Ferrero Rocher Cupcakes
Chocolate Cupcakes Topped with Ferrero Rochers sat in a bed of golden chocolate icing sugar, chocolate drizzle and sprinkling of hazelnuts.
If you’re going to bake anything and decorate it with Ferrero Rochers, then the first thing you absolutely need to do is buy a gold edible spray.
If you don’t use gold in your decoration, then you are not doing it justice. Ferrero Rochers are too classy to not sit on something gold – they’re basically the royals of the chocolate world. Not using gold would be like making the Queen turn up in a wheelbarrow and sit on the grass to watch the racing at the Royal Ascot!
Can you imagine that, seriously?!
Here are some gold sprays that I can personally recommend:
The top one is more like a liquid spray, and the bottom is more of a powder spray. Both work well for this, it just depends what you find easier to work with! I used the powder one for the cupcakes photographed, simply because… that was what was in my cupboard at the time.
Now that you’ve purchased your gold spray, I’m happy that you have full respect for the VIC’s (very important chocolates) and I can now go on to tell you how to do the rest!
Here’s how I made my Ferrero Rochers Cupcakes
* This post contains affiliate links.
Ingredients (makes a batch of 12)
5oz caster sugar
4oz Self raising flour
2 tablespoons cocoa powder
600g icing sugar
2 tablespoons cocoa powder
belgian chocolate sauce
Edible gold spray
12 Ferrero Rochers
What you’ll need to make these Ferrero Rochers Cupcakes
Large Drop Flower Nozzle
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 170 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
1. Firstly, place the butter/margarine and sugar in a mixing bowl and beat with electric whisk or in a food processor until light and fluffy.
Tip – only mix each item in for as long as you need too, being careful not to over beat your mixture.
2. Add the eggs and mix until combined.
3. Add flour and continue to mix until combined.
4. Add cocoa powder and continue to mix until combined.
5. Divide the mixture evenly between the 12 bun cases, and place the tin on the middle shell of the oven.
6. Bake for approximately 20 minutes.
Tip – Avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – When you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cupcake, you must shut the door again carefully and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
1. Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
2. Add 2 tablespoons of cocoa powder until completely mixed.
3. Tear off a large square of cling film and place flat on the worktop. Add your mixture to the centre and roll it up in the cling film. This will leave you with a tube-like roll of icing with a hole at either end. At one end, tightly twist the cling film to close the hole, twisting up to as far as meets the icing. At the other end, Loosely twist the cling film.
Tip – This step isn’t necessary if you don’t have cling film, I just like to do it as the piping bag takes less cleaning this way! You can just put the icing directly into the bag if you’d prefer.)
4. Loose end first, place the cling film icing roll into a piping bag with a drop flower nozzle.
I prefer a larger nozzle for this particular swirl so I used the JEM no1 B drop flower nozzle, and the mason cash 45cm piping bag which I have linked below for you.
5. From the top of the piping bag, squeeze the icing down towards the nozzle. Test on a piece of greaseproof paper.
6. Applying pressure downwards on the piping bag, ice the cupcake from the outside in, using 3 circular motions until it all meets in the middle.
7. When you have completed your icing swirl, stop applying pressure and drop it down before lifting away.
8. Take your gold spray, and cover the whole of the icing swirl.
9. Heat Belgian chocolate sauce in the microwave for 15 seconds and drizzle in a side to side motion over the cupcake.
10. Finally, complete by placing a Ferrero Rocher on the top.
Something you might like
If you like this recipe, you may also like my Ferrero Rocher cake! Click here to see the recipe.