Traditional recipes

Rocher cupcakes

Rocher cupcakes

Cupcakes rocher recipe of 13-11-2015 [Updated on 16-11-2015]

When I saw the picture of these Rocher cupcakes on the internet I was speechless: definitely too beautiful and enjoyable not to try to make them! In some recipes I have even seen a Ferrero Rocher put inside the dough in the cup, before cooking: I tried both versions, but I decided that the cooked Ferrero Rocher does not excite me, while the scenographic effect of those placed on Nutella like cupcake topping is awesome, so ... here's my favorite version! For the base of mine cupcakes I chose a chocolate mixture that already turned out very good then the hazelnut cream and ferrero rocher were added and everything became something absolutely lustful. One piece of advice ... do them, do them, do them! I leave you to my recipe and I wish you a sweet day: *

Method

How to make rocher cupcakes

Melt (in a double boiler or in the microwave) butter and chocolate, adding a pinch of salt.

In another bowl, pour the eggs and sugar.

Whip until you have a well swollen and frothy mixture.
Then add the chocolate mixture, now warmed.

Mix.

Finally add the flour and baking powder.

Whip until a homogeneous mixture is obtained.

Pour the mixture into the cups filling them 2/3 full.

Bake in a preheated convection oven at 180 ° C (or static at 200 ° C) and bake for about 15 minutes.

Let it cool, then, with the help of a teaspoon or the tip of a knife, slightly empty the center of the cakes.

Pour 1 teaspoon of Nutella on each cupcake, filling the cavity created and creating a small mound on the surface.

Then place a Ferrero Rocher on each mound of Nutella, pressing lightly, and serve. And your cupcakes rocher are ready: P



THERMOMIX ® RECIPE

Add chocolate to the bowl. Chop 10 sec / speed 8. Scrape down the sides of the bowl.

Add cream. Heat 2 min / 50 ℃ / speed 3.

Transfer as much as you can into a glass bowl and place in the fridge for 2 hours. Do not wash the bowl.

Cupcakes

Add sour cream, oil, eggs, vanilla and coffee powder to the bowl. Mix 10 sec / speed 4.

Sift in flour, sugar, cocoa, baking powder, baking soda and salt. Mix 10 sec / speed 4.

Add hot water. Mix 10 sec / speed 4.

Scrape down the sides and the bottom of the bowl. Mix 5 sec / speed 4. The mixture will be very runny.

Divide mixture between cupcake liners and bake around 22 mins until a wooden skewer comes out clean. Let cool completely on a wire rack.

Decorate with ganache and add a Fererro Rocher chocolate if you like.

Accessories you need

Spatula TM31
Measuring cup

Cocoa - I love Woolworths's Homebrand Cocoa

I use a 50ml measuring cup to make sure all my cupcakes are the same size.

Decorating - Place the ganache in a piping bag with a large round nozzle and pipe a big blob. Place the Ferrero Rocher on top and push down a little.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


Ferrero Rocher cupcakes

Melt the butter at room temperature and work it together with the sugar to obtain a nice homogeneous foam.

Add the eggs one at a time, then the salt, vanilla and lastly the flour and yeast and mix from bottom to top ..

Distribute the mixture in the 12 cups, up to the middle and put a Ferrero Rocher inside each, pushing it almost to the bottom of the cup.

Bake for about 20 minutes at 180 °.

Combine the cold mascarpone and the soft but not hot Nutella in a bowl and mix well.

Whip the cream until it is firm and add the Nutella and mascarpone cream.

Mix well and let the frosting rest in the refrigerator for about 15 minutes before using it.

Once the cupcakes are completely cold, put the cream in a pastry bag and decorate them.


Rocher cupcakes

Ingredients for 12-15 Rocher cupcakes:

  • 15-18 cupcakes (find the recipe here)
  • 500 ml of whipping cream
  • 50 gr of chopped hazelnuts
  • 15-18 whole hazelnuts
  • 4 tablespoons of Nutella + the one needed for the filling

Prepare your cupcakes and let them cool well. Once they have cooled down, empty them a little in the center with the special tool or with the help of a small knife and a teaspoon. At this point fill them with a teaspoon of Nutella and a whole hazelnut.

