From a Pot: Ferrero Rocher Cupcakes

Cupcakes

• Flour: 90 g

• Dark cocoa: 40 g

• Salt: 0.5 tsp

• Baking powder: 1 tsp

• Soda: 0.5 tsp

• Brown sugar: 50 g

• White sugar: 100 g

• Egg: 1

• Oil: 15 ml

• Water: 40 ml

• Milk: 100 ml

• Vanilla extract: 1 tsp

• Ferrero Rocher: 12

Mascarpone Cream

• Mascarpone: 400 g

• Nutella: 3 tablespoons

• Powdered sugar: 30 g

• Vanilla extract: 1 tsp

• Dark cocoa: 1 tablespoon

• Salt: 0.5 tsp

Topping

• Hazelnuts

• Nutella

• Ferrero Rocher

1. Preheat the oven to 180 degrees Celsius (356 degrees F) and line the muffin tray with cupcakes liners.
2. In a bowl with an electric mixer, mix the egg, sugar, oil, salt and vanilla extract. Mix for about three minutes, then add hot water and milk and mix lightly.
3. Sift the flour, cocoa, baking powder and soda through a sieve to the wet ingredients and mix lightly to combine all the ingredients.
4. Fill the cupcake liners with batter. First, put one teaspoon of the batter into the liners, then place the Ferrero Rocher balls on top of the batter, and cover them with another teaspoon of the batter.
5. Bake the cupcakes for about 20 minutes. Wait for them to cool completely before decorating them and taking them out of the baking pan.

1. Mix the mascarpone, cocoa, salt, powdered sugar and vanilla extract well to get a smooth cream.
2. Before use, put the cream in the refrigerator to keep it cold.

1. Spread a bit of Nutella on top of the cupcakes and sprinkle them with pieces of hazelnuts.
2. Then decorate them with mascarpone cream and top them with a few hazelnuts or Ferrero Rocher balls.