Yummy Ferrero Rocher Cupcake
by Amarendra Mulye
Added to 4 cookbooks
This recipe has been viewed 13844 times
A cupcake made up of chocolate and hazelnuts, topped with choco-hazelnut icing and ferrero rocher chocolate.
For the Cup Cakes- Sieve Maida, baking powder and baking soda together for 2 to 3 times in a deep bowl.
- Add the butter, condensed milk and Vanilla essence and mix well using a hand blender, till it becomes soft and fluffy.
- Add the chocolate chips and hazelnuts and mix gently.
- Place the batter in greased cupcake moulds.
- Bake for 20-25 minutes in a pre-heated oven at 160°C.
- Insert a skewer in cake and check if it comes out clean.
- Allow to cool. Keep aside.
For The Butter Cream Icing- Blend the butter using a hand blender till it becomes soft and white.
- Add the icing sugar, cocoa powder and continue to blend the mixture.
- Add the milk and blend it continuously.
- Mix till the icing is soft.
How to serve- Take cup cake in a plate.
- Spread spoonful of icing on the cake.
- Sprinkle chocolate chips and hazel nuts.
- Cut Ferrero Rocher chocolate into two pieces.
- Place it on the top of the cake.
- Serve at room temperature.
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This recipe was contributed by Amarendra Mulye on 03 Mar 2011
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