Ferrero Rocher Chocolate Cupcakes

Ferrero Rocher chocolate Cupcakes Feature

My Nanna Mac’s Moist Chocolate Cake is my all time favourite chocolate cake recipe, it’s so deliciously moist, cheap to make (no fancy pants ingredients), you throw all the ingredients in the bowl together (a one bowl mixer) and when ever I make it I have people asking me for the recipe (to me that’s the tell tale sign you’ve got a winner on your hands).

Last week Miss 4 and I decided we’d make her preschool teachers a post birthday treat and what better cake to celebrate with than Nanna Mac’s Moist Chocolate cake. Instead of making a whole cake I adapted the recipe to make 18 cupcakes. For those who’ve been reading my blog for a while you may remember my Deconstructed Cherry Ripe Cupcakes……..well since making those little treasures I’ve mastered the art of making these little cupcakes perfectly, the secret is NOT to overfill the patty pans, you only want them half full or they’ll overflow while baking, trust me I’ve tested the theory!!

Knowing that the preschool teachers are a little partial to chocolate we decided to treat them with some Ferrero Rocher Chocolate Cupcakes and let’s just say they were welcomed with open arms when we turned up to preschool with them last week.

Miss 4 had a lovely time helping, you may notice her attire is not exactly what you would normally bake in but who was I to stand in her way of dressing up for the occasion.

FRCC Miss4 helping 2

Mixing…….

FRCC Miss 4 helping 3

Sifting……

FRCC Miss 4 helping

It really was a fun morning.

We kept a couple of cupcakes aside for ourselves, Zadada, the 2 big kidlets and our Fairy God Mother (our amazing cleaner that comes once a fortnight to help me stay sane!!!!), everyone loved them!

I think the fact that hidden inside was half a Ferrero Rocher, on top of that I had piped a little dome of chocolate and Ferrero Rocher buttercream icing (I folded crushed Ferrero’s through the icing) then we finished them off by placing the other half of Ferrero on top of the icing……..SO YUMMY!!!!!!

Here’s your How-To:

FRCC instruction collage

 

In case you were wondering what the open tipped nozzle I used to pipe with looked like…….it looked like this (below). It has a diameter of 1 cm. I love using these disposable piping bags because they’re nice and big and the only thing you’re left with to wash is the nozzle.

If you don’t have an open tipped nozzle you could just cut the end of your piping bag off (even a good quality snap lock bag) you should get a similar effect, I didn’t do anything fancy, just piped a blob on top ensuring I didn’t lift the nozzle up until I’d piped out the amount of icing I wanted.

FRCC Open nozzle tip

FRCC 2

FRCC single closeup

And while I was icing someone else was having a lovely time beside me doing some creating of her own!

FRCC Miss 4 doing her thing

 

4.5 from 2 reviews
Fererro Rocher Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cakes
Serves: 18
Ingredients
  • 1⅓ cups Self-Raising flour
  • ½ cup cocoa
  • ¼ teaspoon bicarbonate soda
  • 1½ cups caster sugar
  • 1 cup milk
  • 125g butter softened
  • 1 teaspoon vanilla essence
  • 2 eggs lightly beaten
  • ICING
  • 3 cups icing sugar, sifted
  • 3 tablespoons cocoa, sifted
  • 250g butter softened (room temp), cut into cubes
  • 3 tablespoons milk
  • 24 Fererro Rochers (crush up 6 and cut remaining 18 in half)
Instructions
  1. Preheat oven to 160C fan forced
  2. Line 2 x 12 Muffin tins (1/3 cup capacity) with 18 patty pans
  3. Sift flour, cocoa and bicarb soda into bowl. Add sugar, milk, butter, essence and eggs.
  4. Beat mixture for 3-5 mins starting on low speed (you don't want it to splatter everywhere) and increase to high, mixture will lighten slightly in colour, mixture will be fairly thin that's ok.
  5. Spoon mixture into prepared patty pans so that they are half full ONLY, anymore and they will overflow while baking, not pretty!
  6. Bake in oven for about 25 minutes, cakes are cooked when skewer inserted comes out just clean. Stand cakes 5 mins before turning out onto wire rack to cool.
  7. ICING
  8. Place all ingredients in bowl of an electric mixer, beat until mixture is smooth and creamy (about 5 minutes).
  9. Add crushed Ferrero Rochers and beat again to just combine.
  10. With a serrated knife cut out a 20 cent size piece of cake from each cooled cupcake (you want the cut deep enough that half a Ferrero will snuggly push in).
  11. Fill prepared piping bag (open tipped nozzle attached if you have one) with icing and pipe a dollop on top of each cup cake.
  12. Finish off by gently pressing half a Ferrero on top of icing.
  13. Repeat this process for remaining 17 cakes.
  14. Store in an airtight container, if weather is warm where you are keep cupcakes in fridge and bring up to room temperature ½ hour before serving.
  15. Enjoy!

