Make 24 of your favorite recipe of chocolate cupcakes and cool them completely.
Step 2:
Hollow out a small circle in the center of each cupcake. You can use an apple corer or a piping tip to inject things into the cupcake. Fill a piping bag with one 13 ounce jar of nutella. (This may sound like a lot, but you'll need it to fill all the cupcakes)
Step 3:
Pipe the nutella into each hollowed center of the cupcake. If your using the piping tip simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.
Step 4:
Prepare the Nutella Buttercream Frosting Recipe below and pipe it on your cupcakes.
Step 5:
Top each frosted cupcake with a piece of chocolate hazelnut candy bar. (Or any other candy you desire)
Ingredients:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds powdered sugar, sifted
6-8 tablespoons heavy cream or milk
Directions:
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in powdered sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Notes:
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
