Sweet Induglence: Ferrero Rocher Cupcakes with Chocolate Ganache Frosting
Source: Willow Bird Baking
When looking for Ferrero Rocher cupcake recipes, I was expecting to find recipes with roughly chopped pieces of Ferrero Rocher scattered throughout the cupcake batter, so you can imagine my excitement when I found a recipe that called for one whole Ferrero Rocher chocolate encased within a single cupcake! YUM!
There are two parts to this cupcake: the cupcake batter and the chocolate ganache
THE CUPCAKE BATTER
Once your ingredients are in place, then the rest is a breeze! In fact, this cupcake recipe is so easy to make that it would be a fun one to use when baking with children. Just a heads up…You’ll have to think ahead with this recipe because it requires you to freeze the Ferrero Rocher chocolates for at least 45 minutes. Also, you’ll need 24 Ferrero Rocher chocolates not 16 like I thought.
The dry ingredients are sifted together and then the wet ingredients are mixed together. The two are combined and your batter is all done! The batter is extremely liquidy which is different from most cupcake batters.
Fill the cupcake liners halfway with the batter (no more than halfway…resist the urge!) and then plop a Ferrero Rocher into the centre. No need to cover them with batter, just put them straight into the oven and the batter will rise up around them.
Hmmmm………..I seemed to end up with A LOT of leftover batter! I used the leftover batter to make 24 mini cupcakes and still had some leftover after that, but at that point I couldn’t be bothered to use up the rest.
The ganache is also quick and easy to make. It basically consists of heating cream, pouring it over chopped chocolate and then adding in hazelnuts to compliment the ones in the Ferrero Rocher chocolate.
Overall, the actual cupcake batter creates an INCREDIBLY moist, light and fluffy cupcake! As I mentioned earlier, I only had 16 Ferrero Rocher chocolates instead of the 24 I needed, so there were some cupcakes that didn’t get the privilege of having a Ferrero Rocher centre. However, the cupcakes without the Ferrero Rocher chocolate were just as delicious as the ones that had the chocolate in the middle.
For the cupcakes that had the chocolate in the centre, the Ferrero Rocher taste is definitely present. The only downfall is that the wafer from the Ferrero Rocher does not stay crisp, so you don’t get that balance of crispy and moist that you might expect. The ganache with the pieces of hazelnuts finish off these cupcake perfectly.
It would be fun to try these cupcakes again with some of the other Ferrero products on the market!
Taste (cupcakes without the Ferrero ball in the centre): 5+ sweet burps out of 5
Taste (cupcakes with the Ferrero ball in the centre): 4.8 sweet burps out of 5 (because of the missing crunch from the wafer)
Level of difficulty: Super Easy (both the cupcakes and the ganache)
(retrieved from Willow Bird Baking)
Ferrero Rocher Cupcakes
2 cups (500 mL) all-purpose flour
2 cups (500mL) sugar
1/2 cup (125mL) cocoa powder
2 teaspoons (10mL) baking soda
1 tsp (5mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) vegetable oil
2 cups (500 mL) of butter milk
2 teaspoons (10 mL) vanilla
24 Ferrero Rocher candies
Ganache Frosting Ingredients:
8 ounces semisweet chocolate, chopped fine
8 ounces (1 cup) heavy cream
1/2 cup hazelnuts, finely chopped
gold sprinkles or edible gold leaf (optional)
Cupcakes: Freeze 24 Ferrero Rocher candies for 30-45 minutes before baking. Preheat oven to 350 degrees (180 degrees Celsius).
To make cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together oil, eggs, buttermilk and vanilla. Add wet ingredients to dry, mixing well. Increase speed and beat for 2 minutes, until well combined. Spoon into 24 paper-lined muffin cups, filling halfway. Do not overfill, no matter how tempting! Plop one frozen candy into the middle of each cup of batter.
Bake for about 15-20 minutes or until tops are firm and toothpick inserted into cake comes out clean. Let cool in pan for a few minutes, then transfer to rack and cool completely.
Ganache Frosting: Heat the heavy cream in a saucepan until just simmering (careful not to let it boil over). Pour the cream over the chopped chocolate in a heat-resistant bowl. Let sit for 2 minutes. Mix well until smooth. Add in finely chopped hazelnuts and mix. If ganache is too runny, let it cool for awhile until it’s at the appropriate consistency. Then, dip the tops of room temperature cupcakes into the ganache, letting excess drain for a few seconds before righting the cupcakes. Sprinkle gold sprinkles or lay a piece of edible gold leaf in the center of the cupcake for a decoration. Let cool completely.