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Recipe of the month

To celebrate National Cupcake Week from 18th to 24th September we would like to share a recipe for the most delicious cupcakes you have ever tried.

If you love Ferrero Rochers as much as us, you will love eating one or two of these.

Ingredients

For the chocolate cupcakes you will need;

·      125 ml. (1/2 cup) vegetable oil

·      200 grams (1 cup) sugar

·      2 large eggs

·      200 ml. (1 cup) sour cream

·      250 ml. (1 cup) milk

·      Pinch of salt

·      180 grams (1 1/4 cups) all-purpose flour

·      70 grams (1/2 cup) cocoa powder

·      1 tsp. baking powder

·      1/2 tsp. baking soda

For the filling:

·      175 grams (1/2 small jar) Nutella

For the chocolate cream:

·      250 ml. (1 cup) whipping cream very cold

·      100 grams dark chocolate chopped

Decoration:

·      12 Ferrero Rocher balls

·      Edible gold dust

 

Method:

1.    Chocolate cupcakes: preheat the oven to 170°C, and line the moulds in a cupcake tin with grease-proof paper

2.    Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture

3.    Add flour, cocoa powder and baking and whisk until you get a smooth batter

4.    Pour the batter into the moulds until they are 3/4 full

5.    Bake the cupcakes for 15-20 minutes or until set and a skewer inserted in the centre comes out with moist crumbs

6.    Cool completely at room temperature

7.    Using a Parisian spoon or two small teaspoons, create a small hole in the centre of each cupcake

8.    Fill the holes generously with Nutella

9.    Chocolate cream: whip the cream until you get a very firm whipped cream

10. Place the chocolate in a small bowl and melt in the microwave or over a pan of hot water until completely melted

11. Add 2-3 tablespoons of whipped cream into the melted chocolate and stir well until combined

12. Add the chocolate mixture into the rest of the whipped cream and fold gently until you get a uniform chocolate cream

13. Transfer the cream into a piping bag fitted with a smooth 2 cm piping tip

14. Pipe mounds of cream on top of the cupcakes

15. Place a Ferrero Rocher ball on top of each cupcake and decorate with a little edible gold dust

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