Name: Ferrero Rocher Stuffed Cupcakes
Ingredients: 24 Reese’s miniatures, unwrapped, divided; Devil’s food cake mix, prepared according to package instructions; 2 cups creamy peanut butter; 10 Tbsp. unsalted butter, softened to room temperature; 2 cups powdered sugar; 2 tsp. pure vanilla extract; ¼ tsp. kosher salt; 2 Tbsp. heavy cream; ¼ cup melted chocolate

Description

This recipe, “Ferrero Rocher Stuffed Cupcakes,” is a luxurious and indulgent treat that combines the rich flavors of devil’s food cake, Nutella buttercream frosting

Ingredients

Scale

24 Reese’s miniatures, unwrapped, divided
Devil’s food cake mix, prepared according to package instructions
2 cups creamy peanut butter
10 Tbsp. unsalted butter, softened to room temperature
2 cups powdered sugar
2 tsp. pure vanilla extract
¼ tsp. kosher salt
2 Tbsp. heavy cream
¼ cup melted chocolate

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Prepare Cake Mix: Prepare the devil’s food cake mix according to the package instructions.
Fill Liners and Add Ferrero Rocher: Fill each cupcake liner about one-quarter full with batter. Place a Ferrero Rocher chocolate in the center of each unbaked cupcake. Top each with more batter, so that the cupcakes are ¾ of the way full.
Bake: Bake for 25-30 minutes, or until a toothpick inserted near the edge (avoiding the Ferrero Rocher center) comes out clean.
Cool: Let the cupcakes cool completely in the muffin tin.
Make Nutella Buttercream: Meanwhile, make the Nutella buttercream frosting. In a large bowl, cream together the peanut butter and softened butter until light and fluffy. Add the powdered sugar, vanilla extract, and salt, and beat until evenly combined. Gradually add the heavy cream (if needed) and beat until smooth and creamy.
Frost and Garnish: When the cupcakes are cooled, pipe or spread the frosting onto the cupcakes. Top each cupcake with a chopped Ferrero Rocher, and then drizzle with melted chocolate.