Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache
Try this Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache recipe, or contribute your own.
Try this Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache recipe, or contribute your own.
- Carbohydrate 11.8705541766827 g
- Cholesterol 3.42500000289533 mg
- Fat 6.52510500551591 g
- Fiber 1.10133335206627 g
- Protein 0.835355000706079 g
- Saturated Fat 3.88915083662101 g
- Serving Size 1 1 cupcake (21g)
- Sodium 3.0190833358722 mg
- Sugar 10.7692208246165 g
- Trans Fat 0.293789666914968 g
- Calories 99 calories
Step-by-step
- Prepare the batter for the cupcakes as instructed on the box of the cake mix.
- Fill each cupcake mould with ½ tablespoon of cupcake batter.
- Place one Ferrero Rocher in each cupcake mould, and then cover with batter. Do not fill more than â…” of each cupcake mould, or the cupcakes will overflow and you will be left with ugly, sad looking cupcakes that sort of resemble muffins. That happened to me with the first batch I made and it was a total disaster.
- Bake for 18-23 minutes or when an inserted toothpick comes out clean.
- Let cool completely.
- Place the cream and chocolate chips in a microwave safe bowl.
- Heat the cream and chocolate chips on 5 second intervals. Take out and stir the cream and chocolate chips every time you stop the microwave. Do not overheat or else the chocolate may burn and seize. It depends on your microwave power, but mine took just 3 intervals of 5 seconds to do the melt the chocolate chips completely.
- Let the chocolate ganache rest on the counter for 25-30 minutes until it is of a spoonable consistency.
- Fill an icing bag with the chocolate ganache and frost as desired. I used a Wilton 32 tip and just frosted the cupcakes in swirls.
Operating within a strict thirty-minute preparation window requires precise coordination when incorporating whole candies into baking batter. Filling each mold with only half a tablespoon of batter before placing the chocolate core prevents the candy from sinking entirely to the bottom of the liner. Restricting total mold capacity to two-thirds prevents the batter from spilling over the sides during expansion. Monitoring the bake time between eighteen and twenty-three minutes ensures the crumb structure sets properly without drying out the surrounding crumb. Testing doneness requires an inserted toothpick to emerge completely clean of wet batter. Creating the ganache demands strict adherence to short thermal exposure. Heating the whipping cream and semi-sweet chocolate chips in five-second microwave intervals prevents the cocoa butter from separating and seizing. Stirring vigorously between each short heating burst distributes thermal energy evenly across the chocolate solids. Letting the finished emulsion rest on the counter for twenty-five to thirty minutes achieves a dense, spoonable consistency ideal for piping through a Wilton 32 tip. Dietary adaptations for vegetarian or nut-free requirements demand careful label inspection of the commercial cake mix and chocolate components, though substituting standard elements alters the final fat-to-protein ratio. Proper cooling before frosting prevents the butterfat in the ganache from melting into a glossy, unstable puddle.
