Cupcakes Ferrero Rocher

Ferrero Rocher Cupcake Recipe

For 12 cupcakes:

* 1/2 c boiling water
* 6 T unsweetened cocoa powder
* 1/4 c milk
* 1/2 t vanilla extract
* 1 T hazelnut extract
* 1/2 c unsalted butter, softened
* 10 T dark brown sugar
* 6 T granulated sugar
* 2 large eggs
* 1 c all-purpose flour
* 1/2 + 1/8 t baking soda
* 1/4 t salt


In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk, vanilla, and hazelnut extracts. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack.

Note: I have never used that much of an extract in a recipe before. I actually worried that it was a typo and she meant teaspoon. However, it definitely needed that much. In fact, I added another whole tablespoon (1/2 if you are only making 12).


The Gooey Chocolate Hazelnut Filling Recipe:

If you have some Nutella around, I think you could easily just fill this with Nutella. I did not have Nutella around and didn't want to go to the store.

* 1 c heavy cream
* 1 c semisweet chocolate chips
* 2 t hazelnut extract

Bring heavy cream to a boil. Pour over chocolate chips to melt them. Add extract. Mix until fluffy. Let cool. Cut a cone in each cupcake and put a teaspoon or two of the ganache in. Replace the cone.

The Chocolate Hazelnut Ganache Recipe:

I used the ganache recipe from Sweets Made Here. The only change I made was that rather than putting hazelnuts on top as she did, I mixed 1 Cup of toasted, ground hazelnuts into the ganache before spreading. Also, while I doubled the cake recipe, I did not double the ganache recipe and I still had plenty.

* 1/2 c heavy cream
* 8 oz good semi-sweet chocolate chunks
* 2 T light corn syrup
* 2 t hazelnut extract

Heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut extract.