At this point, prepare the frosting: whip the cream in a very cold container. When it is whipped until stiff, add the tablespoons of Nutella and mix gently from top to bottom so as not to let the cream come apart. Let it rest in the fridge for 30 minutes.
Just before serving, with the help of a pastry bag garnish your Rocher cupcakes with the frosting and decorate with chopped hazelnuts.

If you want to stay updated on my recipes, I am also waiting for you on Twitter, Facebook and Instagram!

Published by cinquequartidarancia

Hello to all!! My name is Valentina, I am a physiotherapist but I have a great passion for making messes in the kitchen. Here I want to share with you all my disasters and small successes ^^ Show more articles

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Preparation

    1. Combine the unsweetened cocoa, sugar, milk and melted butter in a bowl.
    2. Add the sifted flour.
    3. Mix well and add the chopped chocolate.
    1. Lastly pour in the baking powder and baking soda, mixing the mixture well.
    2. Put the cups in the cupcake molds and pour part of the mixture without reaching the edge.
    3. Bake a 180 ° C for about 20/25 minutes or according to the characteristics of your oven.
    1. Remove from the oven and let cool i ferrero rocher cupcakes.
    2. For the ganache, heat the fresh cream then when it is boiling turn off the heat and pour the chopped dark chocolate.
    3. Mix well and let it cool completely then put in the fridge.
    4. After a couple of hours, whip the ganache with an electric whisk to make it soft.
    5. With the sac à poche, decorate each cupcakes with ganache.
    6. Place a Ferrero Rocher and a little chopped hazelnuts on top of each cupcakes.
    7. Enjoy your meal with the recipe of the Ferrero Rocher cupcakes!

    & bull Guides and Tips for the Preparation and Decoration of Sweets & bull

    The rain continues to fall incessantly and spring still seems far away, and to cheer me up a little at the sight of this gray sky yesterday I bought a pack of Ferrero Rocher & # 8230.goods!

    This morning I immediately got to work. A few days ago I went to a birthday party and the cake was filled with these delicious chocolates. In a few months we will no longer find them on supermarket shelves, so we must take advantage of them now or postpone them until after the summer. I decided to make some cupcakes and put the Ferrero Rocher inside. I tasted them at a friend's house in London a few months ago and today I tried the recipe.

    Preparation begins a few hours before, if not even the night before: the Ferrero Rocher must be placed in the freezer, we will need it frozen. This will ensure that they do not melt during cooking. Then freeze 16 of them.

    They should be placed in the center of the cup and poured the dough around it, do not overdo it, otherwise it will come out of the cups during cooking and goodbye cupcakes! Let's say that more or less they must be filled halfway. I preferred not to decorate them with butter cream, but I used a chocolate ganache & # 8230.mmmm what a delight!

    And look what happens when you eat them & # 8230 ..

    The soft dough leaves room for the wafer and the crunchy hazelnut & # 8230 & # 8230

    Cupcakes with Ferrero Rocher

    1 cup of brown sugar

    2 teaspoons of baking soda

    1 teaspoon of baking powder

    2 teaspoons of vanilla extract

    Preheat the oven to 180 degrees.

    In a bowl, pour the flour, sugar, brown sugar, cocoa, baking soda, baking powder and salt. Mix the ingredients so that the yeast is well distributed in the flour. In a second bowl, work the oil with the eggs, add the buttermilk and the vanilla extract. Add the ingredients from the first bowl to the second. Fill the cups halfway and bake for 20/25 minutes.

    Once taken out of the oven, let your cupcakes cool and start making the chocolate ganache

    240 gr of chocolate (I used the dark one, but you can also use the milk one.

    Pour the cream into a saucepan and heat it without boiling it. Pour the hot cream into the bowl with the chocolate and turn until the chocolate is melted. Turn slowly, so as not to incorporate air into the ganache. Once the cupcakes are cold, garnish them and & # 8230..ENJOY!


    1 Preheat the oven to 180ºC. Arrange the molds for the cupcakes on a baking sheet.

    2 In a bowl, whisk together the flour, sugar, baking powder, a pinch of salt and 1/2 cup of cocoa.

    3 Separately, add the oil, egg, buttermilk and half vanilla extract and mix with an electric mixer at medium speed until the mixture is homogeneous. Add the dry ingredients.

