Egg-less Ferrero Rocher Cupcakes with Buttercream and Nutella Frosting

I am sure the title must have caught your attention. Who wouldnt be tempted at the sight of the words Ferrero and nutella!

Chocolate and hazelnut confectionary. Two of my all-time favourite things in the world of all sweet encompassed together to make a heavenly delicacy- FERRERO ROCHER candies. I can’t seem to get enough of it. It’s my guilty pleasure for all occasions, moods, seasons, and more. So is other sweet dishes made of it like cute, delicious and easy to bake Ferrero rocher cupcakes. That’s what motivated me to write this blog.

What better way to beat the weekday blues or start your weekend other than baking a mouth- watering moist, egg-less buttercream frosting Rocher cupcakes. The best part about these cupcakes is that they are extremely moist, soft and smooth even when they are eggless. Also, this recipe is perfect for nutella lovers too.

Before the making

Freezing the Ferrero Rocher’s is very important and they will be added inside the cupcakes. Leave them in the freezer for a good few hours and take them out and unwrap them only when you are ready to place them in the cupcake batter and top with more batter. But don’t fill the batter all-the-way or else it will overflow.

Prep time- 20 minutes Cook time- 20 minutes Passive time- 20 minutes

Ingredients

For cupcakes § 1/2 cup lukewarm water § 30 grams of cocoa unsweetened powder § 90 grams of all-purpose flour § 80 grams of sugar § 2 grams baking powder § 1/2 tablespoon of salt § 50 grams of sunflower oil § 1/2 tablespoon of vanilla extract § 1 tablespoon of white vinegar § 6 Ferrero Rocher chocolates (frozen from before)

For the buttercream § 150 grams of unsalted butter (melt it a bit) § 55 grams of nutella § 130 grams of icing sugar (sifted) § 10 grams of unsweetened cocoa powder (sifted) § 6 Ferrero Rocher chocolates

Making of the cupcakes 1. Pre-heat the oven to 170 degrees Celsius. Line a 6-cavity cupcake mould with cupcake liners. 2. Dissolve the cocoa powder in the lukewarm water and whisk until it’s smooth and free of lumps.

3. In a large bowl whisk together- flour, sugar, baking soda and salt. Make a hole in the centre of these dry ingredients & pour oil and the cocoa-water mixture in the hole. Whisk yet again until it’s smooth and glazy. Add the vinegar and whisk to combine the ingredients. 4. Put a little bit of the batter in each of the prepared cupcake liners.

Place the Ferrero Rocher in each and scoop the batter to cover the chocolate but making sure that the liners are not more than three-fourth full or else they will overflow. 5. Bake in oven for 18 to 20 minutes. You can test if it’s ready or not by inserting a toothpick in the cupcakes and see if it comes out clean. 6. Once baked, place the cupcakes on a wire rack to cool completely. 7. In a large bowl, place the unsalted butter, Nutella, icing sugar and cocoa powder and whisk together until they are combined and the buttercream is ready.

Presentation Frost the cooled cupcakes with buttercream and top with a Ferrero Rocher Chocolate. Add extra coco powder on top too to make the cupcakes extra chocolaty.

After the making

You can present and decorate the cupcakes in many different ways. You can use different flavoured icing, toppings like choco chips, sprinklers, crushed rocers etc.

So here's one of my favourite dessert of all time. Hope you guys liked it and do leave a comment if you try making these cute cupcakes at home.

�Sx��v[