Rocher Nutella Cupcakes

Ingredients for 1 servings:

• 170 ml water
• 60 g baking cocoa
• 190 g flour
• 200 g sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 80 g starch flour
• 170 g butter
• 2 eggs
• 12 pralines (Ferrero Rocher)
• 225 g butter
• 100g Nutella
• 300 g powdered sugar
• 12 chocolates

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 58 minutes

makes 12 cupcakes

Heat the water in a saucepan and dissolve the cocoa powder in it. Now mix together the flour, sugar, cornstarch, baking soda, baking powder and a pinch of salt. Add the softened butter to the dry ingredients and mix until you have a crumbly dough. Add about half of the cooled cocoa mixture to the dough and stir in. Add the eggs to the other half, mix and then fold everything into the batter. Spoon a spoonful of batter into each cupcake case, press in a Ferrero Rocher and cover with another spoonful of batter. Bake at 180°C for 15-18 minutes. For the frosting, mix the butter with the Nutella. Gradually add the icing sugar. Fill into a piping bag and pipe onto the cooled cupcakes. To decorate, press a Rocher into the frosting.