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A soft, moist cupcake, with a crunchy surprise in the middle! I like to give mine a little dusting of edible gold glitter just to be super fancy ;)
110g (1/2 cup) softened butter
100g (1/2 cup) caster sugar
100g (1/2 cup) self raising flour
1 tbsp cocoa powder
1 tsp baking powder
Box of Ferrero Rocher
§ Preheat the oven to 190c
§ Cream together butter and sugar
§ Sift in flour, cocoa and baking powder
§ Add the eggs one at a time and fold together. Try to keep as much air in the mixture as possible
§ Prepare a muffin tin with cupcake cases and spoon the mixture in so that each case has roughly the same amount.
§ Bake for 15–17 mins
§ Remove cakes from the muffin tin straight away and place on a cooling rack.
§ Once cool, spoon out the centre of the cake and place ½ a Ferrero Rocher inside each cake. Replace the top with the cake you spooned out
200g (3/4 cup) unsalted butter
400g (2 cups + 3/4 cup) icing sugar/ confectioners sugar
300g (1 cup) Nutella
2 tbsp heavy cream
§ Beat the butter until soft
§ Add icing sugar slowly on a medium speed until fully incorporated
§ Add Nutella and cream until combined
Pipe the buttercream onto your cupcakes and enjoy with a cup of tea!