26.8.11

{table for two: ferrero rocher cupcakes}


ferrero-1
. . . and because there are still starlit and sultry summer nights to celebrate: impossibly decadent and delectably elegant ferrero rocher cupcakes . . .






c a k e

2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong [french vanilla] coffee, room temperature

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n u t e l l a
g a n a c h e
f i l l i n g

2 cups heavy cream
2 cups nutella

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c h o c o l a t e
h a z e l n u t b u t t e r c r e a m

1 jar (13 ounces) nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)

ferrero-2


b e g i n w i t h t h e c a k e

Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.

In a medium bowl, combine the sour cream, and vanilla and almond extracts. Set aside, as well.

Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined.

Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls.

With the mixer still on low, slowly add the [room temperature] coffee into the batter and beat until combined.

Preheat the oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean [so as not to over-bake], then set aside to cool.

ferrero-3

n u t e l l a
g a n a c h e
f i l l i n g


While the cupcakes are cooling, prepare the ganache:

In a saucepan over medium heat, warm the heavy cream; slowly add in the Nutella, small measured spoonfuls at a time, stirring between additions until combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly.

Using a butter knife, cut a circle in the cupcake about an inch wide and thins into a cone shape, being careful not to cut too deep, through to the bottom. Remove the piece of cake and cut off the cone so the circle becomes a coin. Repeat this step for all of the cupcakes.

When the Nutella ganache has cooled, spoon into each cupcake, leaving room to replace the coin top into the hole until it is level with the rest of the cupcake top; ensure no filling overflows, and if it does, lightly scrape the surface of the cupcake clean. Set aside.

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c h o c o l a t e h a z e l n u t b u t t e r c r e a m

Preparing the buttercream:

In the bowl of your stand mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in one cup increments, allowing each addition to combine before adding the next; continue creaming the mixture until well blended.

Adjust the mixer speed to low and add the salt and vanilla extract to the mixture. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right.

Adjust the speed setting to high to fluff the frosting, then transfer to a piping bag or tool. Pipe onto the cupcakes, and top with finely chopped hazelnuts.

Makes 36 cupcakes. Filling and buttercream recipes will make enough for approximately 24 cupcakes.

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{p.s.} previous table for two
features:

* watermelon, salt & chili granita
* campari citrus sorbet
* call me cupcake
*
le petit déjeuner
*
meringue-encased lemon cakes
*
home-made baguettes
* crab bruschetta


{all images & recipe instructions [with edits] from
something splendid;
cake recipe adapted by something splendid from The Confetti Cakes Cookbook by Elisa Strauss}

Labels: , , , , , , , ,

18 Comments:

Blogger Karlita said...

oh I want it!! I blame you for being hungry again!

August 25, 2011  
Blogger The enchanted home said...

PLEASE tell me these are dietic and under 100 calories! Haha, I am sure they are THAT good and no doubt worht whatever they are in calories...yummy!

August 25, 2011  
Anonymous Anonymous said...

Would the recipe change at all without the coffee? We don't drink coffee or have a coffee machine but I really want to make these...

August 25, 2011  
Blogger annawithlove said...

oh my goodness! this is just too good I will definitely be trying these out!

August 26, 2011  
Blogger Neda said...

Nutella ganache?! Now I am ready for the weekend! Thank you, thank you, thank you. Can't wait to make these. :-)

August 26, 2011  
Blogger Rachel {Da Paura ♥} said...

Decadent indeed, and looks so elegant!

xo
Rachel

August 26, 2011  
Anonymous The Pocket Stylist said...

These little pieces of perfection look devine!!

August 30, 2011  
Blogger chérie said...

oh. oh my. shamelessly salivating.

xo

August 30, 2011  
Anonymous Meta Musings said...

gorgeous photos! these look so good and pretty too!

August 30, 2011  
Blogger {this is glamorous} said...

anonymous -- great question -- we're [hopefully] answering it here: http://on.fb.me/nq0IRj

x

August 30, 2011  
Anonymous Rachel (The Peach and The Pit) said...

I love the ferrero rocher chocolates. What a fantastic idea to put it into a cupcake form! These look so beautiful. Great touch with the Nutella ganache filling!

August 30, 2011  
Anonymous Jen @ Savory Simple said...

These are gorgeous!

September 06, 2011  
Blogger The Procrastobaker said...

Oh..my..gosh..you temptress! Ferrero rochers are my alllll time favourite choccy and these just look beyond good...im going to be having nice dreams tonight i think! :) Beautiful

September 06, 2011  
Anonymous Maddy @ Somewhere Splendid said...

Thanks for posting about the cupcakes! Glad you liked them :) They are quite yummy...

September 08, 2011  
Anonymous Ann Porter {KitchAnn} said...

The cupcake looks so amazing! They are going to be on my mind all morning!

October 14, 2011  
Anonymous Anonymous said...

couldn't resist making these. they took a bit of time but are SO worth it. decadent and delish!

October 23, 2011  
Anonymous Anonymous said...

Just made these with a couple of girlfriends and they turned out amazing! Perfect recipe.

November 26, 2011  
Anonymous Anonymous said...

Cupcakes are delish, my only negative is that the frosting is WAY too sweet!

August 28, 2012  

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