Chocolate cake filled with Nutella and a roasted hazelnut, topped with Nutella swiss meringue buttercream and chopped hazelnuts, drizzled with dark chocolate and finished off with half a Ferrero Rocher.
This week Ferrero Rocher won the polls and I couldn't be happier. These were really fun to make and they tasted really, really good! If you like Nutella and chocolate cake you can't go wrong with these cupcakes...
Devil's Food Cake (from Australian Women's Weekly Classic Cakes)
Makes 20 cupcakes
180g butter, softened
385g caster sugar
225g self-raising flour
75g plain flour
1/2 tsp bicarb soda
70g cocoa powder
3 tsp instant coffee granules
- Preheat oven to 180 degrees celsius. Line 2 12-hole muffin trays with cupcake liners.
- Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
- Fold in sifted flours, soda and cocoa powder with combined coffee, water and milk, in two batches.
- Pour mixture into cupcake liners and bake for 15 minutes.
Nutella Swiss Meringue Buttercream
Follow the directions for Almond Swiss Meringue Buttercream but up the amount of Vanilla to 1 tablespoon and also add 5 tablespoons of Nutella.
Decorations and Filling
Handful of chopped hazelnuts
Nutella for filling
200g dark chocolate, melted
10 Ferrero Rochers, halved
Assembling the cupcakes
Once the cupcakes have cooled, cut out a portion of each cupcake and insert Nutella and a roasted hazelnut. Replace the portion of cupcake and then top with a swirl of Nutella swiss meringue buttercream and chopped hazelnuts. Then drizzle some melted dark chocolate over the top, and finally top with half of a Ferrero Rocher.
Me - 9/10, really, really good - my only slight issue was that the cake was a tiny teensy bit dry.
Mat - 9.5/10, they really tasted like Ferrero Rocher - yummo!