Wednesday, 16 December 2015

Ferrero Rocher Cupcakes | Christmas

It's time to get your chocolate on! When I was walking around the German Market in Bristol I of course got myself a pancake with Nutella inside, because who wouldn't? It reminded me so much of why I love this time of year because everything is always so much better at Christmas. So it got me thinking, I have had these photos for a while now and I have been meaning to schedule this post for so long but with everything going on with the kitchen I just haven't had the chance, until now. Nutella or any type of hazelnut spread is so good on top of cupcakes, when I made cupcakes for Jakes mum's wedding I used the same method for those and the feedback was great.


Now it's hard to avoid chocolate at this time of year. It's everywhere. So for the chocolate lovers among us and for those who love all things hazelnut these are perfect for you. A rich chocolate cupcake with Nutella and vanilla frosting swirled on top and to finish a perfect Ferrero Rocher, what's not to love? Like the lemon shortbreads these can also be given as a gift, just pop them in a cupcake case and give them to a loved one. Or... scoff the lot and don't tell anyone.

Chocolate Cupcakes 
(Makes 12) 

75g Dark Chocolate
175g Plain Flour
30g Cocoa Powder
185g Caster Sugar
1/2 Tsp Bicarbonate of Soda
2 Eggs
120ml Coffee, Cooled
140ml Buttermilk
100ml Vegetable Oil

One Tub of Ready Made Vanilla Frosting
6 Ferrero Rocher's
Nutella

Preheat the oven to 160 Degrees C and line a 12 hole cupcake tin.

Place the chocolate in a food processor and blitz into fine pieces. Tip it into a large mixing bowl and stir in the rest of the dry cupcake ingredients.

Whisk the wet ingredients together in a separate bowl and then gradually add to dry ingredients, whisk together until silky and smooth. Pour the mixture into a jug and then fill the cupcake cases just over two thirds full. Place in the oven and bake for 18 minutes. Once cooked transfer to a wire rack and leave to cool completely before frosting.

In a large disposable piping bag with a star nozzle attached, using a small spatula place Nutella in strips up the piping bag on two sides as this will create the two tone effect. You will want to use a good amount so that it comes out with the vanilla frosting. Then place the vanilla frosting inside the bag and twist the end to avoid it coming out. Starting at one end of the cupcake swirl the piping bag around the cupcake and then bring it up at the top. Place half a Ferrero Rocher on top and repeat until all the cupcakes are decorated.



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2 comments

  1. These look absolutely scrumptious. I love Ferreros and Nutella. The perfect combination in a cupcake. Sammie.

    ReplyDelete
  2. Thank you Sammie! They really do taste great, will you be having a go at making them? I would love to see a picture if you do :)

    ReplyDelete

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