Ferrero Rocher Cupcake by Neo Sook Bee

Ferrero Rocher Cupcake With Nutella Whipped Cream Frosting

Ingredients for the cupcakes:
150g caster sugar
130g plain flour (sifted)
40g cocoa powder(sifted)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 egg
1/2 cup milk
1/2 cup plain yogurt
1/4 cup veg oil
1/2 tsp vanilla
extract

12 Ferrero Rocher

Frosting:
3/4 cup heavy cream
1 tbsp powder sugar
1/2 tsp rum
2 tbsp Nutella

Directions:
Heat oven to 350 degree F. Place 12 cupcake liners in baking tray and put in each with a Ferrero Rocher.
Stir together all the dry ingredients in a big mixing bowl. Add in all wet ingredients and use a whisk to combine well. Pour equally into the cupcake liner and bake in the preheat oven for 25 mins or till a toothpick inserted comes out clean. As for the frosting, beat the heavy cream using high speed for 3 to 4 mins, add in rum and powder sugar and beat for another 2 mins in medium speed. Have to take the close look at the consistency so as not to over beat. Stop the mixer. Add in Nutella and use a spatula to combine well. Keep in the fridge for 20 mins before using.