Ferrero Rocher Cupcake by Neo Sook Bee

Ferrero Rocher Cupcake With Nutella Whipped Cream Frosting

Ingredients for the cupcakes:
150g caster sugar
130g plain flour (sifted)

40g cocoa powder(sifted)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 egg
1/2 cup milk
1/2 cup plain yogurt
1/4 cup veg oil
1/2 tsp vanilla

12 Ferrero Rocher

3/4 cup heavy cream
1 tbsp powder sugar
1/2 tsp rum
2 tbsp Nutella

Heat oven to 350 degree F. Place 12 cupcake liners in baking tray and put in each with a Ferrero Rocher.
Stir together all the dry ingredients in a big mixing bowl. Add in all wet ingredients and use a whisk to combine well. Pour equally into the cupcake liner and bake in the preheat oven for 25 mins or till a toothpick inserted comes out clean. As for the frosting, beat the heavy cream using high speed for 3 to 4 mins, add in rum and powder sugar and beat for another 2 mins in medium speed. Have to take the close look at the consistency so as not to over beat. Stop the mixer. Add in Nutella and use a spatula to combine well. Keep in the fridge for 20 mins before using.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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