Laura
09-28-2009, 04:18 PM
from our friends at the Nutella Forum...
http://nutellaforum.com/ferrero-rocher.thread
[img]http://farm4.static.flickr.com/3313/3585246598_cb3a33c5f9.jpg[img]
Ferrero Rocher & Nutella Cupcakes -by The Red Deer
If you like Nutella and chocolate cake you can't go wrong with these cupcakes...
Devil's Food Cake (from Australian Women's Weekly Classic Cakes)
Ingredients:
* 180g butter, softened
* 385g caster sugar
* 3 eggs
* 225g self-raising flour
* 75g plain flour
* 1/2 tsp bicarb soda
* 70g cocoa powder
* 3 tsp instant coffee granules
* 125ml water
* 125ml milk
Directions:
1. Preheat oven to 180 degrees celsius. Line 2 12-hole muffin trays with cupcake liners.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Fold in sifted flours, soda and cocoa powder with combined coffee, water and milk, in two batches.
4. Pour mixture into cupcake liners and bake for 15 minutes.
Makes 20 cupcakes.
Nutella Swiss Meringue Buttercream Frosting
Ingredients:
* 4 large egg whites
* 1 1/4 cups caster sugar
* 250g butter
* 1 tablespoon vanilla extract
* 1/2 tsp almond essence
* 5 tablespoons Nutella
Directions:
1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
3. Put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
4. Add the vanilla extract, almond essence, and Nutella, and mix on medium speed until the frosting is a good piping texture.
Made more than enough for 12 cupcakes - probably enough for 18.
Decorations and Filling
* Handful of chopped hazelnuts
* Nutella for filling
* 200g dark chocolate, melted
* 10 Ferrero Rochers, halved
Assembling the cupcakes
Once the cupcakes have cooled, cut out a portion of each cupcake and insert Nutella and a roasted hazelnut. Replace the portion of cupcake and then top with a swirl of Nutella swiss meringue buttercream and chopped hazelnuts. Then drizzle some melted dark chocolate over the top, and finally top with half of a Ferrero Rocher.
http://nutellaforum.com/ferrero-rocher.thread
[img]http://farm4.static.flickr.com/3313/3585246598_cb3a33c5f9.jpg[img]
Ferrero Rocher & Nutella Cupcakes -by The Red Deer
If you like Nutella and chocolate cake you can't go wrong with these cupcakes...
Devil's Food Cake (from Australian Women's Weekly Classic Cakes)
Ingredients:
* 180g butter, softened
* 385g caster sugar
* 3 eggs
* 225g self-raising flour
* 75g plain flour
* 1/2 tsp bicarb soda
* 70g cocoa powder
* 3 tsp instant coffee granules
* 125ml water
* 125ml milk
Directions:
1. Preheat oven to 180 degrees celsius. Line 2 12-hole muffin trays with cupcake liners.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Fold in sifted flours, soda and cocoa powder with combined coffee, water and milk, in two batches.
4. Pour mixture into cupcake liners and bake for 15 minutes.
Makes 20 cupcakes.
Nutella Swiss Meringue Buttercream Frosting
Ingredients:
* 4 large egg whites
* 1 1/4 cups caster sugar
* 250g butter
* 1 tablespoon vanilla extract
* 1/2 tsp almond essence
* 5 tablespoons Nutella
Directions:
1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
3. Put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
4. Add the vanilla extract, almond essence, and Nutella, and mix on medium speed until the frosting is a good piping texture.
Made more than enough for 12 cupcakes - probably enough for 18.
Decorations and Filling
* Handful of chopped hazelnuts
* Nutella for filling
* 200g dark chocolate, melted
* 10 Ferrero Rochers, halved
Assembling the cupcakes
Once the cupcakes have cooled, cut out a portion of each cupcake and insert Nutella and a roasted hazelnut. Replace the portion of cupcake and then top with a swirl of Nutella swiss meringue buttercream and chopped hazelnuts. Then drizzle some melted dark chocolate over the top, and finally top with half of a Ferrero Rocher.