Ferrero Rocher Cupcakes!

A reworking of my Chocolate Fudge Cake Cupcakes from my last post, these Ferrero Rocher Cupcakes consist of chocolate fudge cake sponge, a chocolate ganache filling, and a chocolate whipped cream buttercream icing. The cupcakes are, of course, topped with Ferrero Rocher and toasted hazelnuts! The perfect present for my parent's wedding anniversary! 

I've been playing with my new piping
nozzles, and I settled on this design!

Seeing as I've only recently written about the method for chocolate fudge cake batter, whipped ganache and whipped cream buttercream, I won't go into it again. I don't often repeat bakes so quickly unless they weren't very successful, but they felt like the perfect indulgent treat for a wedding anniversary!

Roughly frosted cupcakes
sprinkled with toasted hazelnuts!

I recently saw a technique on TikTok where you pipe a ring of buttercream using a plain nozzle around the base of a domed cupcake, press the cake into toasted hazelnuts, and then pipe a swirl in the middle. I often have a problem with cupcakes doming in the oven, so thought it would be a fun way to use this mistake. This time though the cupcakes didn't dome... the one time I wanted them to!

The idea was to try and show
the hazelnuts underneath the 
swirls, but this didn't happen
with them all!

Because I'd planned to include toasted hazelnuts on top of the cakes, I didn't include any in the ganache. I was still keen to get the hazelnut flavour into the cakes, so I roughly frosted the cupcakes with a small palette knife, inverted the tops of the cakes into toasted hazelnuts, and then piped swirls using my new piping nozzle. The same principle as the method I saw on TikTok, but modified!

You know I love a cross section!

I've been struggling to make time to just sit and do a bit of writing about the things I've been baking what with my new job, but I had to share these cupcakes. They're something of a masterpiece (if I do say so myself)!

Over Easter weekend I've been busy baking, and can't wait to share my result soon! 

Gibby x






Comments

Post a Comment

Popular posts from this blog

Aperol Spritz Mini-Cakes!

Image
Who's ready for an original recipe?! Fair warning, this post is quite long! These past few days have been some of the most anxiety-ridden ever for me. I'm starting a new job (stressful), the interview for which involved a ten-minute presentation (stressful), leaving behind an industry I've worked in for seven years in favour of one I have zero experience in (stressful), and I've finally gone out and got myself a car (extra stressful, considering how much I hate driving!). I've been feeling constantly nervous and anxious for well over a week, and I've been feeling so run down and exhausted as a result... I needed to do something to take my mind off the changes happening around me. I haven't been able to sit still long enough to focus on a book, and feeling ill once again has made running a challenge. So I decided to do a little bit of baking, and coming up with an original recipe felt like the perfect way to distract myself! And it worked! The eagled eyed out
Read more

My Blog's First Birthday - Birthday Disaster!

Image
Where on earth to begin with this absolute failure... Well... MY BLOG IS 1! Exactly one year ago today I started writing down my little thoughts about my little bakes! And to celebrate I decided I'd attempt a recipe that I've had my eye on for quite some time, this Peach Bellini Cake! Well... says it all... You don't need to go back for a second look to notice that this cake has collapsed. Honestly, I'm laughing when I write this, as this disaster is, ironically, one of the freshest tasting cakes I've eaten for a long time (if ever!), but it has also given me the chance to do something I'm usually too embarrassed to do, write about my failures. A first for a first birthday! This cake consists of 3 three layers of vanilla sponge brushed with a prosecco syrup, and is filled with both a vanilla and orange blossom honey crème Chantilly, and a peach and prosecco compote! The cake is (was, before it collapsed!) decorated with extra crème Chantilly, sliced peaches and
Read more

Botanicals Week Revisited!

Image
Now, I've already said that my Botanicals Week showstopper was a shocker, and I couldn't just move on from the week without trying to redeem myself! With that in mind, here's a little bit of bonus content!  Enter then this Lemon and Thyme Ring Cake, inspired by the Botanicals Week technical challenge. I had to make a couple of alterations to the recipe though. I didn't have a proper bundt tin, which meant decorating the cake according to the recipe on the Bake Off website just wasn't going to happen. And as ever, my oven remains a thorn in my side, so I had to experiment with the temperature a little bit!  Preparing the cake batter was very simple, by creaming together butter and sugar, then adding self raising flour, baking powder, eggs, lemon zest and juice, and fresh thyme. Once baked, the still warm is brushed with a lemon and thyme syrup to boost the flavour. With the decoration problem I simply decided to go with a "flood" of lemon glace icing, toppi
Read more