Description
Decadent cupcakes featuring rich chocolate flavors complemented by a nutty crunch from hazelnuts and Ferrero Rocher chocolates.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ cup hazelnuts, chopped
- 12 Ferrero Rocher chocolates, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until evenly mixed.
- Cream the softened butter until light and fluffy, then gradually add the granulated sugar until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternately add the dry mixture and the milk, starting and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
- Chop the hazelnuts and prepare the Ferrero Rocher chocolates for decoration.
- Frost the cooled cupcakes and sprinkle chopped hazelnuts on top, placing a Ferrero Rocher on each cupcake.
- Serve and enjoy!
Notes
For variations, consider using dark chocolate chips instead of Ferrero Rocher for a less sweet option and experimenting with different frostings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, chocolate, dessert, Ferrero Rocher, baking
