- Average
- Average budget
Ingredients
- 225g butter, softened
- 225g sugar
- 4 eggs
- 10ml Caramel Essence
- 225g self raising flour
- 60ml Cocoa powder
- 5ml baking powder
- 18 ferrero rocher chocolate
Preparation
Step 1
. Preheat oven to 180deg. Spray 18 muffin cavities with non stick cooking spray. Place foil cupcake cases in pan.
Step 2
In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and essence and beat till light and fluffy. Sift flour, cocoa powder and baking powder into egg mixture and combine. Add cream and blend to a soft cake batter.
Step 3
. Place 60ml batter into each cupcake and place a ferrero choc in the centre. Bake in oven for 20-25 minutes till done. Remove from pan and cool on wire rack. Spoon chocolate glaze on to cupcakes. Leave to set and decorate as desired.
Step 4
Ferrero topping:
1cup chopped almonds
1cup Pecans chopped
1 cup dessicated coconut
Place on baking tray and roast until golden. Allow to cool.
Meanwhile take 1 cup Nutella and 1 large whole nut chocolate and melt it over a double boiler.
Once the roasted ingredients have cooled add to chocolate mixture.
Smear over cooled cupcakes and sprinkle with gold sparkles for a real Ferrero look.
For a show stopping display- use brown or black cupcake liners and tie with gold ribbon. Dust generously with gold sparkle dust!