INGREDIENTS: 1 13 oz. jar Nutella
15 Ferrero Rocher candies
Chocolate Syrup Cupcakes:
1 stick (1/2 cup) unsalted butter
1 cup sugar
4 large eggs
11 fluid ounces Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
Fill each cupcake with 1 tablespoon of Nutella. Repeat until the Nutella has been evenly divided amongst the cupcakes. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put.
Store at room temperature in an airtight container.
Makes 15 cupcakes.
2. Line muffin pans with 15 paper liners. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cupcakes will be tough. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let the cupcakes cool thoroughly in the pan.Read full preparation method