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Ferrero Rocher Cupcakes Recipe

   
 

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     Ferrero Rocher Cupcakes

Category   Desserts - Breads
Sub Category   None

Ingredients
 

Instructions
2 cups all-purpose flour 2 cups granulated sugar 1/4 teaspoon salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 whole eggs 2 sticks butter ( 113 grams equals 1 stick) 4 tablespoons (heaping) cocoa powder 1 cup boiling water Ferrero Rocher Chocolate
Directions For the cupcakes- Preheat the oven to 350 degrees. Line 24 muffin cups with cupcake paper. Combine the flour, granulated sugar, baking soda and salt. Set aside. In a separate bowl, combine the buttermilk, vanilla and eggs. Stir to combine and set aside. In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat. Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine. Fill muffin cups with a small scoop of batter. Place a ferrero rocher chocolate in the middle and top with another scoop of batter. It should be filled to about 3/4 of it. Bake for 15 to 20 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
For the Whipped Cream Frosting- 8 oz. cream cheese, 1 cup granulated sugar, 1 tsp. vanilla extract, 1/2 tsp. almond extract, 1/2 cup nutella, 2 cups heavy Cream. Whisk softened cream cheese, sugar, nutella and the extracts...while the mixture is still whipping, slowly pour in the heavy cream. Whip until cream can hold a stiff peak. Put in a piping bag and decorate the top of the cupcakes. Dip the edge in chopped roasted nuts. Pipe some lines on top with nutella and add a Ferrero Rocher in the middle.


Originally Submitted
7/24/2014





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