Ferrero Rocher Inspired Cupcakes

Ferrero cupcakes 1

Being a chocoholic, of course I have to try a number of recipes including chocolate :) My favorite kind of chocolate is dark chocolate, but these little guys called Ferrero Rocher might be the next best thing. If you have never tried these chocolates, you should, like right now. They are AMAZING!!! They have different layers with different textures and all of it is a combination of chocolate with hazelnuts (yummy right?) Anyway, I decided that I should do my own version of a Ferrero Rocher Cupcake! And so I took the main ingredients: chocolate and hazelnut and then had a lightbulb moment, Nutella! After all Nutella is chocolate and hazelnuts, so perfect! I decided to bake a brown sugar hazelnut based cupcake topped with Nutella buttercream, insert some more Nutella and put a Ferrero Rocher chocolate on top :) So here it goes I hope you like it as much as I did. So let’s get started, you will need the following ingredients:

Brown sugar hazelnut cupcakes

1/4 cup of hazelnuts (you can actually use any nut you’d like)

1 tbsp of white sugar

3/4 cup of flour

1 tsp of baking powder

1/8 tsp of salt

1/4 cup of low-fat yogurt (plain or vanilla)

1/4 cup of whole milk

1/2 tsp of vanilla extract

3 tbsp of unsalted butter @ room temperature

1/2 cup of brown sugar

1 egg @ room temperature

1. Preheat oven at 350°F and line a cupcake pan with 8 cupcake liners.

2. Using a chopper (I recommend the Topper Chopper from Prepara Kitchen Tools) chop the hazelnuts and white sugar together and put at the bottom of each cupcake liner.

3. In a bowl sift the flour, baking powder and salt and set aside.

4. In another bowl whisk yogurt, milk and vanilla extract and set aside.

5. In a mixer with the paddle attachment, cream the butter and brown sugar at medium speed for a few minutes.

6. Add the egg and mix well.

7. Add half the flour mixture and mix, then all of the yogurt mixture and mix and finally the rest of the flour mixture and mix well.

8. Pour the batter 3/4 of the way for each cupcake.

9. Bake for about 20-25 minutes.

Adapted from Raspberry Eggplant

Now before going on to the buttercream, we will fill the cupcakes with some Nutella! There are special tools to do this, but I simply use the wider side of the decorating tip like this:

Ferrero cupcakes  2

After taking the dough out you can pour some delicious Nutella.

Nutella Buttercream

1/2 cup of unsalted butter (softened)

7.5 oz of Nutella

pinch of salt

1/2 tbsp of clear vanilla extract

340 g (12 oz) of powdered sugar

3-5 tbsp of heavy cream

1. In a mixer with the whisk attachment, mix the butter and Nutella well.

2. Slowly add the powdered sugar, mixing after each addition.

3. Add salt, vanilla extract and 3 tbsp of heavy cream on low speed and then mix well.

4. Add additional heavy cream (one tbsp at a time) if needed.

Adapted from My Baking Addiction 

There you go, now decorate each cupcake with the buttercream and to finish it off put a Ferrero Rocher chocolate on top! This cupcake was delicious and had different layers just like the chocolate it was inspired after, see for yourself:

Ferrero cupcakes 3

From bottom to top:

– Crunchy hazelnuts layer

– Soft Brown Sugar cupcake

-Creamy Nutella filling

– Delicious Nutella buttercream

– Amazing Ferrero Rocher chocolate

Enjoy with a tall glass of cold milk!

Hope you enjoyed this recipe :)


Cupcakes & Popcakes for a Quinceañera ♥

15 cupcakes

 On a very special day, December 3rd, my cousin Dennise turned 15 :) For us when a girl turns 15 is a very special occasion. We have many traditions, that unfortunately have been lost throughout the generations but we still maintain the most important one of all. This is the time when you transition from being a girl to the women you will become. It is very important to share this time with your family. But what a better way to do this than with a fancy family reunion :) And so my aunt asked me if I could help out, and I gladly said yes!

To start with I helped with some party decorations including: tin can lanterns, the number 15 made out of foam board, fiber paper pom-poms and shiny crepe paper fans. Here are some pictures of how they turned out and below each picture there is a link to where you can find the tutorials I used to make these.

15 can lantern

Tin Can Lanterns 

15 number

There is no tutorial for these since I made them myself with a little imagination and some extra material on hand. I used a big foam board that I cut in the shape of a number 1 and a number 5 with a snap-off knife. Then I covered them in shiny paper to go with the colors of the party and there you go! I must admit it took some time to make these but at the end they turned out so pretty :)

15 pom-poms

Fiber paper pom-poms

15 fan

I made these as well! I used shiny crepe paper and started to fold them the same way you make the beginning of the pom-poms but instead of opening them up so they form a ball. I just decided to open them up to form a fan and voilà! Super easy decoration.

