Ferrero Rocher Cupcakes

I don't know if you've noticed or not, but I'm really obsessed with hazelnuts and Ferrero Rocher chocolates. I've put them in brownies, in cheesecakes, you name it. Surprisingly, I haven't tried them in cupcakes... until now. Can we bask in the beauty of these things?! Let's allow a good 5 seconds of pure unadulterated viewing. Ok, now that that is over with... how could these not be good? If you love chocolate (check!) and if you love hazelnuts (check!), then this is for you!!

Nutella and dark chocolate wafers waiting to be stuffed into cake:

Filling them turned out easier than I had thought:

All stuffed, filled and ready to be bathed in yummy ganache:

Ferrero Rocher Cupcakes

Yields: about 24 cupcakes

Original recipe from 6 Bittersweets, which can be found here.

Printable Recipe

For the cupcakes:

1/2 cup boiling water

6 tbsn. unsweetened cocoa powder

1/4 cup yogurt, not too thick

1/3 tsp. vanilla extract

1 tbsn. hazelnut extract

1/2 tsp. molasses

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

1 cup all purpose flour

1/2 + 1/8 tsp. baking powder

1/4 tsp. salt

For the chocolate hazelnut ganache:

1/4 cup heavy cream

4 ox. semi-sweet chocolate chunks

1 tbsn. light corn syrup

1 tsp. hazelnut extract

1/2 cup hazelnuts, toasted then chopped fine

Ferrero Rocher (for decoration)

Nutella (for filling)
Hazelnut wafer cookies, cut into small chunks (optional)

Preheat oven to 350 F. In a bowl, whisk the boiling water into cocoa until smooth and whisk in the yogurt, molasses, vanilla and hazelnut extracts. In a large bowl beat together the butter and sugar until light and fluffy, about 2 - 3 minutes and beat in the eggs, one at a time, beating well after each addition. Into another bowl, sift together the flour, baking powder and salt and add to the egg mixture in batches alternately with the cocoa mixture, beginning and ending with the flour mixture. Beat well after each addition. Fill each wrapper about 1/2 way since they will rise a lot. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely.

If desired, cut a cone into the cupcake and fill the hole with a tsp. of Nutella. If using, place a couple of chopped hazelnut wafer cookies into the center then place the top back on and push slightly to secure.

For the ganache, heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut extract. Stir in the chopped hazelnuts. Once it has cooled and thickened slightly, use a spoon to spread over the tops of the cupcakes. Top with half of a Ferrero Rocher and enjoy!

The final result, topped with a real Ferrero Rocher chocolate:

YUMMM! Can ya see the filling?!?! Can ya, can ya??!?!

The "Best" Made Even Better.

I personally don't really love love love brownies like others do. I don't know why... I don't have that gene (and I know it's strange). That gene is missing along with the "love of watermelon" gene. I feel like I am the only person in the world to not love watermelon, but oh well! 

On to these brownies... wow. For someone who doesn't really love brownies, these were the ones to convert me. Honestly, add Ferrero Rocher to anything and I'm a happy camper! But these also had a nice chewy texture which I loved. Chocolate-y and rich!

The Best Fudge & Ferrero Rocher Brownies Ever

Yields: 9 large brownies

Original recipe from Cooking On The Side, which can be found here.

Printable Recipe

1 cup (2 sticks) of unsalted butter

2 cups of sugar (original recipe calls for 2 1/4)

4 large eggs

1 1/4 cups of Dutch-process cocoa

1 tsp. salt

1 tsp. baking powder

1 tbsn. vanilla

1 1/2 cups flour

12 Ferrero Rocher chocolates, chopped (original recipe calls for 2 cups of chocolate chips)

Preheat oven to 350 F. Grease a 9x13" pan with butter then line with parchment paper and set aside. In a medium saucepan over low heat melt the butter. Add the sugar and mix to combine. Continue heating until mixture is hot and looks shiny, but not bubbling. Transfer the mixture to a mixing bowl then stir in the cocoa powder, salt, baking powder and vanilla. Mix until combined then add the eggs, one at a time. Once combined, slowly stir in the flour and chopped Ferrero Rocher (or chocolate chips) until well mixed. Pour the batter into the prepared pan and bake for 25 - 30 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes, remove from the pan and then allow them to cool completely before slicing. Enjoy!

Ferrero Rocher Cheesecake

As I was viewing my daily dose of Foodgawker and Tastespotting, I saw this recipe for a Ferrero Rocher Cheesecake and my mouth started to water instantly. I've never made a whole cheesecake before so I was eager to try and let me tell you it was one of the most pleasant experiences of my life! Who knew it could be so incredibly easy? Sure a water bath seems finicky but it makes a real difference; see Ma no cracks! I initially made this as a gift for my friend Cherish, but when I made it, it went straight out of the oven on to the road to LA, sadly without a usable picture. But this beauty was so uberly delicious, that I had to make it again. And that I did!

This cheesecake was unbelievable. Creamy, lush and chocolaty. I love Ferrero Rocher so this was right up my ally. My only complaint would probably be the crust. It didn't keep very well and crumbled when I tried to extract a slice (not that I minded, because it was delicious nonetheless). I think its fragile-ness was probably due to the fact that the recipe didn't require pre-baking the graham cracker crust, maybe I will try that next time (as there surely will be one).

Ferrero Rocher Cheesecake

Yields: 1 9-inch cheesecake

Slightly adapted from Clumsy Cookie, which can be found here.

For the crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

2 tbsn. sugar

1 tsp. vanilla extract

4 tbsn. cocoa powder

For the cheesecake:

3 blocks of cream cheese, 8 oz. each at room temperature

1 cup sugar

3 large eggs

1 cup heavy cream

1 tbsn. vanilla extract

1/2 tsp. salt

10 Ferrero Rocher chocolates, roughly chopped

3/4 cup Nutella

2 tbsn. chopped roasted hazelnuts

1 tbsn. Frangelico liqueur (optional)

Preheat oven to 350 F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside. Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated. Scrape bowl in between each egg addition. Add the heavy cream, vanilla, salt, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher. Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan. Bake 45 - 55 minutes until almost done, it should hold together but still have a little jiggle in the middle. Close the oven door, turn off the oven and let it rest in the cooling oven for an hour. Remove it from the oven (it should still be warm) and spread the Nutella over it (I find it easier to spread when its warm). Top with hazelnuts (I used almonds). After, remove it and let it chill in the refrigerator completely. Enjoy!

Oh, hello there lover!!