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thecakebar:

Ferrero Rocher Cupcake Recipe!

I don’t have anything else to say! ENJOY!

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Recipe:

The cupcake recipe came from Laura of Sweets Made Here. It is for 12 cupcakes. I doubled it.

• 1/2 c boiling water
• 6 T unsweetened cocoa powder
• 1/4 c milk
• 1/2 t vanilla extract
• 1 T hazelnut extract
• 1/2 c unsalted butter, softened
• 10 T dark brown sugar
• 6 T granulated sugar
• 2 large eggs
• 1 c all-purpose flour
• 1/2 + 1/8 t baking soda
• 1/4 t salt

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk, vanilla, and hazelnut extracts. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack.

Recipe continues here!

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