THIS IS FOR ALL YOU FERRERO ROCHER ADDICTS AND NUTELLA EATERS! Bake the cupcakes and fill with Nutella and finish off with a Ferrero Rocher chocolate! Ulitimate decadence! Chocolate Syrup Cupcakes 1/2 cup butter, at room temperature 1 cup sugar 4 large eggs, at room temperature 11 fluid ounces Hersheys chocolate syrup (or use any other chocolate syrup) 1 tablespoon pure vanilla extract 1 cup all-purpose flour Line muffin pans with 15 paper liners. Preheat the oven to 180 degrees C. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Dont overbeat, or the cupcakes will be tough. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Dont overbake! Let the cupcakes cool thoroughly in the cases FERRERO Rocher Cupcakes by Monica H 1 recipe chocolate cupcakes (recipe above) 1 13 oz. jar Nutella 15 Ferrero Rocher candies Cut out a small piece out of the top of the cooled cupcake using a small paring knife. Discard or eat the small pieces of cake that are removed from the cupcakes. This will create a well for the Nutella to sit in. Fill each cupcake with 1 tablespoon of Nutella. Repeat until the Nutella has been evenly divided amongst the cupcakes. Top off each cupcake with a Ferrero Rocher candy, slighting pressing into the Nutella so it stays put. Store at room temperature in an airtight container. Makes 15 cupcakes.
Posted on: Thu, 16 Oct 2014 11:06:33 +0000
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