Hi lovelies,
So i know Ive mentioned on twitter and on here a few times how I'm trying to be healthier and lost a few pounds for the summer, but i think its safe to say everyone deserves a treat once in a while!! One of my lovely friends,Paula, runs her own food blog, Yummmmyy. I'm on it all the time reading her incredible recipes and drooling over her creations. Her latest one is definitely my new craving. She was kind enough to share her recipe her for you lovely lot. If you try this yourself make sure you send me some. Also check out Yummmmyy for more of Paula's fab creations. Enjoy!
Hi guys, I'm Paula the food blogger behind Yummmmyy. I'm a massive food and baking enthusiast, however I'm also a huge fan of fashion and lifestyle blogs, The Fashionista Observer in particular. So, when Roisin asked me to write a guest blog post I was more than happy to contribute.
So last week, I was really in the humour to bake something delicious and when I searched by baking press I began to feel a little inventive. I saw the box of unopened Ferrero Rochers that I had been trying to avoid since Christmas and thought why not try something new. I based this Ferrero Cupcake recipe on a standard sponge that I usually tweak for almost every cupcake or cake I bake, and decided to add Nutella and crushed Ferreros. I wasn't 100% sure how the cupcakes would turn out but despite my worries, they were a massive hit at home and in work, and, Dave, my chocolate monster boyfriend, couldn't get enough of them!
Ingredients
FOR THE CAKE MIX
225g Butter (softened)
225g Caster Sugar
4 large Eggs / 5 medium
225g Self Raising Flour (sieved)
3 tbsp Cocoa Powder (sieved)
FOR THE BUTTERCREAM
200g Icing Sugar
100g Butter (softened)
1 tsp Cocoa Powder
25g Dark Chocolate
1 tbsp Nutella
2 tbsp Boiling Water
EXTRAS
Approx. 6 Ferrero Rocher sweets
12 whole Hazelnuts
Nutella
Method
FOR THE CAKE MIX
1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line your muffin tray with muffin cases
2) Cream your butter and sugar together in the mixing bowl
3) When the mixture is creamed, add the eggs, one at a time
4) When the mixture is fully combined, begin to add the flour, again, one spoon at a time
5) When all of the flour has been added, add the cocoa powder
6) When fully combined, stop the beater and spoon one large dollop of the mixture into each of the bun cases
7) Then bake in your preheated oven for 15-20 minutes until the buns are firm to the touch
8) When baked, leave the buns to cool on a wire rack while you make the buttercream.
Method
FOR THE BUTTERCREAM
1) Cream the butter and icing sugar together in your mixer until white and fully combined (this may take a while -be patient)
2) Add the cocoa powder and continue to beat until combined again
3) Then leaving the mixture beating, melt the chocolate and the Nutella together in a bowl in the microwave- stop the microwave every 15 seconds and stir the chocolate
4) When melted, add the chocolate to the mixer while it is beating - one spoon at a time
5) Leave to mix and finally add in the boiling water while beating again
6) Beat for a further few minutes and leave to one side
To Assemble
1) Using a knife, cut a circular piece of the bun from each and leave to one side
2) Using a spoon, add a dollop of Nutella and a hazelnut to each cupcake and put the piece you cut from the cupcake back on top
3) Using your piping bag, pipe the buttercream onto each of the cupcakes, covering any Nutella that may be on the surface
4) Cut each of the Ferrero Rocher sweets into two or three and stick a piece on top of each cupcake (You can also add the crumbs for effect)
I really hope you like these delicious treats and would love for you to check out my blog for more Yummmmyy recipes, food pics and baking hints and tips. Thanks, Paula x
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