Chocolate Obsession Cupcakes
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
Cupcake Ingredients
- 236.59 ml flour
- 59.14 ml cocoa powder
- 1.23 ml baking soda
- 1.23 ml baking powder
- 1.23 ml salt
- 118.32 ml unsalted butter, room temperature
- 177.44 ml sugar
- 1 egg
- 1 egg yolk
- 2.46 ml vanilla extract
- 118.29 ml buttermilk
- 56.69 g bittersweet chocolate, melted and cooled
- 12 ferrero rocher candies, unwrapped
-
Buttercream Ingredients
- 236.59 ml unsalted butter, softened, cut into cubes
- 946.36 ml powdered sugar
- 14.79 ml heavy cream
- 9.85 ml vanilla extract
- 118.29 ml nutella
- 0.25 ml salt
directions
- For the cupcakes.
- Preheat oven to 350 degrees Fahrenheit.
- Place cupcake liners into cupcake pan.
- Beat together flour, cocoa powder, baking soda, baking powder, and salt, set aside.
- Beat butter until soft and creamy.
- Add the sugar and beat for two minutes, until it is blended into the butter. Add the egg, beat for one minute then add the yolk, beating for another minute.
- Beat in the vanilla.
- Add half the dry ingredients and mix well.
- Add the buttermilk and mix well.
- Add the remaining dry ingredients and mix again.
- Fold in the melted chocolate with a rubber spatula.
- Divide the batter into the prepared cupcake liner.
- Press one Ferrero Rocher into the center of each cupcake.
- Bake for 22 - 25 minutes, or until a tester inserted in the centers comes out clean.
- Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before removing from the pan.
- Cool to room temperature before frosting.
- For the buttercream.
- Beat butter for 5 minutes on medium speed. Butter will become very pale and creamy.
- Add remaining ingredients and mix on low speed for 1 minute and then on medium speed for 5 minutes.
- Frosting should be very light, creamy, and fluffy and ready to frost cupcakes.
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RECIPE SUBMITTED BY
Air Force Mama
United States