    4 Once the mixture is homogeneous, fill the molds 2/3 full. Place a Ferrero Rocher in each cupcake and pour the remaining mixture over.

    5 Bake for about 15-20 minutes and let cool.

    6 For the icing, melt the chocolate and let it cool. Mix together the butter and sugar until it forms a soft mixture. Add the cream cheese and mix again. Add the remaining vanilla and cocoa, Nutella and melted chocolate. Mix well and let it cool in the fridge for 15 minutes.

    7 Cover the cupcakes with the Nutella icing and garnish as desired with another Ferrero Rocher. Serve and enjoy!

    Our delicious chocolate cupcakes they hide a surprise inside. Yes, you guessed it, the chocolates Ferrero Rocher! How can a normal chocolate cupcake be more delicious? Well, we just prepared it and added one Nutella buttercream glaze. There is no excuse not to try ours Ferrero Rocher cupcakes with Nutella frosting.

    Our Ferrero Rocher cupcakes are not just good chocolate sweets or chocolaty snacks. They are also a perfect way to cuddle someone on their birthday or Valentine's Day. And for a special occasion they can be stacked thus forming a cupcake cake. Accompany it with a tasty chocolate drink and you won't regret it!


    With las manos en la tarta

    Ya llevaba cases dos semanas sin publicar nada, y no es por falta de recetas que llevar a cabo ni por falta de ganas de ponerme a ello, sino que distinguos factores me have tenido alejada de la cocina. Citas médicas, reuniones en el SEPE, recopilaciones de documentos y quedar con las amigas to prepare a gift basket for another of ellas that in a short time mamá. Todo esto me llevó to hear me agotada y alejarme de los fogones, pero este fin de semana estuve más descansada así que me metí a hornear.

    La verdad que la receta de os cupcakes de ferrero rocher aparece en muchos blogs, as much españoles as it is inglés. La primera de ellas que encontré fue de casualidad, buscando otra receta que no recuerdo, y al verla decidí que tenía que hacerlos. Había I look at the page en la que salía la receta pero la semana pasada mi pc cogió a virus que no te deja navegar en internet, y tuve que format it. Lo malo es que con el enfado de tener que formatear el pc (que hacia only a semana que había formateado) se me olvidó look los marcadores y perdí la página.

    La solución fue ponerme a buscar recetas, encontré muchas but not that primera. Así que después de mucho leer vi que todas tenían algo en común: hacían su receta básica de cupcakes de chocolate favorita, le añadían sabor a avellana (using extracto or avellanas) y un frosting de nutella with a ferrero rocher crowning the cupcake, así que decidí hacer mi propia versión.

    Ferrero rocher cupcakes (12 cupcakes)

    • 150g of azúcar
    • 120g of harina
    • 125 g of mantequilla without salt in Tª room
    • 2 huevos (yo pongo tamaño M)
    • 3 cucharadas de cacao en polvo sin azúcar (yo utilizo cacao valor)
    • 75mL of leche
    • 1cucharadita de polvos de hornear
    • 1 cucharadita de extracto de avellanas
    • 5-6 ferrero rocher picados (optional)

    Precalentar el horno 170º with calor arriba y abajo.

    Poner cápsulas en un molde para cupcakes or engrasarlo.

    Tamizar y mezclar la harina, el cacao y los polvos de hornear y reservar.

    Batir la mantequilla with el azúcar hasta achieve a creamy paste. Añadir los huevos de one in one, batiendo entre la incorporación de ambos. No poner el segundo hasta que el primero esté perfectamente incorporado.

    Añadir el extracto de avellanas a la leche.

    A la mezcla de mantequilla, place it la mitad de la harina y Seguir batiendo. Añadir la leche y el rest de la harina. Batir hasta tener una masa homogénea.
    Añadir los trocitos de Ferrero rocher, y mezclar para distribuirlos homogéneamente por la masa.

    Repartir la masa en las capsulas llenándolas hasta 2/3 de su capacidad. Hornear for 18-20 minutes at 170º or hasta que al pinchar with a palillo este salga limpio.

    Sacar del horno, dejar enfriar 5 minutes sobre rejilla, desmoldar y dejar enfriar completely.

