I know you have been waiting for this…I know you…Yes you..
Who doesn’t love ferrero rocher? Outside, chocolate with chopped hazelnut. Inside, wafer with hazelnut filling and the actual nut inside…
I just found out that Ferrero is a German company, thanks to our landlord. My mom loves those chocolates. Well, everyone does.
Well, I made ferrero rocher cupcakes. I thought to myself, if there is an Aero ice cream, there should be a chocolate candy that is made out of cupcake. So i searched and searched for the perfect recipe and finally found the one. I found the one long time ago now I am married to one.
Cupcake Project has one but it needs hazelnut liquor/extract, now if its available in your area, you are very lucky. Not here in freezing, cold place. No one carries it. Tried every grocery store, even the organic store, they don’t carry it. I couldn’t try it cause I am lacking ingredient here. But here is the link: http://www.cupcakeproject.com/2007/12/ferrero-rocher-cupcakes-23-karat.html
The recipe I used is from sugarcoatedbliss.com. Her’s was okay. I don’t have to use hazelnut extract but did a little changes to the recipe.
http://sugarcoatedbliss.com/2010/05/11/theres-a-sphere-in-my-cupcake/ that is her website.
For toppings, you may use edible gold sheets/leaf. Yes, they exist. Quite expensive. Mine didn’t come at all, so I had to do a refund and I was so disappointed with the service. You can get edible gold sheets/leaf at amazon. I used hazelnuts instead. Chopped hazelnuts.
Get your pen and paper ready cause here it is:
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 buttermilk (buttermilk, I panicked. If its not available, you can sub it with 2 cups of regular milk and 1 tsp of vinegar and lemon and let it sit for an hour)
2 teaspoons (10 mL) vanilla
24 Ferrero Rocher candies
8 ounces semisweet chocolate, chopped fine
8 ounces (1 cup) heavy cream (I don’t know what heavy cream is, so i used regular whipping cream. It turned out okay.)
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). I did not do this before baking. So the chocolate was melting.
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.