Do these Ferrero Rocher cupcakes even need an introduction? These are the kind of cupcakes that walk into a party and everybody turns their head to stare! They’re the A-Lister of cupcakes, I mean look at them! Moist, rich chocolate cake filled with chocolate hazelnut ganache and topped with chocolate hazelnut swiss meringue buttercream – who doesn’t love chocolate and hazelnut together? They’re the classic couple, the Fred Astaire and Ginger Rogers of food pairings! What I’m trying to say is these cupcakes are to die for, if you like Ferrero Rocher these cupcakes are for you!
I’m going to be bringing these cupcakes along for the crowd at Fiesta Friday today, so I hope they love them as much as I do! Today’s FF is co-hosted by the ever wonderful Jhuls and Selma, so it’s sure to be a great party! Make sure you come along, there will be lots more tasty treats and awesome blog posts to devour!
This post is going to include the recipe for the chocolate hazelnut ganache and chocolate hazelnut swiss meringue buttercream. The cake recipe I used for these was this recipe, which is perfect for cupcakes as it’s super light while still being rich. I won’t write up that recipe in this post so you’re not bombarded with recipes! Besides, I need to get on with baking for my biscuit GBBO challenge!
I’m gonna use this opportunity to let you know about a new feature I’ll be doing on this blog. As you’ve probably noticed, I’m a big baker and that’s what this blog is for – my baking adventures. However, from now on once a month I will be featuring a recipe that is not part of my baking, it will be something I have cooked. I do love cooking, but I don’t do it that often. This is partly due to my chronic health issues, getting the energy to cook dinner in the evening is not always easy and I usually end up having a frozen meal of some kind – especially when I’ve used up all my energy baking! I’m hoping this feature will motivate for me to cook for myself when I do have the energy. I hope you will enjoy those posts, but don’t worry this is still a baking blog!
- 115g Nutella
- 120ml double cream (heavy whipping cream)
- 55g dark, good quality, chocolate, chopped
- In a small saucepan, heat cream over medium low heat.
- Stir in Nutella and stir until smooth and combined
- Add chocolate and stir until melted
- Leave to cool for 5 minutes
- Great for filling, drizzling and covering cakes!
- 5 large egg whites
- 1.5 cup sugar
- 2 cups unsalted butter, cut into cubes and softened
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1/2 cup nutella
- Whisk together the egg whites and sugar in your stand mixer bowl and place it over simmering water. Heat to about 160F (about 7 minutes), whisking occasionally.
- Transfer bowl to stand mixer fitted with whisk attachment and beat on medium high speed until mixture cools, doubles in size and forms stiff peaks. This takes about 10 minutes.
- Switch to the paddle attachment and add butter one piece at a time, mixing to combine after each addition. The mixture may curdle but keep mixing and it’ll come back together don’t worry.
- Add salt and vanilla and mix to combine. Set aside quarter of the frosting aside for the vanilla portion (if you want just Nutella SMBC obviously you don’t need to do this)
- Add Nutella to remaining frosting and beat to combine.
- Use immediately
- SMBC doesn't tend to keep very well, so use it straight away
- Cooled chocolate cupcakes
- Your chocolate hazelnut ganache
- Your chocolate and hazelnut SMBC
- Your saved vanilla SMBC
- Halved ferrero rochers
Cut a small circle of out the centre of each cupcake, saving the top of the cut out. Fill each cupcake with a teaspoon of ganache and then replace the cut out top, trimmed down to fit.
Using a piping back with either the end snipped off or a large round nozzle – pipe swirls of the chocolate and hazelnut SMBC on each cupcake. Then take some more of the ganache and drizzle over the cupcakes. Then, using another piping bag with a star tip nozzle, swirl a little of the vanilla SMBC on top of the drizzled chocolate and hazelnut SMBC.
Top with half a ferrero rocher and they are ready to eat, yummm!