Ferrero Rocher Rich Chocolate Cupcakes with an added splash of Hazelnut Flavour
This is a super simple recipe with very little prep time. They are made with my go to chocolate fudge cake recipe with some added flavorings.
I base all my chocolate cake recipes around this recipe, it’s so versatile. I did a center core to replicate the ferrero filling which includes the iconic Nutella and some whole hazelnuts. I did a yummy whipped chocolate ganache as my frosting with ferrero chocolate on top. Simple but such a show stopper for any event.
This recipe will make 12 cupcakes so you are welcome to double or half the recipe depending on what you are looking for!
Prep time: 20 minutes
Cook time: 20-22 minutes
Servings: 12
Ingredients
Cake
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113g Dark chocolate
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113g Unsalted butter
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85g Plain flour
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15g Cocoa powder
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Half teaspoon baking powder
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1/8th of a teaspoon Bicarbonate soda
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1 teaspoon instant coffee dissolved in 60ml of boiling water
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100g of caster sugar
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100g of light brown sugar
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2 eggs
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40ml of buttermilk
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10 drops of Hazelnut natural flavouring
Core
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100g Nutella
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50g Hazelnuts
Ganache
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250g Dark chocolate
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250g Fresh cream
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5 drops of Hazelnut natural flavouring
Topping
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12 Ferreros
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Instructions
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Preheat oven to 180C/160CFan and get your 12 cupcake tin lined with your desired cupcake cases.
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Melt Dark chocolate and butter together in a double boiler.
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While chocolate mixture is melting sieve all dry ingredients (Flour,cocoa,baking powder and Bicarbonate) into a bowl.
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Add in caster sugar and brown sugar to the dry ingredients and mix.
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In a separate bowl, Mix together the buttermilk and eggs.
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Remove chocolate mixture and stir in coffee.
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Now it’s time to incorporate both of your wet ingredients with your dry ingredients (Be careful not to overmix as this will result in a dense cake).
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Once combined, scoop mix into cupcake cases evenly. An ice-cream scoop is ideal for this! Bake in the oven for 20-22 minutes and then leave to cool.
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To make the ganache, Heat up cream in a saucepan until sides start to bubble. Pour cream in a bowl with the chocolate and how much hazelnut flavoring you wish and combine till melted. Leave to cool until stiff but moveable.
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Now that the cakes are cool with want to core them. I use a cupcake corer but an apple corer or knife will do the trick. Fill up each cupcake with nutella and hazelnuts.
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Once ganache is set, Use a electric whisk and mix until you see it lightening in colour. This will only take a couple of seconds.
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Fill up your piping bag with a piping nozzle.(I used a Wilton 1m). Pipe on ganache and top with a ferreros.
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Enjoy!
Recipe by Gill from Gills Bakes and Cakes
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