So if you follow me on Instagram (@niki_shah_xx ), then you’ll know I love to bake from time to time for certain occasions.And you may have come across my post on Ferrero Rocher centered cupcakes that made for my mum’s birthday a while ago. I had been looking for something to make for my mum and wanted something completely different instead of standard cupcakes. I cant actually remember who had given Ferrero Rochers to us, but thought why not use them to make cupcakes rather than a whole box just lying around in a draw for months and months. So I’m going to share a recipe I found (and adapted for my own personal choice) on how to make 12 cupcakes if you have a box of Ferrero Rochers around the how:
- a box of 12 Ferrero Rocher (I had the complete collection box, but the standard box will do too)
- 110g butter/margerine – softened at room temperature
- 110g caster sugar
- 2 free-range eggs
- 1tsp vanilla extract – if you dont have extract, vanilla essence will just be as good
- 110g self raising flour
- 1-2tbsp milk
- Preheat the oven to 180c and line a 12 hole muffin tin with paper cases. Empty the ferrero rochers from their wrappers and place one in the center of the cases, while you move onto the mix of the cupcakes.
Beat together the butter and sugar in a bowl until the mixture has been combined and smoothed from lumps. When ready, add one egg at a time and mix. Add in the 1tsp of vanilla extract.
- Fold in the flour a little bit at a time, adding a little milk to the mixture until it is of dropping consistency. Spoon the mixture into the paper cases covering the ferrero rochers and at about half full.
Bake in the oven for 10-15 minutes or until they are golden brown on top. Just to double check, place a skewer into the middle into one of the cakes to test if it comes out clean. Set aside for to cool for around 20 minutes, remove from the tin onto and wire rack.
For the icing, I adapted the recipe to suit what I wanted to do and didnt want to add much more chocolate then there already was.
- 140g softened butter
- 200g icing sugar
- 1-2tbsp milk
- 50g milk chocolate
- While the cupcakes are cooking, prepare the icing – in a large bowl add the butter and half of the icing sugar together until the mixture is smooth. Add the remaining icing sugar with one tablespoon of milk. Add more milk if required until mixture is smooth an creamy.
- Melt the chocolate over simmering water making sure the bowl does not touch the water. Make sure the chocolate has had time to cool down before adding it to the icing mixture. Mix the chocolate until it has combined in well with the mixture.
- Spoon the icing into a paper bag with any nozzle you like and pipe the icing using a spiraling motion onto the cupcakes. If you do not have a piping bag then dont worry. I have sometimes found that it is easier to dollop the icing on top instead.
And there you have it, Ferrero Rocher Centered Cupcakes. If this has made you want to try out this recipe like it has made me want to make these cupcakes again, it will be worth while. Let me know what you think 🙂