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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

2 eggs

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

Nutella Buttercream;

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!

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Bake the world a better place! We publish new recipes every day and love to see what our followers create. Find more from us @crumbs_and_vanilla. Happy Baking!

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