Chocolate Obsession Cupcakes |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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For chocoholics! Ingredients:
1 cup flour |
1/4 cup cocoa powder |
1/4 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
8 tablespoons unsalted butter, room temperature |
3/4 cup sugar |
1 egg |
1 egg yolk |
1/2 teaspoon vanilla extract |
1/2 cup buttermilk |
2 ounces bittersweet chocolate, melted and cooled |
12 ferrero rocher candies, unwrapped |
1 cup unsalted butter, softened, cut into cubes |
4 cups powdered sugar |
1 tablespoon heavy cream |
2 teaspoons vanilla extract |
1/2 cup nutella |
1 pinch salt |
Directions:
1. For the cupcakes.
2. Preheat oven to 350 degrees Fahrenheit.
3. Place cupcake liners into cupcake pan.
4. Beat together flour, cocoa powder, baking soda, baking powder, and salt, set aside.
5. Beat butter until soft and creamy.
6. Add the sugar and beat for two minutes, until it is blended into the butter. Add the egg, beat for one minute then add the yolk, beating for another minute.
7. Beat in the vanilla.
8. Add half the dry ingredients and mix well.
9. Add the buttermilk and mix well.
10. Add the remaining dry ingredients and mix again.
11. Fold in the melted chocolate with a rubber spatula.
12. Divide the batter into the prepared cupcake liner.
13. Press one Ferrero Rocher into the center of each cupcake.
14. Bake for 22 - 25 minutes, or until a tester inserted in the centers comes out clean.
15. Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before removing from the pan.
16. Cool to room temperature before frosting.
17. For the buttercream.
18. Beat butter for 5 minutes on medium speed. Butter will become very pale and creamy.
19. Add remaining ingredients and mix on low speed for 1 minute and then on medium speed for 5 minutes.
20. Frosting should be very light, creamy, and fluffy and ready to frost cupcakes.
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