    The cobertura is a swiss merenguine buttercream de nutella, elaborado siguiendo la receta de Sugar Mur y que es delicioso.

    • 150 gr. de clara de huevo pasteurizada (or natural)
    • 220 gr. de azúcar
    • 280 g. de mantequilla at room temperature
    • 4 cucharadas soperas de Nutella

    Para la decoración, crowns fall cupcake with a ferrero rocher y puse la cobertura with diferentes boquillas.

    Son unos cupcakes ricos y no excesmente dulces, además de originales por ese toque que le da el bombón.


    As this week I keep planned reunirme with mis amigas, to give her the gift to the future mother, tendré que meterme más en la cocina (oh dulce tormento! Jajaja) así que procuraré traeros alguna recetilla más. Besos a tod @ s.


    Preparation

    To start preparing the Ferrero Rocher cupcakes you have to start with the realization of the dough that will form the basis of your sweets.

    First of all, dedicate yourself to chocolate, which will be chopped with a knife and put to melt in the microwave or in a bain-marie. Once hot, add the butter and melt this too. Mix the two ingredients. In the planetary mixer, in the meantime, work the eggs and sugar together to form a mixture that is well airy and full-bodied to which you will have to add the melted chocolate and butter first and which will be warmed in the meantime.

    At this point you just have to add the flour, vanilla and yeast after sifting them to prevent lumps from forming inside the dough that make your cake unpleasant to eat. Mix carefully so as not to disassemble the mixture and when you have achieved a very smooth and homogeneous result you can pour everything inside cups of paper placed inside a special muffin mold.

    Fill your cups for the & # 8532 to prevent the rising mixture from overflowing. Then put in a preheated oven at 180 ° C for about 15 minutes. When they are ready, take your muffins out of the oven and create a hole in the center, removing part of the dough with a sharp knife. In this way you will create a pocket that you will have to fill with the Nutella.

    Use a sac & agrave poche with a starry tip so as to create a decoration even outside and make your Ferrero Rocher cupcakes truly irresistible. Once this is done, you just have to decorate with chopped hazelnuts right on top of the Nutella. Your sweets are then ready to be served to your guests.

    Alternatively you can serve a Ferrero Rocher cake or tiramis & ugrave cupcakes.


    Cinnamon bliss

    These Nutella cupcakes are great with or without frosting.

    You will need ...

    • 175g of butter
    • 175g of sugar
    • 3 eggs
    • 200g of flour
    • 1 tsp of baking powder
    • 2 tsp of cinnamon
    • 4 tbsp of milk
    • 12 tsp of Nutella
    • 12 Ferrero Rocher

    and for the Nutella glaze

    • 300g of milk chocolate
    • 60ml of fresh cream
    • 2 tbsp of butter
    • 1/2 tsp of natural vanilla extract
    • 250g of Nutella

    How you do it ..

    Preheat the oven to 180 ° C and line a 12 muffin pan with baking cups.

    Work the butter and sugar until the mixture is frothy and light in color. Add the eggs one at a time and mix until well blended.

    Gradually add the sifted flour, baking powder, cinnamon and finally the milk.

    Heat the Nutella in a small saucepan until just hot and easy to mix.

    Divide the dough evenly into the molds. Add a teaspoon of hot Nutella on the top of each cup filled with dough and, with the help of a teaspoon, mix it gently into the mixture.

    Bake the pan for 20-25 minutes until the cupcakes are golden and well risen.

    While the cupcakes are in the oven, you can start preparing the Nutella icing by melting the milk chocolate in a double boiler.

    When the melted chocolate is warm, add the cream, butter and vanilla extract. Work the mixture well with the whisk.

    Incorporate the Nutella and mix everything well until it becomes creamy.

    Remove from the oven and let the cupcakes rest for 10 minutes in their pan before placing them on a wire rack to cool.

    Once cooled, cover them with the nutella and milk chocolate glaze, and finish the decoration with a Ferrero Rocher.

    If the glaze is too liquid, put it in the refrigerator for half an hour.

    The glaze can be kept in the refrigerator for a few days. Before using it again, leave it out of the refrigerator to return it to room temperature. Then beat it with a whisk to regain the creaminess that will make it spreadable on cupcakes.


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