Ferrero Rocher Cupcake Recipe

Mmm, how amazing do these look? I’m not one to blow my own trumpet or anything but these Fererro Rocher cupcakes were insanely delicious and sooo easy to make. Especially as the majority of ingredients were already stored away inside my baking drawer, so no money was spent! I know what you must think, I’m barking mad for having boxes of Christmas chocolate still left over, I mean… it’s been what 5 months now?

What better way to use up left over chocolate than to create some cakes. One of the easiest baking recipes known to man, throw everything in a bowl and ta-da you have 12 beautifully cased cups of gooey sponge. I’m sure even Mary Berry would approve of how these turned out. Before I attempted the cupcakes, I placed 12 Fererro Rocher chocolates from a selection box in the fridge to keep them cool before placing them inside the mixture. This makes them less likely to crumble when baking. This recipe takes just 30 minutes prep time, 15-20 minutes cooking time and 50 minutes total. To create the 12 cupcake sponges I used:

1 cup all-purpose flour
1 teaspoon baking powder
3/4 cup of caster sugar
1 teaspoon salt
1/2 cup cocoa powder
2 tbsp vegetable oil
2 tbsp of golden syrup
1/2 cup semi skimmed milk
1 large egg
1 teaspoon vanilla extract
12 Ferrero Rocher (frozen)

This is where the fun happens. Preheat your oven to 180C and place 12 standard sized cupcake cases inside a tray. I once baked cupcakes without the tray and they cooked in oblong shapes! Next, whisk together sugar, flour, cocoa, baking powder and salt. In a separate bowl, beat together oil, egg, buttermilk and vanilla extract and syrup until smooth then add dry ingredients and mix well to combine.

Be careful not to overfill cupcake liners as they should be about 2/3 full at first. Add 1 tablespoon of the batter, then place Ferrero Rocher in each cup and add another spoonful of remaining batter. Place in the middle of preheated over and wait for 15 minutes before opening the door. To check if they are baked, poke a hole in the middle of the raised cupcake with a knife to see if any wet mixture comes out.

If you can help it, be patient enough and wait until all cupcakes are completely cool before adding a dollop of Nutella on top of each one and top with another Fererro Roche (if you have any spare). Maybe you can even enjoy yours with a big scoop of ice cream! What do you think of these chocolate cupcakes? Will you be attempting them any time soon? Do let me know in the comments below.