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- 100 g, or 1/2 cup of natural unsweetened cocoa powder
- 118 ml, 1/2 cup of boiling water
- 57 g, or 2 ounces of your favorite milk chocolate. Chop it beforehand
- 132 g, or 1 and 1/3 cups of cake flour
- 118 ml, or 1/2 cup of buttermilk
- 100 g, or 1/2 cup of sugar
- 4.3 g, or 1 teaspoon of baking soda
- 2.1 g, or 1/2 teaspoon of salt
- 133 g, or 2/3 cup of packed brown sugar
- 118 ml, or 1/2 cup of canola oil
- 2eggs
- 5 ml or 1 teaspoon of vanilla
- 90 g, or 1/2 cup of Nutella (actually, any chocolate or hazelnut spread will do)
- 240 ml, or 1 cup of well whipped cream
- 5 egg whites
- 290, or 1 and 1/2 cups of sugar
- 345 g, or 1 and 1/2 cups of butter, slightly softened
- 10 ml, or 2 teaspoons of vanilla
- 1 g, or 1/4 teaspoon of salt
- 120 g, or 2/3 cup of Nutella chocolate spread
- Put rack in the center of your oven.
- Preheat it up to 350°F.
- Prepare some cupcake tins with paper liners inside it.
- Take a medium bowl and combine milk chocolate and cocoa powder.
- Add boiling water over and whisk it until the mixture becomes smooth.
- Add buttermilk and then whisk the mixture.
- Take another bowl and whisk flour, salt and baking soda in it.
- Using a mixer, beat both kinds of sugar, egg, oil and vanilla until it becomes well blended.
- Add cocoa mixtures and flour; beat until it blended. Divide batter between your pans.
- Bake cakes for 15-20 minutes until tester inserted into the center has got some crumbs attached.
- Cool in pans on the racks for about 5 minutes.
- Let it cool before you fill them with Nutella cream.
- Beat with a mixer your cold whipping cream until it forms stiff peaks.
- Put Nutella in a bowl, and stir (or fold ) 1/4 cup of whipping cream into Nutella cream.
- Carefully fold Nutella mixture into the rest of whipped cream mixture, so that you have it light and somewhat fluffy.
- Use a spoon to place the cream into a piping bag and add to your cupcake a filling.
- Put some water to a rolling boil on the top of the stove in a spacious saucepan so that the bowl of your stand mixer is placed on top of your saucepan without dissolving into the boiling water.
- Whisk whites of 2 eggs and sugar with your mixer. Put over rolling water and whisk thoroughly until the sugar is completely dissolved and there are no grains of sugar felt between your fingers.
- Having dissolving the sugar, immediately put the bowl to stand mixer and whisk (medium high speed) until the eggs make stiff peaks.
- Till the mixture in the bowl has been cooled to room temperature.
- Switch to the paddle attachment mode and add 2 pieces of butter at a time.
- Keep on beating your mixture until it starts forming a silky frosting. If the mixture is quite runny or curdles, don't panic – go on beating. This process can take up to 15 minutes at the most.
- Add salt and vanilla and beat a little to combine the ingredients.
- Remove your bowl, and with the help of a large spatula fold the Nutella into the frosting and swirl the Nutella into your butter cream.
- Put the frosting into a large piping bag with the help of spoon. Frost and garnish if you wish. Ferrero Rocher candy will suit just perfectly.
