Ferrero Rocher/Nutella Cupcakes

The thing I love about cupcakes is that there are so many ways to make them. You can choose from an endless number of flavors, fillings, toppings, and decorations! I feel like the filling tends to give a cupcake its WOW factor...especially when it complements the cake and the frosting. This is one of those cupcakes that has an intensely rich combination of flavors. And let me tell you - the filling is to die for. The Nutella ganache is so good...I ended up eating spoonfuls of it on its own (and probably gained thousands of calories in the process unfortunately). Another reason why this cupcake is amazing is because it has half of a Ferrero Rocher inside along with the ganache. I mean, who doesn't like Ferrero Rocher?! And when you thought it couldn't get any better, this baby is topped with a creamy and delicious Nutella buttercream frosting and another half of a Ferrero Rocher drizzled with some more Nutella ganache. Are you drooling yet???  Note: To make it look a little fancy, I also added some edible gold dust powder!

To make this cupcake, you can use the fool-proof/best ever chocolate cake recipe that I've posted on my blog previously. Here's the link to the cake recipe: Beatty's Chocolate Cake Recipe. For this particular batch of cupcakes, I used another chocolate cake recipe which I wasn't as fond of. Will definitely go back to using my original.

The recipe for the Nutella Buttercream Frosting is as follows:
Ingredients:

• 2 sticks unsalted butter, softened and cut into cubes
• 4 cups icing sugar
• 1 tbsp heavy whipping cream
• 2 tsp vanilla flavoring
• 1/2 cup Nutella
• pinch of salt

In the bowl of an electric mixer with a paddle attachment OR using a hand mixer, whip butter on medium speed for 5 minutes until pale and creamy. 

Add the remaining ingredients and mix on low for 1 minute then on medium speed for 5 minutes until light, creamy, and fluffy.

Will keep at room temperature for up to 3 days. 

Tip: To make the frosting more smooth, make sure to sift the icing sugar!

For the Nutella Ganache, the recipe is as follows:

Ingredients:

• 1/2 cup heavy whipping cream
• 2 oz semi-sweet chocolate (two 1 oz squares)
• 4 tbsp Nutella
• 2 tbsp butter

Using medium heat, bring whipping cream to a boil in a small saucepan over the stove. When the cream starts to boil, remove from heat and add the semi-sweet chocolate squares. Start whisking the mixture immediately until smooth. Do not overmix! Then, add the butter and continue whisking until butter is incorporated. Allow the ganache to cool before using it as a filling - refrigerate for a thicker consistency. 

HOW TO PUT IT ALL TOGETHER AND MAKE THE FINAL VERSION OF THE CUPCAKE:

To create the final product, when chocolate cupcakes have been baked and cooled, use a knife to cut out a small round from the center (about 1 inch wide and 3/4 inches deep). Fill the hole in the cupcake with about 1 tbsp of ganache (or however much you desire). Then cut a Ferrero Rocher chocolate in half. Place one half inside the center of the cupcake. Frost the top of the cupcake with the Nutella buttercream frosting using a piping bag and your desired decorating tip. Finally, stick the other half of the Ferrero Rocher on top and drizzle it all with some more ganache.