These are seriously one of the best chocolate cupcakes I have ever eaten – delicious, moist cake topped with a rich yet not-too-sweet Nutella-based frosting and, of course, a Ferrero Rocher chocolate.Too often, I find chocolate cake can really lack that rich, chocolate-y flavour and is easily over-shadowed by whichever frosting it is paired with, but this chocolate cake stands out without being over-powering. If you’ve ever doubted whether or not from-scratch cake was worth it, this is the cake to change your mind!This frosting is definitely the star of the show, I simply added enough icing sugar to some Nutella to reach the consistency of frosting. Oh, and I added a pinch of good quality sea salt because I can’t make a chocolate recipe anymore without adding it.Cool the cupcakes on a cooling rack as you prepare the frosting.Add icing sugar and cream as desired to reach your preferred consistency for the frosting. Cream if you want a softer frosting, icing sugar if you want a stiffer frosting.Wait until the cupcakes are cooled fully before frosting and topping with a Ferrero Rocher chocolate.
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