Ingredients
Scale
For the cupcakes:
1 cup flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 cup milk
1/4 cup oil
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons milk
24 Ferrero Rocher chocolate candies, unwrapped
1/2 cup chocolate chips, melted
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin tin(s) with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder. Mix to combine.
- Add in the vanilla, eggs, milk and oil. Mix on low speed until combined. Scrape down the sides often and then bump up the speed to medium and mix for about one more minute.
- Divide the batter between the cupcake liners until about 1/2 – 2/3 full.
- Bake in the preheated oven for 14-16 minutes or until the center is set. Allow to cool completely before decorating.
- For the frosting – in the bowl of a stand mixer, combine the cocoa powder, salt, softened butter and about half of the powdered sugar. Mix on low until combined.
- Scrape the sides and add the remaining powdered sugar, milk and vanilla. Mix on low until combined.
- Bump up the speed to medium and whip until frosting is smooth and fluffy, scraping the sides often.
- Transfer the frosting to a piping bag fitted with a large star tip. Set aside until ready to assemble.
- In a small microwavable bowl, melt the chocolate. Transfer to a piping bag and allow to cool slightly.
- To assemble – pipe a large mound of frosting on top of each cupcake.
- Drizzle with the melted chocolate.
- Top with a Ferrero Rocher chocolate candy.
Notes
- Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 14-16 minutes
- Category: Sweet Treats