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Steps to Complete
Preheat oven to 350-degrees and line a muffin tin with 12 cupcake liners. Set aside.
Make cupcake batter: In a medium sized mixing bowl, combine buttermilk, egg, and oil. Add vanilla extract. Stir in sugar.
Stir in baking soda and salt, stirring well. Add flour, stirring just till combined. (Over stirring can result in tough cupcakes so try not to overdo it.)
Pour the cupcake batter into the cupcake liners, filling 3/4 of the way. Bake for 20 minutes. Remove from oven, but leave cupcakes in tin to cool for ten minutes before removing to a cooling rack to cool completely.
Prepare filling: While cupcakes are baking, in a small bowl, microwave the Nutella for 15 seconds, just to make stirring easier. Crush 6 Piroulines and stir into warmed Nutella. Set aside.
Make buttercream: While cupcakes are cooling, prepare frosting by beating the butter on high speed for 2-3 minutes until it appears light and fluffy. Add in the powdered sugar 1 cup at a time, mixing on medium speed, until all of the powdered sugar has been added.
Stir in the heavy cream and vanilla extract, mixing until a creamy, yet sturdy texture is reached.
Assemble cupcakes: Once cupcakes have cooled completely, core each one with a cupcake corer (or the wide end of an icing tip, or just cut out a circle in the cupcake with a knife) and pipe warmed Nutella Pirouline filling into the center of each one. Pipe vanilla buttercream over the tops of each cupcake, covering the hazelnut filling.
Sprinkle cinnamon-sugar and chopped chocolate over frosting and insert two halves of a Pirouline cookie into cakes.
Serve immediately, store cupcakes in airtight container at room temperature for 3 days, or in fridge for up to one week.