LOVED hanging out with Jemma! Don’t forget to go over her channel this Thursday and watch her try one of my cakes!
I was over at England for the CAKE INTERNATIONAL (Which was such a great time, thanks to all of you who showed up!!!) and I got the chance to visit and hangout with one of my FAVORITE YouTubers, @CupcakeJemma !!!
It was hard to pick a recipe from her amazing new book Crumbs & Doilies, but come on, it’s the Holidays, so of course we go with a Ferraro Rocher themed cupcake. It was DELICIOUS!!! Below is the recipe!
FERRERO ROCHER CUPCAKES
285 gr unsalted butter, softened
1/4 tsp sea salt
450 gr icing sugar, sifted
4 Tbsp Hazelnut Butter
1 1/2 Tbsp milk
115 gr self-raising flour
10 gr cocoa powder
a pinch of sea salt
1/4 tsp baking soda
115 gr caster sugar (or granulated sugar)
10 gr soft light brown sugar
125 gr unsalted butter, softened
1 1/2 Tbsp milk
25 gr Hazelnut Butter
100 ml double cream (heavy/whipping cream)
1 tsp icing sugar, sifted
1 Tbsp Hazelnut Butter
200 gr dark chocolate (50% cocoa solids), melted
1/2 tsp cocoa butter, melted
100 gr hazelnut nibs or chopped roasted hazelnuts
FOR THE HAZELNUT BUTTERCREAM:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high speed for at least 5 minutes until the butter has turned a very pale yellow and the texture and smooth and whippy.
2. Add half of the icing sugar and bring together on a slow speed to avoid plumes of sugar jumping out of the bowl, then beat vigorously for a few minutes before repeating with the remaining icing sugar. Beat until you have a pale, almost white, fluffy mixture.
3. Beat in the hazelnut butter, then the milk, a little at a time. Depending on the softness of your butter and the temperature of your kitchen, you might not need to add all of the milk, or you may even need a bit more. You’re looking for a smooth, whippy buttercream that has a spreadable consistency and holds its shape.
4. Once your Hazelnut Buttercream is finished, cover and set aside.
FOR THE HAZELNUT SPONGE:
5. Preheat your oven to 375F (190C) and line a 12-hole cupcake tin with paper cases.
6. Sift the flour, cocoa, salt, baking soda and sugars into the bowl of a stand mixer fitted with the paddle attachment, or a large bowl. Add the butter and eggs, and beat on a medium-high speed for 30 seconds until well combined. Add the milk and hazelnut butter and beat for 30 seconds, stopping to scrape the sides and bottom halfway through, until you a have a smooth batter.
7. Distribute the batter evenly among the paper cases until they are three-quarters full. Bake for 18-20 minutes until the tops spring back when gently pressed. Leave to cool.
FOR THE FILLING:
8. In a bowl, whip the cream, sugar and hazelnut butter with a balloon whisk until medium-soft peaks are forming, then put the mixture into a piping bag.
9. Using an apple corer, remove the centre of each cupcake, then fill the holes with the cream filling. Take care not to overfill.
10. Put your buttercream into a piping bag fitted with a large round nozzle and squeeze a neat blob of buttercream on top of each cupcake.
11. Put the iced cupcakes in the fridge for 15 minutes while your melt the chocolate for the topping in a bain-marie or in the microwave in short bursts. Add the melted cocoa butter and stir to combine, then leave to cool for 5 minutes.
12. Dip the chilled iced cupcake tops into the chocolate, allowing the excess to dribble back into the bowl. Sprinkle with hazelnuts to finish!