Ferrero Rocher Cupcakes!

Ingredients

Cupcakes

• 150 g Unsalted Butter/Stork
• 150 g Light Brown Sugar
• 3 Medium Eggs
• 125 g Self Raising Flour
• 25 g Cocoa Powder
• 12 Ferrero Rocher

Nutella Buttercream

• 150 g Unsalted Butter (not stork)
• 300 g Icing Sugar
• 150 g Nutella

Decoration

• 12 Ferrero Rocher
• Chopped Hazelnuts

Instructions

1. Preheat your oven to 180C/160C Fan, and prep your Cupcake cases. I used Iced Jems Baking Cups so just put them on a flat tray. 
2. Beat together your Butter and Sugar until light and fluffy, and then add in the Flour, Cocoa Powder, and Eggs. 
3. Beat again till smooth, then split evenly between the cases. I use an ice cream/cookie scoop to get them all equal.
4. Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly. 
5. Bake in the oven for 17-20 minutes, or until baked. Cool Completely. 
6. Beat the Unsalted Butter (best at room temp), for a couple of minute until smooth. 
7. Add in the Nutella and beat again briefly. 
8. Add in half of the Icing Sugar and beat, and then the other half and beat. 
9. If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable. 
10. I used a large round tip, and piped my Nutella Buttercream on, and then sprinkled on some hazelnuts, and popper another Ferrero Rocher on! 

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