agree!
Cupcakes
Ingredients:
1 c. oil
3/4 c. cocoa powder
2 large eggs
2/3 c. sour cream
2 c. sugar
1 1/2 tsp. baking soda
2 c. flour
3/4 tsp. salt
1 lb. hazelnuts (not pictured)
Combine hazelnut liqueur and oil in large saucepan on medium heat.
Whisk in cocoa powder until smooth and blended. Remove from heat and allow to cool slightly.
In large bowl, beat together eggs and sour cream until smooth.
Add hazelnut liqueur mixture and beat to combine. Then, add sugar gradually and mix well.
Beat in baking soda. Gradually add flour until completely mixed and smooth.
Spray pan with baking spray and insert baking cups. Fill 2/3 of the way full with batter. Place one hazelnut in each cupcake.
Bake at 350 degrees for 15-20 minutes (or 10-12 minutes for minicakes). Allow to completely cool before frosting.
Nutella Buttercream Frosting
Ingredients:
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| Who loves cupcakes? I do! I do! |
2/3 c. Nutella
1 shot hazelnut liqueur
3-5 c. powdered sugar
Blend shortening, Nutella and hazelnut liqueur together until smooth. Gradually add powdered sugar until frosting is thick.
Pipe frosting onto minicakes. Top with chopped hazelnuts.
The frosting I made was really thick (so to speak) so if yours ends up the same, I recommend you use a larger tip to pipe it on. Otherwise, your hands will cramp up like mine did. The things I do for my classmates...
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