Another take on a flavour combination that’s already a favourite on the blog – alongside the Rocher meringue torte and Rocher cake, these irresistible chocolate hazelnut cupcakes simply had to happen. I made them for Children’s Day… don’t ask who ate the most ;). Filled with Nutella and topped with a chocolate hazelnut cream – completely addictive!
Makes 12 cupcakes.
Ingredients for Rocher cupcakes:
- ½ cup plain flour
- ⅓ cup ground hazelnuts
- ½ teaspoon bicarbonate of soda
- ¾ teaspoon baking powder
- 120 g butter
- 55 g dark chocolate, chopped
- ½ cup cocoa powder
- 2 large eggs
- ¾ cup caster sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yoghurt
All ingredients should be at room temperature.
Mix and sift together the flour, ground hazelnuts, bicarbonate of soda and baking powder. Set aside. In a saucepan, melt the butter. Remove from the heat, add the chopped chocolate and leave to melt, stirring at the end. Add the sifted cocoa powder and whisk until smooth. Leave to cool slightly.
In a mixing bowl, whisk the eggs with the sugar until pale and fluffy. Add the vanilla extract and continue mixing. Pour in the chocolate mixture and mix thoroughly. Add the sour cream, alternating with the dry ingredients, folding gently with a spatula just until combined.
Line a muffin tin with paper cases. Fill each case halfway (the batter will be quite thick, almost mousse-like – a piping bag with the tip cut off works best here).
Bake at 170°C for about 20 – 22 minutes, or until a skewer inserted into the centre comes out clean. Remove and cool on a wire rack.
To finish:
- 400 g Nutella (1 jar)
- 250 g full-fat cream cheese (such as Philadelphia), chilled
- 12 Ferrero Rocher chocolates (or toasted hazelnuts, whole or chopped)
Prepare the cooled cupcakes by trimming off the domed tops slightly. Hollow out the centres (using a small knife, spoon or apple corer). Fill each cupcake with Nutella using a piping bag.
In a mixing bowl, beat the chilled cream cheese with the remaining Nutella until smooth (do not overmix). Transfer to a piping bag fitted with a round nozzle and pipe onto the cupcakes. Top each cupcake with a Ferrero Rocher chocolate.
Store in the fridge.
Enjoy!
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