This recipe is one I have already posted on this site.
I’M A CHEATER
I’m reposting it because I have a few little additives I think are going to make it really special for everyone. Make sure you look at the bottom where I tell you the adjustments.
this recipe makes 18 cupcakes.
3/4 cup butter, softened
generous 1/2 cup light brown sugar
2 extra large eggs
2 tbsp chocolate hazelnut spread (Nutella…and the 2 tbsp could be heaping)
1 1/3 cups self rising flour
generous 1/2 cup roughly ground, blanched hazelnuts
For the topping its just more Nutella and some whole hazelnuts (blanched)
Preheat oven to 350 degrees F, put 18 paper liners into shallow muffin pans.
Put the butter and brown sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then stir in the chocolate hazelnut spread. Sift in the flour and using a metal spoon, fold into batter with the ground hazelnuts.
–I’m constantly afraid of over beating, don’t be, the more you beat it the lighter and fluffier they will come out and the better they’ll be–
spoon the batter into the paper liners. Bake in the oven for 20-25 minutes (I left mine in for 19 and they were cooked perfectly so don’t be afraid to open it up and check) When you pull them out let them cool quite a bit before you top them with morrreee Nutella and the whole hazelnuts.
The recipe calls for 2 extra large eggs…but the cupcakes were kind of dry the first time I made them, so I’d recommend using 3 large eggs instead of the extra large, also, go ahead and use a whole cup of butter.
Now, he’s the special part.
Take a big box of Ferrero Rocher candy. Now, when you put the cupcakes in the liners, set the candy on top of each cupcake. Push it in a little just to be sure, and hopefully when the cupcake finishes baking there will be a Fererro Rocher candy stuck inside.
Welp! There you have it. The first in my series of 52 Fabulous Cupcakes for All. Stay tuned for another exciting episode. This next one may involve fancy decorations!