It’s not really the right season for Ferrero Rocher, which are traditionally more associated with Christmas time. However after purchasing some gold lustre dust from Hobbycraft on a whim, I felt compelled to bake something with a golden theme.
I tried my hardest to make these cakes look as much like an actual Ferrero Rocher as possible, even going as far as drawing the gold lines on the cupcake cases; Although I have to admit that it was rather tedious/fiddly and definitely an optional extra depending on how keen you are!
Makes: 12 Cupcakes
Ingredients:
For the cupcakes:
200g Softened Butter
200g Caster Sugar
4 Eggs
200g of Self Raising Flour
50g of Cocoa Powder
50ml of Milk
6 Ferrero Rocher cut in half
For the Icing/Decoration:
250g of Softened butter
500g of Icing sugar
50g of Cocoa Powder
3 Tablespoons of Milk
—-
100g Roasted Chopped Hazelnuts
400g of Milk Chocolate
Gold Lustre Dust
Method:
1.Preheat the oven to 170°C/340 F/ Gas Mark 3
2. Beat the butter and caster sugar until pale and fluffy.
3. Add the self-raising flour, cocoa powder, milk, eggs and then mix again until everything is combined.
4. Line a 12 hole muffin tin with cupcake cases and then spoon the mix into the cases.
5. Cut 6 Ferrero Rocher in half. Put the 12 halves in the middle of each of your 12 cupcakes.
6. Bake the cakes in the centre of the oven for 20-25 minutes until the cupcakes are well risen and springy to the touch.
7. Remove from the oven and allow to cool thoroughly before decorating.
8. To make the buttercream beat 250 grams of softened butter until it is pale and smooth. Then gradually add the icing sugar a bit at a time, followed by the milk and cocoa powder. Beat everything together until the buttercream is light and fluffy.
9. To create the domed buttercream I used an ice cream scoop like this one to dollop the buttercream on to the top of my cakes.
10. Sprinkle chopped hazelnuts all over your buttercream and then put the cakes in the fridge for the icing/hazelnuts to firm up so they are ready for coating in melted chocolate.
11. Whilst your cakes are setting in the fridge you need to melt the 400g of chocolate either in the microwave or in a bowl over a pan of simmering water.
12. Pour your melted chocolate in to a deep container (I used a large mug). Then dunk the top half of your cupcakes in to the melted chocolate until all the buttercream is coated. Don’t worry if it isn’t perfect, as it’s meant to resemble the crinkly foil that Ferrero Rocher are wrapped in.
13. Once you have dunked all 12 cupcakes they need to set in the fridge again.
14. Once the chocolate is set you can use food safe brush to add the gold lustre dust to the top of the cakes.
15. If you want to be super keen like me you can then use a gold pen to draw two lines on the outside of the brown cupcake cases so they look even more like and actual Ferrero Rocher!
Crumble and Crunch 