Recipe for making Ferrero Rocher cupcakes
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Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup whole milk, at room temperature
For the frosting:
1 cup unsalted butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla extract
6 tablespoons whole milk, at room temperature
For the ganache:
12 ounces good quality dark chocolate, finely chopped
1 cup heavy cream
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C). Line muffin tins with paper liners.
2. Sift flour, baking powder, and salt together and set aside.
3. Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Add flour mixture alternately with milk, beginning and ending with flour. Fill each liner about two-thirds full with batter.
4. Bake for 18 to 20 minutes, until a cake tester comes out clean when inserted into the center of the cupcake. Cool cupcakes on a wire rack.
5. To make the frosting, cream butter until light and fluffy. Add confectioners’ sugar, vanilla, and milk, and beat until smooth. If too thick, add more milk; if too thin, add more confectioners’ sugar. Spread or pipe frosting on cooled cupcakes.
6. To make the ganache, place chocolate in a heatproof bowl. Heat cream in a saucepan over medium heat until it just comes to a boil. Pour over chocolate and let sit for 5 minutes. Stir until smooth. Pour into a piping bag and pipe over frosted cupcakes