Then of course I prepared some sweets for the dessert table :) These included: chocolate cupcakes with red buttercream frosting, pumpkin cupcakes with maple cream cheese frosting, mini carrot cupcakes with maple cream cheese frosting, chocolate cupcake lollipops and I couldn’t leave behind red velvet popcakes!

Nis 15.1

Nis 15.2

15 popcakes

So finally here are the delicious recipes:

For the chocolate cupcakes I once again used my go to recipe featured on my previous post Mmmm It Smells Like Chocolate  For the buttercream frosting I used the following ingredients:

1 cup of unsalted butter

1/4 teaspoon of salt

2-4 cups of powdered sugar

1 teaspoon of vanilla extract

2-3 tablespoons of heavy cream

red food coloring

* The amount of cups of powdered sugar really depends on how stiff you want the buttercream to be and how sweet you want it to be. For my frosting I used only 3 cups of powdered sugar because I didn’t want the frosting to be so stiff or sweet. That way I could swirl the frosting into a rose more easily.

1. Beat the butter (better if cold, I took mine out of the fridge just a few minutes before) in the mixer with the whisk attachment on medium speed for about 30 seconds until smooth.

2. Add salt and mix.

3. One cup at a time add the powdered sugar and beat after. Here I added only two cups first. If this is sweet and stiff enough for you then stop with the powdered sugar after this.

4. Add the vanilla extract and mix.

5. Add one tablespoon of heavy cream and mix. Determine if your frosting is stiff and sweet enough. If it is too stiff add another tablespoon of heavy cream or if it is too liquid then add another cup of powdered sugar like I did.

Adapted from Glorious Treats 

In order to decorate the cupcake like a rose (Hint: will be making some of these for Valentine’s day definitively) I highly recommend watching some tutorial videos on how to do this, they were really helpful! And finally I topped off the cupcakes with edible silver glitter!

For the pumpkin cupcakes I was inspired by this recipe I ran across the other day. As soon as I saw the recipe I thought why not make these? I was originally going to do some vanilla cupcakes but for this occasion a special recipe is required :) I used the following ingredients:

1 cup of flour

1 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1 tsp of cinnamon

1/2 tsp of ground ginger

1/2 tsp of ground allspice

1/4 tsp of nutmeg

1 cup of canned pumpkin puree

1 cup of sugar

1/2 cup of vegetable oil

2 eggs

1 tsp of vanilla extract

1. Preheat oven at 350°F. Line a cupcake pan with cupcake liners.

2. Combine the dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground allspice and nutmeg.

3. Whisk together the pumpkin puree, sugar, oil, eggs and vanilla extract.

4. Add the dry mixture to the wet mixture and mix well.

5. Put the mixture in each individual cupcake by filling it 3/4 of the way.

6. Bake for about 25-30 minutes and voilà!

Adapted from Glorious Treats 

Now I had the cupcakes but I needed a nice and delicious topping. Fortunately for me the pumpkin recipe I found included a maple cream cheese frosting! I’ve never had or done this recipe so I thought why not? Let’s try it out. I used the following ingredients:

1/2 cup of unsalted butter

1 package of cream cheese (8 oz)

4 cups of powdered sugar

2 tbsp of maple syrup

1 tsp of clear vanilla extract

1 tbsp of heavy cream (optional)

1. In a mixer add butter until creamy (preferably use cold butter and cut it up in small cubes. Also use the whisk attachment).

2. Add the cream cheese and mix.

3. Add powdered sugar one cup at a time (I also kept tasting how sweet it was after each addition and the frosting consistency, you might not need the 4 cups necessarily).

4. Add maple syrup and vanilla extract while still mixing on low. And finally add heavy cream if the consistency you want requires it.

I decorated my pumpkin cupcakes with a more simple swirl technique and topped it off with silver spherical sprinkles.

Adapted from Glorious Treats

For the mini carrot cupcakes I used my special recipe featured on my previous post Carrot Cupcakes And for the frosting I used the same maple cream cheese frosting featured above.

The chocolate cupcake lollipops were really simple: just melted some dark chocolate and filled cupcake molds and let them cool. Easiest recipe for the party and equally delicious :)

So one more recipe to go: red velvet popcakes! Since I bought my Babycakes Pop Maker. I’ve been inclined to do more popcakes and donut holes recipes. And since the party colors were red and silver, what a better idea than to do red velvet popcakes! So here are the ingredients I used:

1 1/4 cups of flour

1/4 tsp of salt

1 tbsp of cocoa

1/4 cup of unsalted butter

3/4 cup of sugar

1 egg

1 tsp of vanilla extract

1 tbsp of red coloring

1/2 cup of buttermilk

1/2 tsp of white vinegar

1/2 tsp of baking soda

1. Combine the dry ingredients: flour, salt and cocoa and mix.

2. In a mixer with the whisk attachment, beat butter (better if softened) and then add sugar and mix. Add eggs and vanilla extract and mix well.

