I decided to make these for my daughter’s birthday since she loves the combination of Nutella and peanut butter. I adultisized (yes, I made up that word) them a bit by adding a splash of Frangelico to the cupcake batter in place of a bit of the milk that the original recipe called for. Below the icing is a layer of crushed Ferrero Rocher chocolate hazelnut candy and I also mixed this in the icing, so you have a crunchy texture surprise when you take a bite.
- 1 1/2 cups cake flour
- 1/4 tsp salt
- 2 tsp baking powder
- 2 Tbsp dark chocolate cocoa powder
- 2 eggs
- 1 stick + 2 Tbsp unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup milk – If using Frangelico, decrease amount of milk by 2 tablespoons and replace with Frangelico
- 2 Tpsp Frangelico (optional)
- 1 tsp vanilla
- 3/4 cup Nutella or other chocolate hazelnut spread
Preheat the oven to 350 degrees.
- In a small bowl combine the flour, salt, baking powder and cocoa powder.
- In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
- Add the Nutella and mix until well combined.
- Mix in one egg at a time until combined.
- In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
- To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
- Place liners in cupcake pan and fill 3/4 full with batter.
- Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
- Remove to rack to cool.
- 12 Ferrero Rocher Chocolate Hazelnut Candies, unwrapped
- Place all of the hazelnut candies into a food processor and process on pulse about five times.
- Place in a bowl and set aside.
- When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.
Remove to rack to cool.
Peanut Butter Buttercream Icing
- 1 stick unsalted butter, room temperature
- 1 cup creamy peanut butter
- 2 cups confectioners sugar
- 4 Tbsp milk
- In a large bowl, using stand or an electric hand mixer, cream the butter and peanut butter until well combined.
- Slowly add confectioners sugar until well combined.
- Add the milk until well combined. The frosting should be creamy, smooth and light in color.
- Using a spatula, gently stir in the remaining crushed, hazelnut candy.
- Using a pastry bag and decorating tip (I used a closed star tip) make a circle of icing around the edge of cake.
- Next, using another pastry bag with a round tip, fill with additional Nutella and put a dollop in the center of the icing.