CHOCOLATE CUPCAKES NUTELLA STUFFED

INGREDIENTS
Cakes

Filling

Frosting

INSTRUCTIONS

Chocolate cupcakes

Preheat the oven to 160C (320 F). Líne a 12 hole muffín tín wíth patty cases. ín a large míxíng bowl, síft the flour, cocoa powder, bakíng soda, bakíng powder and then add the sugars.
Pop butter ínto the mícrowave for a short burst, 10 seconds or so at a tíme, untíl ít ís just melted. Gíve ít a stír wíth a fork to elímínate any lumps. ín a separate míxíng bowl, add the eggs, vanílla and butter and whísk together untíl smooth.
Add wet míxture to the dry míxture, along wíth the buttermílk and gently fold untíl just combíned. Spoon the míxture ínto the prepared patty cases and pop ínto the oven.
Bake for 18-20 mínutes or untíl just cooked through. Set cakes out onto a wíre rack and leave to cool completely.
Nutella buttercream
ín a large míxíng bowl, beat the butter untíl creamy and smooth and then síft ín half the ícíng sugar. Add a tablespoon of mílk or two to help loosen up the míxture. Add the rest of the ícíng sugar and the Nutella and contínue to beat. Add a tablespoon of mílk as needed.
Fínally, síft ín the cocoa powder and beat untíl smooth. The ícíng should be níce and creamy but thíck enough to hold íts shape.
To assemble the cupcakes, carefully cut a small hole ín the top of each one, reservíng the líd. Fíll wíth a teaspoon of Nutella and pop the líd back on top. Use a pípíng bag and large round típ to pípe the frostíng on each cupcake. Top wíth a Ferrero Rocher.

HPK