One of my holiday indulgences is buying a box of Ferrero Rocher chocolates and slowly savouring them, like Charlie in Charlie and the Chocolate Factory, knowing that once that box is empty, it will be another year until I indulge again.
This year, I decided to bring the Ferrero Rocher decadence to a new level by creating a Ferrero Rocher-inspired cupcake!
These are seriously one of the best chocolate cupcakes I have ever eaten – delicious, moist cake topped with a rich yet not-too-sweet Nutella-based frosting and, of course, a Ferrero Rocher chocolate.
Too often, I find chocolate cake can really lack that rich, chocolate-y flavour and is easily over-shadowed by whichever frosting it is paired with, but this chocolate cake stands out without being over-powering. If you’ve ever doubted whether or not from-scratch cake was worth it, this is the cake to change your mind!
Ever since making our Red Velvet cupcakes with buttermilk, it is a standard chocolate cake ingredient for me. I still go back and forth whether I prefer cocoa powder or melted chocolate in chocolate cake batter, but the cocoa powder is definitely a bit easier, especially if you’re baking with kids.
This frosting is definitely the star of the show, I simply added enough icing sugar to some Nutella to reach the consistency of frosting. Oh, and I added a pinch of good quality sea salt because I can’t make a chocolate recipe anymore without adding it.
CHOCOLATE + SALT = THE STUFF DREAMS ARE MADE OF
You could additionally mix some hazelnuts into the batter, or garnish the cupcake with some after frosting… but I’m not a fan of nuts in soft baked goods (there’s no more surefire way to ruin a brownie for me) and I didn’t really like the look of the hazelnuts when I tried sprinkling them over the frosting. To each their own!
(PS – I might lose some foodie points for this, but I keep this powdered buttermilk in my fridge for occasions when I want to make a recipe that calls for buttermilk and it’s the only ingredient I’m missing.)