3. Separately whisk the red food coloring with the buttermilk (to make some buttermilk mix 1 1/2 tsp of white vinegar or lemon juice into a measuring cup and fill with milk to 1/2 cup. Let stand 5-1o minutes).

4. Alternatively mix the flour mixture with the butter mixture in the mixer and then add the buttermilk mixture. Do this in 3 rounds beginning and ending by adding the flour mixture.

5. Mix the white vinegar and baking soda and allow to fzz. Fold into the mixture with a spatula.

6. Lightly coat the pop maker with oil spray and preheat the machine. Drop about a tablespoon of mixture into each hole and let it bake for about 5 minutes, test it with a toothpick and voilà!

7. Melt some white chocolate and insert a lollipop stick with some melted chocolate into each popcake. Let them cool in the fridge for about one hour.

8. Meanwhile melt some more white chocolate to coat the popcakes and top them off with red and silver sprinkles and edible silver glitter!

So there you go, tons of recipes for a very special occasion. It might have taken a while to prepare all of this (weeks of planning actually) but at the end it was so worth it and everything looked beautiful. One more thing, I dedicate this post to the birthday girl, my cousin Dennise who has entered a wonderful time of her life ♥

Madeleines au Nutella

Madeleines au nutella

One word: NUTELLA! For those of you who are chocoholics (like me :D) you can imagine the joy of buying a book titled Nutella. This book contains tons of recipes based on Nutella! I was so excited to purchase this and try out a recipe for my own. It was really hard to choose which recipe to start with but I finally decided to take the emblematic french madeleines. So let’s get started!

For this recipe you will need the following ingredients:

Ingredientes madeleines au nutella

150 g (5.3 oz) white flour

125 g (4.4 oz) unsalted butter

150 g (5.3 oz) white sugar

2 eggs

2 tablespoons of milk

1 teaspoon baking powder

4 tablespoons of Nutella

I do recommend to keep some more Nutella laying around as you will probably crave some while baking :p

1. Preheat the oven at 220°C (428°F). Grease and flour a madeleine mold (I would recommend using a silicone one).

2. Mix the eggs with the sugar using an electric mixer, enough so that it forms a white mix.

3. Slowly add the flour, the butter (better if soft), the milk and baking powder and mix well.

4. Add Nutella one tablespoon at a time and mix after each addition.

5. Add one spoonful of dough onto the madeleine mold and top with a little bit of Nutella like this:

Pre madeleines au nutella

6. Bake for about 10 minutes. Baking times depend greatly on your kind of oven and location. For me my oven is old so it takes longer, plus I live in a high altitude place so that makes the baking time even longer.

There you go! Enjoy these with a glass of cold milk :)

Hope you enjoyed this recipe :)

Mmmm It Smells Like Chocolate!

As my first recipe, I am going to indulge you in one of my all time favorites. Chocolate cupcakes. There is nothing better in the world than a moist, rich and delectable well made chocolate cake.

chocolate cupcakes

So why cupcakes? Here is why: in situations where you are not feeling the need to decorate your chocolate cake and then cut out a portion to each one of your guests and family… the answer is cupcakes. They’re easy and fast to bake, they keep everyone happy because they all get the same amount and your everyone will be able to pick out their own!

Now there is an infinite amount of chocolate cupcakes recipes out there. I myself, have tried tons of recipes. But for cupcakes this one turned out to be the best so far.

You can find this delicious recipe and really helpful tips in the following site MarinMamaCooks

Now this recipe is meant for chocolate cake… but no problem! Just put some baking cups into a cupcake baking pan and pour the batter into each one. Now to get the same amount in each cup a lot of people use an ice cream scoop. Which works just fine don’t get me wrong. However, you’ll find this recipe to be quite liquid, so instead I use a Cake Batter Dispenser with a measuring label. You can get one of this easily through Amazon for less than $10! Now that’s a deal. Plus you can also use this device for pancake batter : )

One more thing. The original recipe calls for cream cheese frosting to top the cake. Which is a good combo, but I find this recipe much too delicious on its own. So instead (as you can see in the picture) I topped the cupcake with a caramelized nut! You can use any nut you’d like, for example pecans, almonds, whatever you’d like really. Now I took the easy way to caramelize mine, I didn’t use the pan along with brown sugar like you would usually caramelize something. Instead I took some salted caramel treats, melted them in the microwave for about 20 seconds and dipped the nut and voila! It adds a nice and glamorous touch to your cupcake without putting too much on top : )

Hope you enjoyed this recipe!