Nutella Filled Cupcakes with Chocolate Hazelnut Frosting

One of my loves during the Holidays is a Ferrero Rocher. There is just something about the crispy outer shell, rich hazelnut chocolate filling and hazelnut surprise that reminds me of Christmas. So when my in-laws asked me to bring dessert to Christmas dinner, I knew I wanted to bring a hazelnut chocolate cupcake. But, not just any hazelnut chocolate cupcake, one filled with Nutella and topped with a rich, delicious frosting. 

And the perfect pairing to that? Yellow Cake. 

On Christmas morning after my husband and I opened gifts, I quickly went into the kitchen to start. I wanted to be quick so I used a box cake mix for the base, adjusted for high altitude of course. The real star is the filling and frosting anyway. 

Early on I had visions of topping the cupcake with a Ferrero Rocher, but the frosting wasn't stable enough to hold it. I was disappointed for about 2 seconds after I tried it. Wow! Adapting the Best Frosting I've Ever Ate created a light, creamy and complex flavored Chocolate Hazelnut Frosting. Filling the cupcake with Nutella gave it that added burst of chocolate hazelnut goodness. Yum!


Yellow Cake Cupcakes

preheat oven to 350 degrees

1 box of Duncan Hines Classic Yellow cake mix 

1/3 cup of flour

3 eggs

1 cup of water

1/4 cup of vegetable oil

1. Add mix and flour to mixing bowl. Beat on low speed for 10 seconds.
2. Add remaining ingredients. Mix on low speed for 30 seconds.
3. Increase to medium speed for 1-2 minutes.

Fill liners to about half. Bake for about 15 minutes or until they spring back to the touch. Set aside to cool. Makes 24 cupcakes. 

Core cupcakes and add a generous scoop of Nutella. 

Chocolate Hazelnut Frosting  
• adapted from Best Vanilla Frosting I've Ever Had 
• 
  
• 5 tbsp flour
• 1 cup whipping cream
• 1 tbsp vanilla bean paste
• 1 cup butter (2 sticks)
• 1 cup caster sugar
• 1/4 cup of Nutella
• salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil. 
2. Remove from heat and let it cool to room temperature. Stir in vanillas. This mixture must be completely cooled in order for the frosting to work. 
3. Cream the butter, Nutella, and sugar together until light and fluffy. Then add the cooled cream mixture and beat until it all combines and resembles whipped cream.
4. Add salt to taste.

Pipe onto cupcakes. Add sprinkles if desired. Enjoy!