Sunday, August 14, 2016

Ferrero Rocher Cupcakes

Ingredients for 12 cupcakes

For Chocolate Cupcakes:

½ cup buttermilk
½ cup cocoa powder
½ teaspoon salt
¾ cup sugar
¾ cup vegetable oil
1 cup all-purpose flour
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
12 Ferrero Rocher (frozer)

For Chocolate Nutella Frosting:

¼ cup cream cheese
1/3 cup Nutella
½ cup unsalted butter
½ teaspoon vanilla
1 cup powdered sugar
2 tablespoon cocoa powder
4 oz semisweet baking chocolate
pinch of salt

For Garnish:

12 Ferrero Rocher


Preheat the oven to 350°F, and line standard cupcake pan with paper liners.

In a large bowl whisk together flour, sugar, cocoa, baking powder and salt.

With electric mixer beat together oil, egg, buttermilk and vanilla extract on medium speed until well combined.

Add dry ingredients and mix well to combine.

Cupcake liners should be about 2/3 full. First add about 1 tablespoon of the batter, then place unwrapped (frozen) Ferrero Rocher in each cup and add remaining batter.

Bake until a toothpick inserted in cupcake comes out clean (it takes about 16-20 minutes)

Wait the cupcakes to cool completely before icing

To make the frosting melt 4 oz chocolate and let it cool to a room temperature.

Beat the butter and sugar until it’s light and fluffy, then add cream cheese and mix well.

Add vanilla, salt, Nutella,cocoa and melted chocolate and mix it well to combine evenly

Set the frosting in the fridge for 15 minutes to set, then frost the cupcakes and garnish with Ferrero Rocher.

Store in the fridge until serving.

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