1. Prepare all the ingredients, soften the butter first, shell and film the hazelnut kernels, chopped
2. The softened butter is stirred evenly with an electric whisk
3. Then add fine sugar and beat evenly.
4. Add the eggs in three batches to mix, and wait until the eggs are evenly beaten each time before adding
5. Mix low-gluten flour, cocoa powder, baking powder, and salt and sieve into the butter paste, then mix well
6. Add milk and stir well
7. Then add the chopped hazelnuts and mix well
8. Put the batter into the piping bag, and put the paper holder of the school kitchen in the mold
9. Squeeze half of the cake into the paper tray, then squeeze a little hazelnut chocolate sauce,
10. Then squeeze the other half of the cake batter, squeeze it to 8 minutes full
11. Preheat the oven in advance, 180 minutes, then put the cake in the lower layer of the oven
12. Take out the baked cake and put it on the drying net to let cool
13. Now let’s make the cream and prepare all the ingredients
14. The butter is softened in advance, just use an electric whisk to soften it
15. Add in powdered sugar and mix well with a whisk
16. Then add the hazelnut chocolate sauce and mix well.
17. Finally, put the buttercream in a piping bag and squeeze it onto the cupcakes
18. Sprinkle some chopped hazelnuts on the bottom edge, then put Ferrero Hazelnut Chocolate on it.
Tips:1. This recipe happens to be 6 paper cupcakes
2. This cake has not been beaten, so you need to add some baking powder, so that it can expand well or not, but the taste is not so soft and will be solid