I have a new way to enjoy eating my cupcakes, I don’t know why it’s taken me this long to discover it, did you know about the cut in half and invert on top method?

FRCC how to eat it

Until the next time………

Zamamabakes

(Visited 1,354 times, 1 visits today)

Ferrero Rocher chocolate Cupcakes Feature

My Nanna Mac’s Moist Chocolate Cake is my all time favourite chocolate cake recipe, it’s so deliciously moist, cheap to make (no fancy pants ingredients), you throw all the ingredients in the bowl together (a one bowl mixer) and when ever I make it I have people asking me for the recipe (to me that’s the tell tale sign you’ve got a winner on your hands).

Last week Miss 4 and I decided we’d make her preschool teachers a post birthday treat and what better cake to celebrate with than Nanna Mac’s Moist Chocolate cake. Instead of making a whole cake I adapted the recipe to make 18 cupcakes. For those who’ve been reading my blog for a while you may remember my Deconstructed Cherry Ripe Cupcakes……..well since making those little treasures I’ve mastered the art of making these little cupcakes perfectly, the secret is NOT to overfill the patty pans, you only want them half full or they’ll overflow while baking, trust me I’ve tested the theory!!

Knowing that the preschool teachers are a little partial to chocolate we decided to treat them with some Ferrero Rocher Chocolate Cupcakes and let’s just say they were welcomed with open arms when we turned up to preschool with them last week.

Miss 4 had a lovely time helping, you may notice her attire is not exactly what you would normally bake in but who was I to stand in her way of dressing up for the occasion.

FRCC Miss4 helping 2

Mixing…….

FRCC Miss 4 helping 3

Sifting……

FRCC Miss 4 helping

It really was a fun morning.

We kept a couple of cupcakes aside for ourselves, Zadada, the 2 big kidlets and our Fairy God Mother (our amazing cleaner that comes once a fortnight to help me stay sane!!!!), everyone loved them!

I think the fact that hidden inside was half a Ferrero Rocher, on top of that I had piped a little dome of chocolate and Ferrero Rocher buttercream icing (I folded crushed Ferrero’s through the icing) then we finished them off by placing the other half of Ferrero on top of the icing……..SO YUMMY!!!!!!

Here’s your How-To:

FRCC instruction collage

 

In case you were wondering what the open tipped nozzle I used to pipe with looked like…….it looked like this (below). It has a diameter of 1 cm. I love using these disposable piping bags because they’re nice and big and the only thing you’re left with to wash is the nozzle.

If you don’t have an open tipped nozzle you could just cut the end of your piping bag off (even a good quality snap lock bag) you should get a similar effect, I didn’t do anything fancy, just piped a blob on top ensuring I didn’t lift the nozzle up until I’d piped out the amount of icing I wanted.

FRCC Open nozzle tip

FRCC 2

FRCC single closeup

And while I was icing someone else was having a lovely time beside me doing some creating of her own!

FRCC Miss 4 doing her thing

 

4.5 from 2 reviews
Fererro Rocher Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cakes
Serves: 18
Ingredients
  • 1⅓ cups Self-Raising flour
  • ½ cup cocoa
  • ¼ teaspoon bicarbonate soda
  • 1½ cups caster sugar
  • 1 cup milk
  • 125g butter softened
  • 1 teaspoon vanilla essence
  • 2 eggs lightly beaten
  • ICING
  • 3 cups icing sugar, sifted
  • 3 tablespoons cocoa, sifted
  • 250g butter softened (room temp), cut into cubes
  • 3 tablespoons milk
  • 24 Fererro Rochers (crush up 6 and cut remaining 18 in half)
Instructions
  1. Preheat oven to 160C fan forced
  2. Line 2 x 12 Muffin tins (1/3 cup capacity) with 18 patty pans
  3. Sift flour, cocoa and bicarb soda into bowl. Add sugar, milk, butter, essence and eggs.
  4. Beat mixture for 3-5 mins starting on low speed (you don't want it to splatter everywhere) and increase to high, mixture will lighten slightly in colour, mixture will be fairly thin that's ok.
  5. Spoon mixture into prepared patty pans so that they are half full ONLY, anymore and they will overflow while baking, not pretty!
  6. Bake in oven for about 25 minutes, cakes are cooked when skewer inserted comes out just clean. Stand cakes 5 mins before turning out onto wire rack to cool.
  7. ICING
  8. Place all ingredients in bowl of an electric mixer, beat until mixture is smooth and creamy (about 5 minutes).
  9. Add crushed Ferrero Rochers and beat again to just combine.
  10. With a serrated knife cut out a 20 cent size piece of cake from each cooled cupcake (you want the cut deep enough that half a Ferrero will snuggly push in).
  11. Fill prepared piping bag (open tipped nozzle attached if you have one) with icing and pipe a dollop on top of each cup cake.
  12. Finish off by gently pressing half a Ferrero on top of icing.
  13. Repeat this process for remaining 17 cakes.
  14. Store in an airtight container, if weather is warm where you are keep cupcakes in fridge and bring up to room temperature ½ hour before serving.
  15. Enjoy!

