Today is: 10/14/2025

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Hazelnut Cupcakes

Yield: 15 cupcakes

Ingredients:

Cupcakes

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1 cup sugar
• 4 large eggs, at room temperature
• 11 fluid ounces Hershey's chocolate syrup
• 1 tablespoon vanilla
• 1 cup all-purpose flour

Decorations

• 1-13 oz. jar Nutella
• 15 Ferrero Rocher candies

Directions:

1. Preheat the oven to 325° F.
2. Line muffin pans with 15 paper liners.
3. Cream the butter and sugar.
4. Add the eggs.
5. Add chocolate syrup and vanilla.
6. Mix in flour until just combined.
7. Use ice cream scoop to put batter into muffin cups.
8. Bake for 30 minutes.
9. Cool thoroughly in the pan.
10. Cut a small piece out of the top of the cupcake for the Nutella.
11. Fill each cupcake with 1 tablespoon of Nutella repeating until the Nutella is all used.
12. Top each cupcake with a Ferrero Rocher candy.
13. Store at room temperature in an airtight container.