Savannah's Ferrero Rocher Cupcake Recipe
“Today, she is sharing her triple chocolate cupcake recipe. They are a decadent delight, and I strongly recommend you make them for your family and friends. This is Savannah’s aunt’s go-to recipe for all celebrations, and leaves Savannah reminiscing over happy childhood memories. As a result, she believes a birthday isn’t a birthday without them – chocolate, chocolate, and more chocolate. ”
Savannah’s Ferrero Rocher Cupcakes with Cream Cheese Chocolate Icing
Cupcakes
Ingredients:
3/4 cup of champagne valley Stone ground flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon Oryx salt
2 large eggs
1/2 cup castor sugar
1/2 cup brown sugar
1/3 cup canola oil
1 teaspoons vanilla extract
1/2 cup buttermilk
12 Ferrero Rochers
Icing
Ingredients:
200g Butter
40g cocoa powder
60g icing sugar
4 table spoons cream cheese
Method:
Preheat the oven to 180 °C. Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, cocoa powder, baking powder, bicarbonate of soda, and salt together in a large bowl until thoroughly combined. In a separate bowl, whisk the eggs, castor sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until combined; do not overmix.
Spoon the batter into the liners. Fill only halfway, to avoid spilling over the sides or sinking. Place a Ferrero Rocher directly in the middle of the cupcake, making sure the batter covers it.
Bake for 15-20 minutes. Allow to cool completely before icing.
Icing
Cream the butter and cocoa powder together with an electric whisk, add the icing sugar and cream cheese.
Store in the fridge for 30 mins before piping.
Presentation
Pipe the cream cheese icing on to the cooled cupcakes and garnish with chocolate, chocolate shavings or mint leaves.