Ferrero Roche Cupcakes

Chocolate always makes for a nice present, let’s face it, and a quick stop at the supermarket to get a box of them is extremely convenient. I’m afraid I am guilty of this bad planning last minute fix for Christmas and non-Christmas invitations to parties, and even unfortunate situations in which you end up being your PI’s Secret Santa… But I must say, I get loads of those too, so you see, more leftovers!

Unfortunately, with this batch of little wonders I am now officially done with Christmas memories in my kitchen.

Ferrero Roche Cupcakes

Makes 12

• 170 g self-raising flour
• 50 g cocoa powder
• 1/4 tsp salt
• 110 g butter
• 160 g sugar
• 125 ml buttermilk (or 125 ml normal milk + 7 ml vinegar, let stand 5 minutes)
• 1/2 tsp vanilla extract
• 2 eggs
• 70 g dark chocolate
• 12 Ferrero Rocher bombons

For the cakes

Preheat oven to 160° C fan and place 12 muffin cups into a cupcake tray.

Melt the chocolate over a pan of simmering water.

Mix and sift flour, cocoa powder and salt.

Beat the room temperature butter until creamy and then beat in the sugar until light and fluffy. Add the vanilla and then the eggs, one at a time. Finally beat in the melted chocolate. 

Now add the dry ingredients and buttermilk in two additions each, alternating. Beat until combined before adding more, but don’t overmix.

Fill cupcake cases 2/3 and push one Ferrero Roche into the batter, as much as possible. Tap to arrange the batter around (no need to add more to cover) and bake for 20-25 minutes. Use the toothpick test in one side to see if they are done.

If you have leftover batter and no more ferreros, just bake some more empty cupcakees, the chocolate cake is delicious, and you might have a nut alergic friend 😉

For the frosting and decoration

Frost the cupcakes with whipped cream + cream cheese frosting, recipe in the kinder bueno cupcakes. It is a light fluffy frosting that goes great with the deep chocolatey cake, promise. I left out the nutella swirls here, because there is enough chocolate around as it is (if such a thing as enough chocolate is possible).

Sprinkle with chocolate confetti to finish it off.

If you are using this frosting, remember to keep the cupcakes in the fridge and b

est eat them on the day, the ferrero chocolates won’t be crunchy for long…