I have a new way to enjoy eating my cupcakes, I don’t know why it’s taken me this long to discover it, did you know about the cut in half and invert on top method?

FRCC how to eat it

Until the next time………

Zamamabakes

(Visited 1,354 times, 1 visits today)

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25 Comments on “Ferrero Rocher Chocolate Cupcakes

  1. These look all kinds of awesome – perfect for the Ferrero Rocher lovers in your life! And how good are disposable piping bags?!

    Reply
    1. Dannielle

      They certainly are Sammie!
      I Loooove disposable piping bags!!

      Reply
  2. Amanda

    I was wondering if your beautiful daughter was going to post her recipe for her delicious creation?! ????

    Reply
    1. Dannielle

      Hahaha she had a lovely time making (a great mess) Amanda. It kept her occupied for quite some time. ????

      Reply
  3. Firstly, your photos are amazing… secondly… it is WAY too late for me to crave chocolate, but that is what I am doing now (thanks to you 😉 ) and thirdly… can you deliver some to my school?! xo

    Reply
    1. Dannielle

      Thanks Kirsten that’s so kind of you to say. Glad I had you craving chocolate (exactly the reaction I was after ????).
      Deliver…….no problem but I think I may need a plane are you Sydney based?

      Reply
  4. Oh WOW! Talk about delicious! These look absolutely heavenly Dannielle! Love that you got the little one to help too.

    Reply
    1. Dannielle

      They most certainly are, lovely lady. My little helper made the adventure all the more worthwhile!

      Reply
  5. You’re killing me with these!!!!! Why oh why!! They look AMAZING. The Ferrero Rochers on top are so effective! Thanks so much for linking up with Fabulous Foodie Fridays! Have a great weekend xx

    Reply
    1. Dannielle

      My job is done if I’ve impressed the super beautiful lady of good blogging, thank you sweet lady. You have a beautiful weekend too! xx

      Reply
  6. These look amazing! You have the cutest photos too!
    Tegan xx – Permanent Procrastination

    Reply
    1. Dannielle

      Thanks Tegan, they are worth every little bit of the effort!

      Reply
  7. OMG Danielle these look divine! Off to make some right now (cause the baby wanted them, right???)

    Reply
    1. Dannielle

      You’ve got the sweetest excuse, yes of course because the baby wanted them, love it! I hope you enjoyed them xx

      Reply
  8. Amanda

    I finally made these delicious delights!! Just brilliant!
    *i wanted five stars but it wouldn’t let me do the fifth!

    Reply
    1. Dannielle

      Oh you’re just gorgeous Amanda!! Thank you. Did you snap a picture of them? Feel free to email it to me or post to my FB page, I love seeing my readers creations!
      Enjoy what’s left of your weekend lovely lady xx

      Reply
      1. Amanda

        I did get a photo. I’ve put it on Instagram ????

        Reply
        1. Dannielle

          Beautiful. If you tag me @zamamabakes I’ll come take a peek. Just got your email, thanks so much lovely lady ????

          Reply
  9. These look so fancy but your instructions seem so easy!! Awesome work once again.

    Reply
  10. Oh my goodie gumdrops these look so good. And I am so guilty of overfilling my cupcake cases :/

    Dropping by from #FFF

    Reply
  11. Dannielle these look fab…that frosting!!! Yum!

    Reply
    1. Dannielle

      Hehehe yes that frosting is a little dangerous Laura. Thanks for stopping by x

      Reply
  12. Pingback: Fabulous Foodie Fridays #67 - Bake Play Smile

  13. Yes well I know who’s popular at preschool then!
    I wouldn’t say no to 2 or 3 of these

    Reply
    1. Dannielle

      Hehehehe, you’ve got to work with your strengths ????. Actually there’s quite a few preschool Mums who love to bake! The teachers love it!

      Reply

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