These cupcakes are unlike any other cupcakes you have tasted, they are rich, scrumptious, and easy to make. Freezing the Ferrero Rochers beforehand plays a huge role later on in the recipe because otherwise, when you bake the cupcakes, they will melt and explode in the cupcakes. It takes around 10-15 minutes to freeze them; I advise you to not wait until you are ready to start mixing and prepare them ahead of time.
So without further ado, let's get started! Before you do anything else, preheat your oven to 350° F, or 177° C.The next step is to gather all the ingredients:
- 1 cup of all-purpose flour
- 3/4 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 3/4 cups vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 12 frozen Ferrero Rochers.
I know buttermilk is an uncommon ingredient, so if you don't have it at home, you can create an alternative by mixing one cup of milk with one tablespoon of lemon juice. Here is the link for how to make buttermilk: How to make Buttermilk
The next step of the recipe calls for whisking together all the dry ingredients, which are flour, sugar, cocoa powder, baking powder, and salt.
In another bowl, mix the buttermilk, egg, oil, and vanilla extract together on medium speed until well mixed.
The mix will be watery.
After that, mix all the dry ingredients in with the wet ingredients. If you feel the batter is too thin, feel free to add more flour, and if you feel it is too thick, add a teaspoon of buttermilk in at a time.
There may be a few lumps in the batter; but don't worry, it'll even out when it bakes.
The next step is to line a cupcake tin with cupcake liners (if you haven't already) and fill them with about one tablespoon of the batter. Then, place a frozen Ferrero Rocher in each liner.
Once you've mixed all of that together, just mix in the remaining ingredients, vanilla, salt, Nutella, cocoa powder, and melted chocolate.
The next step is to line a cupcake tin with cupcake liners (if you haven't already) and fill them with about one tablespoon of the batter. Then, place a frozen Ferrero Rocher in each liner.
Then, using the remaining batter, fill the liners until all of them are around 2/3 full. Don't worry if the batter doesn't cover the whole Ferrero Rocher; it will when it bakes. When done with this step, the next step is to bake them at 350 degrees for about 16-20 minutes.
Let them cool until you start the frosting.
Once the cupcakes have cooled off, it's time to start the frosting! This frosting is like a Nutella frosting, with cream cheese in it. I chose to not use the cream cheese, so if you decide to do that too, make sure you add a few tablespoons of milk to it. The ingredients you need are:
- 1 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup cream cheese (you can replace with milk as I have stated above)
- 1/3 cup Nutella
- 4 oz. (about 1/2 cup) melted chocolate
- 2 tablespoons cocoa powder
- a pinch of salt
- 1/2 teaspoon vanilla extract.
So once you've gathered all your ingredients, beat the softened butter until light and fluffy. Then, slowly add in the powdered sugar. After you've mixed that in, add the cream cheese or milk in and mix.
Let the frosting cool in the fridge for about 15 minutes before you frost your cupcakes.
The frosting should be creamy and a little thick. Once you're done with mixing it, just put the frosting into a frosting pump or bag and frost the cupcakes however you'd like!
And there you have it! Ferrero Rocher cupcakes - a dream come true.
The link to the recipe is here: Ferrero Rocher Cupcakes
I hope you like them! :D
