This Nutella frosting is so dreamy I might have eaten a spoonful or two while decorating the cupcakes.
Also I was kinda happy when there were a few of the bark shards leftover and I had no other option but to eat all of them. Everyone knows unevenly decorated cupcakes are just a fight waiting to happen.
I made them with Lindt milk chocolate and they were so good you could serve them as they are.
Which is what makes these cupcakes so good, every element by itself is delicious so putting it together comes up with a super delicious treat.
I've had these in mind since I made my
Chocolate Peanut Layer Extravaganza Cake and when I was at the supermarket I saw Ferrero Rocher chocolates were on sale. It was totally a sign.
And because Ferrero Rocher's are wrapped in golden paper I wanted to make the cupcakes gold. I used Robert Gordon gold cupcake cases and edible gold which always add a bit of fabulousness to any cupcake.
Also just so you know, it seems I can not be trusted with edible gold as once I get it out I put it on everything. It's just sooooo pretty I can't help myself.
I made a few without the golden cases and Ferrero Rocher chocolates and they were delicious as well pretty much because....yup Nutella dream frosting :)
I've included the full recipe below exactly as I made it, but like I always say do what makes you happy. If you want to use a packet mix for the cupcakes to save time and then just make up the Nutella Dream Frosting go ahead. If Ferrero Rocher chocolates are not on sale, skip them and if you prefer a different brand of chocolate, who am I to tell you different.
Happy Baking
Some Stockists (many online stores and baking specialty shops stock these items)
United States of America
Australia -
Baking Pleasures stocks edible gold leaf and Ateco piping tips
Robert Gordon baking cases are available at many kitchen and homeware stores or online
23k Edible Gold (25 sheets/Transfer Type)
Golden Things Cupcakes with Nutella Dream Frosting (makes 18 cupcakes)
I've used edible gold which is available from specialty stores see end of post for some places you can buy it. It is completely optional.
18 Chocolate Cupcakes (recipe below)
1 batch Nutella Dream Frosting (recipe below)
Almond Bark (recipe below)
18 Ferrero Rocher Chocolates unwrapped (optional decorated with a little edible gold leaf)
Place a large star tip onto a piping bag (I uses Wilton # ) and fill half full with the Nutella Dream Frosting. Start piping on the left outside of the cupcake and pipe a circle around the outside edge, when you reach the start move the piping inwards to pipe a smaller circle. You should apply consistent pressure to the piping bag and when you reach the top gently release the pressure as you pull up.
Press in 2 shards of almond bark into the frosting with the widest edge along the bottom in the back half of the cupcake frosting.
Press a Ferrero Rocher chocolate into the front of the cupcake.
Can be stored in an airtight container for up to 3 days in the fridge. Remove container from fridge and allow to come to room temperature for 30 minutes prior to serving.
Almond Bark Shards with Edible Gold
It is very important to always make sure your bowl and spoon are completely dry when working with chocolate. I have used Lindt milk chocolate as it is what I have, but you can use any chocolate you would be happy to eat including dark or bittersweet.
200 g (7 oz) Lindt milk chocolate cut into small pieces
80 g (2 3/4 oz) slivered almond (blanched almonds cut into strips)
Edible gold leaf (optional)
Line a tray with baking/ parchment paper.
Melt the chocolate in the microwave at medium low heat for 2 minutes. Allow to stand for a minute stir until all lumps have melted. If required return to the microwave for 30 seconds at medium low stand for 1 minute and then stir (repeat this step as required).
Pour the almond into the bowl and mix until it is completely coated with chocolate.
Spread the chocolate almond mixture onto the paper lined tray and allow to set to room temperature. Remove the paper and chocolate from tray onto a cutting board and cut the chocolate into irregular shards.
Optional - press gold leaf transfer sheet onto the chocolate with edible gold side down touching the chocolate. The heat from your finger should be enough to melt it a bit so it adheres, if not you can brush a tiny amount of water onto the chocolate so the gold adheres.
Store in an airtight container until required, up to 2 weeks.
The edible gold pictured is on a transfer sheet. Some edible gold comes loose.
That's ok for this type of use.
Chocolate Cupcakes
1 1/2 cups plain flour (all purpose)
1 tsp bicarbonate soda (baking soda)
1/4 tsp baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g (4oz) unsalted butter at room temperature cut into small cubes
1 1/4 cup caster sugar (superfine sugar) use regular white sugar if caster not available
2 eggs
1 tsp vanilla extract
Preheat oven to 160 C (325 F) fan forced and place 18 cupcake cases into muffin tins,
Mix the hot water and cocoa together to make a paste then add the cool water and mix until well combined, set aside until required.
Sift together flour, bicarb soda (baking soda), baking powder and salt and set aside until required.
In the bowl of a stand mixer cream together butter and sugar at high speed until light and fluffy (about 2 -3 minutes).
Reduce speed to low and mix in eggs and vanilla, mix until well combined.
Add 1/3 of the flour mixture and mix at low speed until just combined. Add 1/2 the cocoa paste mixture and mix again until combined scrapping down sides of bowl as required. Add another 1/3rd of the flour mixture, mix, add the remainder of the cocoa mix continue to mix and then add the final batch of flour. Scrape down sides and mix at low speed until just combined.
Scoop mixture into cupcake cases until 2/3 full and bake for 18-20 minutes or until a skewer inserted into the cupcake comes out clean.
Remove from oven, take cupcakes out of tray and cool on a wire rack.
Nutella Dream Frosting
200 g (7 oz) unsalted butter at room temperature
2 cups icing sugar
2 Tbsp (US 2 Tbsp plus 2 tsp) cocoa powder
1 tsp vanilla extract
200 g (7 oz) Nutella
Place butter and icing sugar into a large bowl and mix at high speed until light and fluffy. Add vanilla and continue to mix at low speed until combined, then add the cocoa and mix. Add the Nutella at low speed until combined then increase to high speed and mix for 3 minutes until the mixture is light and creamy.
Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!
Published in the US the book is still available at Amazon and some online bookstores.
Affiliate links may earn me money and contribute to supporting this blog.
Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.
