Ferrero Rocher Cupcakes with Nutella Buttercream Frosting

Ferrero Rocher Cupcakes with Nutella Buttercream Frosting

This recipe will make around 24 cupcakes


1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup buttermilk
3/4 cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferrero Rochers

Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferrero Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.

Nutella Buttercream

1 cup unsalted butter, softened to room temperature
2 cups icing sugar
3/4 cup Nutella
3-4 Tablespoons heavy cream or milk
2 teaspoons vanilla extract

In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.

Paprika spiced cauliflower and broccoli soup with cheddar cheese

Paprika spiced cauliflower and broccoli soup with cheddar cheese

1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp ground cumin
1 cauliflower, cut into florets
1 head broccoli, coarsely chopped (including stem)
1 litre (4 cups) chicken stock
1/2 cup (60g) coarsely grated vintage cheddar
1/2 cup (125ml) pouring cream


Heat oil in a large casserole over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add paprika and cumin; cook, stirring for 1 minute or until aromatic. Add cauliflower and broccoli; cook, stirring, for 5 minutes or until cauliflower is slightly tender.

Add chicken stock and bring to the boil. Reduce heat to medium-low; cook, partially covered, for 20 minutes or until tender. Remove from heat. Set aside to cool slightly. Add the cheddar and stir to combine.

Blend cauliflower mixture, in batches, until smooth. Return to pan over low heat. Add the cream and stir to combine. Taste and season with salt and pepper. Divide among serving bowls and serve immediately.