Still plenty of time to enter to win a gift certificate to Bead Eclectic!
According to my calendar, today is Mother’s Day in pretty much South America. I found a recipe for Ferrero Rocher cupcakes, so thought this would be a perfect opportunity to make them.
I first attempted these Sunday night, and they were a disaster. I used this recipe to being with and it wasn’t pretty.
So I tried again last night. This time I used just a chocolate cupcake recipe with a dash of hazelnut syrup. The original recipe called for hazelnut extract, which could only be found online and I didn’t want to wait for it to get here. I was at World Market and saw Hazelnut Syrup and decided to give it a try. I used the sugar free syrup, no Calories! Winning.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk
Dash of hazelnut syrup
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk. Add dash of hazelnut syrup; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Once the cupcakes were cool, I cut a cone out of the top and filled with Nutella.
The Chocolate Hazelnut Ganache Recipe
1/2 c heavy cream
8 oz good semi-sweet chocolate chunks
2 T light corn syrup
2 t hazelnut syrup
Heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut syrup.
I drizzled the ganache over the cupcakes and sprinkled hazelnut pieces on top. Delicious!