Update: These were recently featured on All Things Cupcake!
I made these cupcakes for my older brother's birthday. For the last 3 years he has been bugging me to make him these cupcakes and 2010 was finally his year. I've made this cupcake recipe before and topped them off with chocolate ganache. My brother tried them and said the cake part was very good but that he didn't like the ganache. He then suggested that I buy Ferrero Rocher and scoop out the center of them to fill the cupcakes with. I had a better idea. I was going to fill them with Nutella and top them with a whole candy. Thus the Ferrero Rocher cupcake was born!
I used to really love hazelnut and chocolate together. Like it was seriously my favorite thing ever. Then all of a sudden I didn't like it anymore and the smell of the nuts made my stomach churn. Probably because I ate so much of it :-) I haven't eaten Nutella in a long time but I was bound to make these for my brother so I bought a jar. And I have to tell you, I've been missing out all this time. I like it again!
The cupcakes in this recipe are made with Hershey's chocolate syrup so it tastes of chocolate but it's not overwhelming. And since they're made with syrup and not cocoa the cupcakes are somewhat like a cake brownie in texture but a little sticky. In my opinion it's the perfect texture and taste to the chocolatey hazelnuts of the Nutella and Ferrero Rocher. The cupcakes were very simple to make and were a hit! My brother loved them.
Ferrero Rocher Cupcakes by Monica H
- 1 recipe chocolate cupcakes (recipe below)
- 1 13 oz. jar Nutella
- 15 Ferrero Rocher candies
Cut out a small piece out of the top of the cooled cupcake using a small paring knife. Discard or eat the small pieces of cake that are removed from the cupcakes. This will create a well for the Nutella to sit in.
Fill each cupcake with 1 tablespoon of Nutella. Repeat until the Nutella has been evenly divided amongst the cupcakes. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put.
Store at room temperature in an airtight container.
Makes 15 cupcakes.
Chocolate Syrup Cupcakes from Ina Garten
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup sugar
- 4 large eggs, at room temperature
- 11 fluid ounces Hershey's chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
Line muffin pans with 15 paper liners. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
Makes 15 cupcakes.
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All you have to do is leave me a comment on this post. Be sure to leave your email address so I can contact you if you win. One comment per person please. Two winners will be selected at random using Random.org later in the week.
ETA: Oops, I forgot to mention that this giveaway is open to continental US residents only. Simply because the chocolate would melt before it reached you. Sorry!