Description
Indulge in these decadent Ferrero Rocher Cupcakes, featuring a moist chocolate cake infused with hazelnuts and topped with a rich chocolate ganache and iconic Ferrero Rocher candies for an elegant touch.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Add-ins and Toppings
- 1/2 cup finely chopped hazelnuts (plus extra for topping)
- 12 Ferrero Rocher candies (for topping)
For the Ganache
- Heavy cream (amount approx. 1/2 cup)
- Chocolate (semi-sweet or dark, approx. 100g)
- Butter (about 2 tablespoons)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to evenly distribute all dry ingredients.
- Combine Wet Ingredients and Batter: Add the softened butter, eggs, vanilla extract, and whole milk to the dry ingredients. Beat until the batter is smooth and uniform. Then gently fold in the finely chopped hazelnuts to maintain their texture in the cupcake.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache: Heat the heavy cream until just simmering. Pour over chopped chocolate and butter in a heatproof bowl. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly until it thickens but remains spreadable.
- Frost and Decorate: Once cupcakes are fully cooled, spread a generous layer of chocolate ganache on top of each one. Garnish by placing one Ferrero Rocher candy on each cupcake, and sprinkle extra finely chopped hazelnuts and chocolate shavings if desired for added texture and decoration.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the ganache from melting.
- You can substitute whole milk with any milk of choice like almond or oat milk for a dairy-free version, but it may affect texture slightly.
- For a richer ganache, use a higher proportion of chocolate to cream.
- Wrap leftover cupcakes tightly and store in the refrigerator for up to 3 days; bring to room temperature before serving.
