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Ferrero Rocher Cupcakes


  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6-8 medium sized cupcakes 1x

Description

Easy Eggless Ferrero Rocher Cupcakes


Scale

Ingredients

For the Cupcakes

  • 1/4 cup Butter – soft at room temperature
  • 1/3 cup Powdered Sugar (adjust to taste)
  • 2 Tablespoons thick, plain Yogurt (or Sour Cream)
  • 2 Tablespoons Condensed Milk or Milk Powder
  • 1 cup + 1 Tablespoon All Purpose Flour (Refined Flour or Maida)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • a pinch of Salt (Skip if using salted butter)
  • 23 Tablespoons Milk or water – if required
  • 56 Ferrero Rocher Chocolates, crushed
  • 68 Ferrero Rocher Chocolates – frozen (for stuffing in the middle)

For Frosting

  • 1/4 cup Butter, at room temperature
  • 1/3 to 1/2 cup Powdered Sugar (adjust to taste)
  • 23 Tablespoons Nutella
  • Ferrero Rocher Chocolates to decorate on top (optional)

Notes

  • If you plan on stuffing the cupcakes with Ferrero Rocher, make sure to unwrap them and freeze them for a few hours ahead of time. This way, the chocolate will not fall apart completely while baking. Otherwise, it will get soft.

Instructions

For the cupcakes

  1. Line cupcake molds with liners. Preheat oven to 160 C / 325 F. If using a convection oven, reduce the heat to 140 C / 285 F.
  2. Cream together butter and sugar for 1-2 minutes to form a smooth mixture
  3. Add yogurt / sour cream and condensed milk / milk powder and mix well.
  4. Crush some Ferrero Rocher chocolates into the mixture and mix.
  5. Sift together and add the flour, salt, baking powder and baking soda into the wet mixture.
  6. Mix gently to form a smooth and lump free batter. If you over mix, the cupcakes will have a bread-like texture
  7. Fill cupcake molds with batter upto half way up. Stuff each mold with a frozen Ferrero Rocher. Make sure the Ferrero Rocher is fully stuffed. If it is coming out of the batter, add some more batter to cover the entire chocolate.
  8. Bake for 20-25 minutes or until the cupcakes are fully cooked through.
  9. Let them cool completely. Frost or serve as is.

For frosting

  1. Cream together the butter and sugar to form a smooth buttercream
  2. Add nutella and mix again to form nutella flavored cream.
  3. Keep it chilled until further use.

To decorate

  1. Fill the frosting in a zip lock bag. Cut of one side of the edge.
  2. Frost each cupcake with as much or as little frosting as you like
  3. Top off each cupcake with another Ferrero Rocher (optional)
  4. Serve immediately or keep it chilled in the refrigerator

Note – This will stay good in the fridge for 3 days.


  • Category: Dessert
  • Cuisine: American