Recipe: Foolproof Nutella and Ferrero Rocher Cupcakes

In a moment of pure gluttony, I decided to combine my two favourite things: Nutella and cake. This is literally something I have thrown together using very simple baking skills taught by my late grandmother. The recipe is foolproof meaning that any skilled baker can have a whack at it and get a very good result!

The ingredients are to make 12 cupcakes:

• 4 free range medium eggs 
• 7 ounces of self-raising flour
• 1 ounce of good quality cocoa
• 8 ounces of caster sugar
• 8 ounces of butter (softened) 
• 1 tablespoon of vanilla extract

For the Nutella butter cream:

• Half or three-quarters of a 400g tub of Nutella
• 5 ounces of softened butter
• 10 ounces of icing sugar
• A splash of milk
• Ferrero Rocher

You also will need: 

• 12 cute cupcake cases
• Spotify (for motivational music)

1. Firstly, pre-heat the oven to 180 degrees and put your cupcake cases into a cake tray
2. Next, cream the sugar and butter together until creamy. I'm incredibly lazy and have a Kenwood mixer that does all the work for me. 
3. Now add your 4 eggs one by one to the mixture whilst still mixing. Eggs usually are better at room temperature. 
4. Whilst the mixture is still quite liquidy, add the vanilla extract into the bowl. I use quite a lot as I am mad on anything vanilla. 
5. Following that, sieve the self-raising flour and cocoa into the mixture until the batter becomes quite thick. 
6. Make sure every ounce of the batter is included in the mixture - the least lumpy the better. 
7. Whack the mixture in the oven and leave for around 20-25 minutes. Sometimes it needs a little longer, but only around 5 or 10 minutes. A great way to check for rawness is to prick the cake and check to see whether any of the batter is still raw inside the cake. 

Whilst the cakes are cooling, grab the ingredients to make the best part - Nutella buttercream

1. Beat the butter in a bowl until it is fairly smooth and then add half of the sieved icing sugar (don't add it quickly as your whole kitchen will end up lathered in icing sugar!)
2. Keep adding the icing sugar until the mixture is smooth. Add milk if necessary to loosen the mixture. 
3. Depending on how Nutella-y you want your icing sugar, add the Nutella in small quantities to your mixture while repeatedly mixing. I used around three quarters of a tub and this was enough. 
4. Chill the icing mixture in the fridge for around 20 minutes. Once the cakes are completely cooled, you can use a piping back to add the icing or simply use a knife. 
5. Add a Ferrero Rocher on top if you want to be jazzy. 

Hoorah you've finished! These little beauties are worth the wait. I enjoy eating my Nutella Cupcakes in triplets with a good cuppa.