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Chocolate cupcakesPreheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars.
Pop butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth.
Add wet mixture to the dry mixture, along with the buttermilk and gently fold until just combined. Spoon the mixture into the prepared patty cases and pop into the oven.
Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
Nutella buttercreamIn a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk or two to help loosen up the mixture. Add the rest of the icing sugar and the Nutella and continue to beat. Add a tablespoon of milk as needed.
Finally, sift in the cocoa powder and beat until smooth. The icing should be nice and creamy but thick enough to hold its shape.
To assemble the cupcakes, carefully cut a small hole in the top of each one, reserving the lid. Fill with a teaspoon of Nutella and pop the lid back on top. Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with a Ferrero Rocher.