Ferrero Rocher Cupcake
by Amarendra Mulye
03 Mar 2011
This recipe has been viewed 11733 times
A cupcake made up of chocolate and hazelnuts, toped with choco-hazelnut icing and ferrero rocher chocolate.
Ferrero Rocher Cupcake recipe - How to make Ferrero Rocher Cupcake
Preparation Time: Cooking Time: Total Time:
Makes 10 pieces
3/4 cup plain flour (maida)
1/2 cup chocolate chips
1/4 cup roasted and crushed hazelnut
1 cup unsweetened condensed milk
1/4 cup unsalted white butter
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla essence
For The Butter Cream Icing
1/2 cup unsalted white butter
1/2 cup sieved icing sugar
drinking chocolate
2 tbsp milk
For Garnishing
ferrero rocher chocolates
1 tbsp chocolate chips
1 tbsp roasted hazelnut crush
Method
For icing
For serving
- Method
- Preheat oven at 160 ÂșC
- Sieve Maida, baking powder and baking soda together for 2 to 3 times.
- Add melted butter, condensed milk and vanilla essence.
- Mix it with hand blender till it becomes soft
- Add chocolate chips and hazelnut crush and mix well.
- Pour the batter in cupcake moulds and allow it to bake for 20 to 25 minutes.
- Insert a skewer in cake and check if it comes out clean.
- Allow it to cool and keep aside.
For icing
- For icing
- Blend the butter using a hand blender till it becomes soft and white.
- Add icing sugar, chocolate powder and continue to blend the mixture.
- Add milk and blend it continuously.
- Mix till the icing is soft and fluffy.
For serving
- For serving
- Take cup cake in a plate.
- Spread spoonful of icing on the cake.
- Sprinkle chocolate chips and hazel nuts.
- Cut Ferrero Rocher chocolate into two pieces.
- Place it on the top of the cake.
- Serve at room temperature.
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