Ferrero Rocher Cupcakes with Nutella Frosting


I sometimes have this urge to bake, it can come at the most random times and when it does I love it! This time around I had the feeling that I wanted to make something sweet and chocolaty so I decided to make these super easy Ferrero Rocher Cupcakes with Nutella Frosting! I wasn't planing on writing a post on them but due to popular demand on instagram here goes! p.s I am no professional baker so use your own recipe and methods if it suits you! 
Ferrero Rocher Cupcakes with Nutella Frosting

Ferrero Rocher Cupcakes with Nutella Frosting

This Recipe Makes 16 Cupcakes

Cupcakes:

188g of Self-Raising Flour
155g of Butter or Margarine
1/2 Teaspoon of Baking Soda
2 Teaspoons of Bicarb of Soda
3 Tablespoons of Cocoa Powder
150g of Caster Sugar
1 Cup of Milk 
NOTE - My family don't eat eggs, making this an eggless recipe if you do eat eggs then you can adapt the recipe. Minus the milk, bicarb of soda and add 2 large eggs instead. 

Frosting:

150g of butter or margarine 
185g of Icing Sugar
Generous Amount of Nutella (this is all up to personal preference, I added loads!)

Decoration:

Ferrero Rocher's 
Strawberries
Anything !

To Make the Cupcakes: 
(Pre-Heat at 180 Degrees)
1. Sift the all the dry ingredients into one bowl and set aside, in another mixing bowl you want to start creaming the butter and sugar together until it makes a pomade (goes fluffy). Make sure you butter is soft before using. 

2. Add in half of the dry ingredients and half of the milk and carry on mixing until thoroughly combined. You then want to add the rest of the mixture and the milk and make sure that everything is mixed well until smooth. At this point if you are following the eggless recipe then you may have to add some more milk. (Where I have put milk, is the equivalent of 1 egg)

3. Divide the batter between the cupcake cases that you own, mine are from Poundworld! Pop into the oven on the second shelf for 20 minutes. Depending on your oven they may take longer, so just check by inserting a cocktail stick and seeing if it comes out clean or not. Clean = Ready

4. Take them out to cool and start making the frosting - the tasty part! Add the butter into a mixing bowl and make it go like a pomade similar to the cupcakes, the sift in the icing sugar until its nice and fluffy. Then you add all the Nutella you want and go crazy if you want a rich colour and rich taste, and go light if you don't want it to overpower the cake. We ended up adding around 5 heaped tablespoons but I could have added more. 

5. I then took a piping bag and very badly piped each cupcake, gave up in the end and used a spoon to apply the mixture. Then add your decoration and they are ready to eat! 

Hope you enjoyed reading, and let me know if you make them! 
 
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