Ferrero Rocher Cupcakes // Recipe

Here comes a very requested cupcake recipe. My uncle from Canada came to visit last year and he brought boxes of Ferrero Rocher (#myfatfamily woop -.-‘). I love love love looove Ferrero Rocher and knew exactly what I wanted to try out.
So here it is; One hell of a nutella-chocolate-lover cupcake! I feel like it’s a very delicious cupcake in the heavy category – so it would probably also work great as a dessert. The cupcake might seem a bit difficult but it’s surprisingly easy to make.

Ingredients
Makes about 12 cupcakes

125 g flour
1,2 tsp bakingpowder and baking soda
1,2 tsp salt
63 g cocoa
225 g sugar
113 g butter, room temperature
2 eggs
1,25 dl water
1 tsk instant coffee powder

Preparation

  1. Beat together sugar and butter until it’s a creamy consistency. Add eggs, vanilla and continue beating until it forms bubbles on the surface.
  2. Add flour, bakingpowder, baking soda, salt and cocoa and stir a little. Add warm water mixed with instant coffee powder and mix it all together carefully until the batter is even.
  3. Scoop the batter into your cupcake forms until it’s filled 1/2 way up. Place a Ferrero Rocher in the middle and add a little bit of batter just enough to hide the ferrero rocher!
  4. Preheat the oven to 200 degrees C (convection/varmluft) and bake it for 12-15 minutes. Let it cool down completely before piping whipped cream frosting on top!

Whipped Cream Nutella Frosting

170 g butter, room temperature
180 g nutella
220 g powdered sugar
1/2 tsp vanilla extract
3 tbsp heavy cream

  1. Whisk butter and nutella together until it’s combined.
  2. Continue whisking at low speed while adding powdered sugar, vanilla extract and heavy cream.
  3. Turn to medium speed and whisk a few minutes until it’s soft and fluffy.
  4. Pour it into a piping bag and pipe on cupcakes

Decoration Tips! Pipe whipped cream nutella frosting and roll it in crusted hazelnut. Add a Ferrero Rocher on top and decorate with nutella =)

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