Decadent Chocolate Cupcakes with Nutella-Kahlua Ganache and Ferrero Rocher Garnish
Indulge in these utterly decadent chocolate cupcakes that are bursting with rich flavors and luxurious textures. Each bite offers a moist, chocolatey treat enhanced by a delightful hint of orange zest, creating a harmonious balance with the luscious Nutella-Kahlua ganache topping. The ganache is so rich and full of flavor that it's almost too good to resist sampling before it graces your cupcakes. Finished off with crunchy bits of Ferrero Rocher, these cupcakes will surely impress at any gathering. For those preferring a thicker icing, simply adjust the Nutella and whip the ganache to your desired consistency. These cupcakes promise an unforgettable dessert experience!
18
Servings
N/A
Calories
16
Ingredients
Ingredients
All-purpose flour
1 cup (sifted)
Unsweetened cocoa powder
1/4 cup (sifted)
Salt
1/2 teaspoon
Baking soda
1/2 teaspoon
Orange zest
1 teaspoon (freshly grated)
Butter
1/2 cup (room temperature, softened)
Sugar
1 cup
Eggs
2 large (at room temperature)
Sour cream
1/2 cup
Warm milk
1/4 cup
Pure vanilla extract
2 teaspoons
Ferrero Rocher candies
12 candies (roughly chopped)
Heavy cream
1/2 cup (for ganache)
Nutella
6 ounces (or 4 oz for whipped ganache)
Kahlua
1 teaspoon
Salt
1/8 teaspoon
Instructions
1
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3
In another bowl, beat the room temperature butter and sugar together until light and fluffy. This should take about 3-4 minutes.
4
Add the eggs one at a time, ensuring each is well incorporated before adding the next. Then beat in the sour cream, warm milk, vanilla extract, and fresh orange zest until smooth.
5
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix to keep the cupcakes light and fluffy.
6
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8
While the cupcakes are cooling, prepare the Nutella-Kahlua ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
9
Remove the cream from heat and place the Nutella into a double boiler. Pour the hot cream over the Nutella and whisk until smooth and glossy, then stir in the Kahlua and a pinch of salt.
10
Once the cupcakes are completely cool, dip the tops of each cupcake upside down into the ganache, allowing the excess to drip off. Alternatively, if you prefer a thicker frosting, beat the ganache until it reaches your desired consistency and spread it on top of the cupcakes.
11
Finally, garnish each ganache-topped cupcake with a sprinkle of the chopped Ferrero Rocher candies. Serve and enjoy your delightful creations!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of these cupcakes?
These are decadent chocolate cupcakes featuring a hint of orange zest, topped with a rich Nutella-Kahlua ganache and crunchy Ferrero Rocher pieces.
How many cupcakes does this recipe yield?
This recipe makes approximately 18 servings.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the cupcakes need to bake?
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
What ingredients are in the Nutella-Kahlua ganache?
The ganache consists of heavy cream, Nutella, Kahlua, and a pinch of salt.
How do I make the ganache thicker for frosting?
For a thicker consistency, adjust the Nutella to 4 oz and beat or whip the ganache until it reaches your desired texture.
What is used to garnish these cupcakes?
Each cupcake is garnished with roughly chopped Ferrero Rocher candies.
Should the butter be cold or at room temperature?
The butter should be at room temperature and softened to ensure it beats properly with the sugar.
Is there fruit in this chocolate cupcake recipe?
The recipe includes one teaspoon of freshly grated orange zest to balance the rich chocolate flavors.
Does this recipe contain alcohol?
Yes, the ganache contains one teaspoon of Kahlua, a coffee-flavored liqueur.
How full should I fill the cupcake liners?
Fill each cupcake liner about two-thirds full with the batter.
What is the purpose of the sour cream in the batter?
Sour cream adds moisture and a slight tang, contributing to the cupcakes' moist and luxurious texture.
How do I apply the ganache to the cupcakes?
Once the cupcakes are cool, you can dip the tops upside down into the ganache or spread it on if you prefer a thicker consistency.
Can I use a double boiler for the ganache?
Yes, the instructions suggest placing the Nutella into a double boiler before pouring the hot cream over it.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan for 5 minutes before transferring them to a wire rack.
What kind of cocoa powder is required?
The recipe calls for 1/4 cup of sifted unsweetened cocoa powder.
How many eggs are needed?
The recipe requires 2 large eggs, preferably at room temperature.
Is the flour sifted?
Yes, the all-purpose flour should be sifted along with the cocoa powder, baking soda, and salt.
How much Nutella is used for the standard ganache?
The standard ganache uses 6 ounces of Nutella.
Should the milk be cold?
No, the recipe specifies using 1/4 cup of warm milk.
What type of vanilla is used?
The recipe uses 2 teaspoons of pure vanilla extract.
When do I add the dry ingredients?
Gradually fold the dry ingredients into the wet mixture after the eggs, sour cream, milk, and zest have been incorporated.
How many Ferrero Rocher candies are needed?
The recipe calls for 12 candies, which are then roughly chopped for the garnish.
Why is it important not to over-mix the batter?
Avoiding over-mixing ensures the cupcakes remain light and fluffy rather than dense.
How long should I beat the butter and sugar?
Beat the butter and sugar for about 3-4 minutes until the mixture is light and fluffy.
Is there salt in the cupcake batter?
Yes, 1/2 teaspoon of salt is sifted in with the dry ingredients.
How do I heat the cream for the ganache?
Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
Can I use any cupcake liners?
Standard cupcake liners for a muffin tin are recommended.
What is the category of this recipe?
This recipe is categorized as a Dessert.
Is the orange zest dried or fresh?
The recipe specifically calls for 1 teaspoon of freshly grated orange zest.