Chocolate Cupcakes With Nutella Kahlua Ganache And Ferrero Roche Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

Steps:

• Preheat oven to 350 degrees.
• Sift together the flour, cocoa powder and baking soda in a large bowl. Add the salt.
• Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time. Beat in the butter, sour cream, milk and vanilla.
• Gradually stir the flour mixture into the batter, until just combined. Do not over-beat.
• Fill cupcake liners 2/3 full.
• Bake for 20 to 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan. Remove the cupcakes from the pan and cool completely.
• Make the ganache. Heat the cream in a small sauce pan over medium heat until it just comes to a boil, being careful that it does not boil over. Remove from heat. In a double boiler over a gentle simmer, add the Nutella and pour the hot cream over all. Stir in the Kahlua and salt. Whisk until it becomes smooth and silky. Remove from heat and set aside.
• Once the cupcakes have cooled, turn them upside down and carefully dip them into the ganache, allowing the excess to drip off. If you would rather a whipped topping, beat the ganache to desired thickness, then spread over the cupcakes.
• Garnish each cupcake with one chopped Ferrero Rocher.
• Enjoy!

Steps:

• 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; 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.