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
0 Out of 5 from
0 reviews
You can add this Ferrero Rocher Cupcakes recipe to your own private DesktopCookbook.