Cupcake recipe adapted from Cupcakes Galore by Gail Wagman
Ferrero Rocher Cupcakes
Makes 36 regular cupcakes
3 1/2 cups plain flour
4 teaspoons baking powder
1 teaspoon salt
225g unsalted butter, softened
1 cup sugar
6 eggs
1 3/4 cups Nutella (i ended up using a whole large jar and most of a small jar including the filling!)
3/4 cup milk
1/2 teaspoon instant coffee granules
Ganache
400g semi-sweet or milk chocolate ( i used half and half depends on your taste)
1 cup heavy cream
1 cup chopped toasted hazelnuts
Filling
36 whole dry roasted hazelnuts
Left over nutella
1. Preheat oven to 170 degrees Celsius . Line muffin pan with paper or foil liners ( i used gold foil to give the ferrero rocher feel).
2. Sift flour, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy (2-3 minutes) . Add eggs, one at a time, mixing well after each addition. Add 1 3/4 cups of Nutella and blend thoroughly. (Warm the milk in the microwave. Stir in instant coffee until disolved.) Alternately add flour mixture and milk, blending well after each addition (Don't overmix this makes them tough! Blend only until no traces of flour remain.)
4. Using a ice cream scoop (or spoon if you dont have an ice cream scoop) , fill each cup with batter. Bake for 25 - 30 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool on wire racks.
5. When cupcakes are cool, use a round icing tip to remove part of the centre of the cupcake. Fill them with the remaining Nutella and push a hazelnut (whole) in the centre.
6. Make the ganache. Put chocolate chips and cream in a microwave-safe bowl. Microwave on medium hear for for 2-3 minutes, depending on your microwave. Stir gently with a rubber spatula. Heat for 40-50 more seconds. Stir until well blended. Let sit about 30 minutes, or until ganache is spreadable. Stir in chopped hazelnuts and spread on cupcakes.
This is what the final cupcake looked like!! SOOOOO YUMMY!!! A MUST FOR FERRERO LOVERS LIKE MYSELF!
