Recipe: Ferrero Rocher Surprise Cupcakes and Chocolate Minis
Sorry for the lack of updates for the last 2+ weeks. I cannot believe it’s February already. Did January just fly by without me noticing? Still, it had been pretty crazy with multiple flare ups and bed-ridden days but of course not forgetting the many CNY reunion dinners with the lou-hei and steamboats. Dad and mum were sweet enough to drive up to KL for a weekend where we stayed at the Sheraton and since dad was a member of the Starwood Hotels, we were able to enjoy some privileges- free flow of Hors d’oeuvres every evening with pots of TWG tea, enjoying breakfast in the lounge with the lovely view from the top in the mornings. It was a nice break with the family..
Anyhow with all the craziness of Christmas and Chinese New Year, I had not been baking at all so my swollen arthritic hands were starting to get itchy and I decided to get back to my oven and make something special for everyone who had been so sweet and looking after this sick child all this while.
I stumbled upon this Ferrero Rocher cupcake recipe and was thrilled at the idea of cutting open a cupcake and seeing a ferrero rocher chocolate ball inside (little things in life excite me) so I decided to try it. I made 2 batches of 6 big cupcakes and did not realise I had so much remaining batter left! Ended up making chocolate minis (about 46 of them) which turned out to be a terrific idea because the chocolate minis were delish and fluffy.
And of course I wanted an excuse to use the new baby that daddy had bought for me last Christmas!
2 cups all-purpose flour
1 cup caster sugar + 1 cup brown sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 tsp baking powder
1/2 tsp salt
1 cup olive oil
2 cups of butter milk
2 teaspoons vanilla essence
12 Ferrero Rocher chocolates (depending on how many big ones you are planning to make)
Freeze 12 Ferrero Rocher candies for 30-45 minutes before baking.
Preheat oven to 180 degrees Celsius
To make cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together oil, eggs, buttermilk and vanilla. Add wet ingredients to dry, mixing well. Increase speed and beat for 2 minutes, until well combined. Spoon into paper-lined muffin cups, filling halfway and plop one frozen candy into the middle of each cup of batter.
Bake for about 15-20 minutes or until tops are firm and toothpick inserted into cake comes out clean. Let cool in pan for a few minutes, then transfer to rack and cool completely.
Cut open a big cupcake and there is your ferrero rocher surprise!