Ferrero Rocher Cupcakes

** Ferrero Rocher Cupcakes ** 1. 3/4 cup hazelnuts 2. 1 cup sugar 3. 1 1/2 cup flour 4. 1/3 cup cocoa powder 5. 1 tsp baking powder 6. 3/4 tsp baking soda 7. 1 1/2 tsp salt 8. 2 large eggs 9. 1 cup milk 10. 1/4 cup vegetable oil 11. 1/2 cup boiling water

** FOR THE FILLING & TOPPING ** 1. 8 oz chocolate chips 2. 2 Tbsp coconut oil 3. 12 hazelnuts 4. 8 Tbsp Nutella 5. 1 cup Rice Crispies 6. 1/2 lb cream cheese 7. 1/2 lb unsalted butter 8. 8 oz confectioner's sugar

** Cooking Directions **

1. Preheat oven to 375. Grease and line a 12-piece muffin tin.

2. Pulse hazelnuts in a food processor to a coarse meal. Whisk them together with sugar, flour, cocoa powder, baking powder, baking soda, and salt. Beat in each egg, then the milk and vegetable oil. Finally, with the beater on high, slowly beat in the boiling water.

3. Scoop batter into muffin tin. Bake for about 12 minutes or until a toothpick inserted comes out clean. Let cool fully.

4. While cakes are baking, combine chocolate and coconut oil and melt over a double boiler. Set aside at room temperature and let cool fully.

5. When cakes are cool, scoop out a bit of the center, press in a hazelnut and full with about 1/2 tablespoon of Nutella.

6. Beat together cream cheese, butter, and confectioner's sugar until fully blended, about five minutes. Using a rubber scraper, fold in Rice Crispies until fully combined.

7. Frost cupcakes. Then, place them in the freezer for about 15 minutes, until frosting is firm.

8. Remove cupcakes from freezer and dip into chocolate dip. Place on parchment paper to set chocolate. Serve at room temperature!

Recipe found here

bon appetit