The best part about coming home for the holidays is without a doubt that I don't have to cook, rarely have to clean and my parents pay for groceries. While I should be studying for my exams, I couldn't help but take advantage of this and bake some delicious cupcakes that are both festive and expensive.
When I first came across these cupcakes on the internet I couldn't get over how cute the gold wrappers looked on the cupcakes with the Ferrero Rocher on top. And while I couldn't find on specific recipe that was practical and fit my vision I took inspiration from here and here to achieve it.
Dark Chocolate Cupcakes (makes approx. 12)
1 cup sugar
7/8 cup flour
3/8 cup dutch processed cocoa
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk (I substituted 1/2 2% milk with a teaspoon of cream of tartar rather than buy a whole carton of buttermilk)
1/4 cup vegetable oil
2 ounces bittersweet chocolate
1/3 cup boiling water
In large bowl mix together sugar, flour, cocoa, baking soda, powder, and salt and combined. (Sift if any ingredients have gotten lumpy)
Melt chocolate in the microwave, taking it out every 30 seconds and stirring.
Keeping the mixer on low add egg, milk, oil and chocolate. Add each individually, until fully incorporated, scraping down the sides between each additions.
Add boiling water and stir by hand until fully incorporated.
Fill muffin tins 3/4 full and bake for about 20 minutes at 350 degrees.
Remove from tins and cool on a drying rack.
Nutella Buttercream Frosting (enough to pipe swirls on 12 cupcakes)
1/2 a 375g container of Nutella (or half 13 ounces)
1/2 cup unsalted butter
1/2 bag of icing sugar (or about 2 cups)
1/2 teaspoon vanilla
whipping (heavy) cream as needed
Ferrero Rochers for toppers
Mix butter and Nutella together until combined.
Add icing a cup at a time. The texture of the icing will be like sand after this.
Add vanilla. Add whipping cream one teaspoon at a time until the desired consistency is reached.
Pipe and top with chocolates.