Ferrero Rocher Cupcakes 

Ferrero Rocher Cupcakes
Ingredients:
Makes 12 cupcakes
Chocolate Cupcakes:
185 g - all-purpose flour
50 g - unsweetened cocoa powder
6 g - baking powder
pinch of salt
113 g - unsalted butter, at room temperature
200 g - sugar
2 - eggs
120 ml - milk
120 ml - hot water
Filling:
100 g - Nutella
12 hazelnuts
Nutella Frosting:
230 g - unsalted butter, at room temperature
230 g - powdered sugar
200 g - Nutella, room temperature
1). Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners.
2) Whisk the flour, cocoa powder, baking powder and salt together in a large bowl until thoroughly combined. Set aside.
3) In a large bowl mix butter with sugar until light and fluffy, 2-3 minutes. Incorporate eggs one at a time and add vanilla extract. Gradually add flour mixture while alternating with milk. Add hot water and stir until the mixture is evenly combined.
4) Pour or spoon the batter into the liners, about 2/3 full each. Bake for about 20-25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.
5) Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
6) Make a hole in the center of cupcakes using a knife or a piping tip. Fill the holes with Nutella and place one toasted Hazelnut in every cupcake’s.
7) Prepare the frosting. In a large bowl, beat butter at medium speed until pale and fluffy, about 2-3 minutes. Add powdered sugar in 2 additions and beat until smooth. Add Nutella and beat until completely creamy and smooth.
8)Transfer frosting to a piping bag with the desired tip and pipe onto completely cooled cupcakes.
9) Serve and enjoy.
Bon appetite!!!