Ferrero Rocher Cupcakes

For my mom's birthday I wanted to make her some cupcakes she'd love. She really loves tiramisu, but I am not really familiar with the flavors and ingredients in that dessert since I have disliked it ever since I can remember. Something else I know she loves is Ferrero Rocher chocolates. I set to work thinking how I would make these. Easy enough.

Let's start with the ingredients. I've doubled this batch (in the picture) so I could also take some for my co-workers. But I will write the recipe for one batch here and you can double it if you'd like.

Ingredients

1.One box of Ferrero Rocher Chocolates. Get one with at least 12 if you are making a batch of 12. You will need one chocolate per cupcake, so buy according to how many you're making.

2. 1 large Jar of Nutella (This will be the icing)

3. Any chocolate cake mix (I used chocolate fudge to make it extra chocolatey!)

4. The ingredients on the back of your cake mix box. Usually this is eggs, oil and water

5. 1 large can of Pepperidge Farm Hazelnut chocolate Pirouette cookies  

6. 1 small bag of chopped hazelnuts

7. Cupcake pan

8. Cupcake liners

Let's Bake!

Step 1:  Preheat your oven to 350 degrees and Mix your cake mix according to the box instructions!

Step 2: put your cupcake liners in the cupcake pan and fill them about a quarter way to the top with your cupcake batter. (this is about 1 & 1/2 spoonfuls of batter)

Step 3: Place your Ferrero Rocher Chocolates in the center of each cupcake. Don't push them down to the bottom, they will start to sink, this is okay. 

Step 4: Cover the chocolates with more cake batter, almost to the top.

Step 5: Pop them in the oven! (Let them bake for about 20-25 minutes)

Step 6: While they're baking  take your chopped hazelnuts and put them into the blender, blend until powdery, chunks in it are fine too, it gives it a variety of texture! Pour it back into a separate bowl.

Step 7: Take about 2 or 3 of your pirouette cookies and crush them into the same bowl as the hazelnuts. Using your hands is fine! these are so light and crisp they are very easy to break up. Mix the hazelnuts and crushed cookies together.

Cupcakes are done baking now! remember to let them cool for about 10 minutes!

Step 8:  Ice your cupcakes with Nutella. Don't put a ton on it unless you want an extremely rich cupcake. Seriously, Nutella is delicious but it is also super thick and rich.

Step 9: Sprinkle your hazelnut & cookie mix on to the top of each cupcake

Step 10: Get the rest of your pirouette cookies and start breaking them in half. Garnish each cupcake with a half stick.

Ta-Da!

Don't forget a glass of milk!

Enjoy your cupcakes!