Once the cupcakes are completely cool, frost them and add another Ferrero Rocher on top. You’ll notice that I’ve added some cocoa powder to make it extra-chocolaty. Did you know that I have my own YouTube Channel too? And I’ve made a video of this recipe too! And if you’re in the mood for some decadent Triple Chocolate Brownies, then head to The Quint where I’ve shared a recipe for awesome brownies!
Two years ago, I shared a Vegan Chocolate Cake recipe on the blog, and it is, by far, not just a favourite with all my readers, but my ‘go to’ recipe too. No eggs, no butter, but the cake is so moist and stays that way even after being refrigerated… perhaps even tastes better by the following day. For those of you who have tasted Goriawala’s Eggless Chocolate Cake in Mumbai, the recipe will totally remind you of it.
It’s no wonder then that I’ve used it to make these Ferrero Rocher Cupcakes too! Of course, with Ferrero Rochers and Nutella Buttercream, this recipe is no longer a vegan one, but remains vegetarian and eggless. It’s perfect for Nutella-lovers because there’s Nutella in the Ferrero Rochers that are tucked into the cupcakes and on top of the buttercream, and of course, it’s a Nutella Buttercream!
I cannot insist enough on the importance of freezing the Ferrero Rocher’s that will be inside the cupcakes… leave them in the freezer for a good few hours and take them out and unwrap them only when you are ready to place them in the cupcake batter and top with more batter. But don’t fill the batter all-the-way or else it will overflow.