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nutella® and Ferrero Rocher Cupcakes

Posted on 5th February 2015 in Interesting Stuff
Written by: Mary Heimsath

Foodservice Marketing - NutellaHappy World nutella Day! In celebration of this joyous day here’s my recipe for rich chocolate cupcakes with a delicious nutella frosting and – if that wasn’t indulgent enough- all topped off with a Ferrero Rocher.

Serves 12

Ingredients

For the cakes:
• 200g plain flour
• 40g cocoa
• 240g caster sugar
• 3tsp baking powder
• 90g unsalted butter
• 2 medium eggs
• 200ml milk
• 1tbsp coffee
• 2tsp vanilla extract

For the frosting:
• 220g unsalted butter
• 190g icing sugar
• 2tsp vanilla extract
• 125g chocolate
• 100g nutella®
• 10ml milk
• A pinch of salt

To make the cupcakes:

Preheat the oven to 200° and line a cupcake tray.
Sift the flour, baking powder and cocoa in a bowl and mix.
In a separate bowl beat the butter and sugar until combined and add the vanilla extract.
Put the flour mixture into the creamed butter and mix. Slowly, add the eggs one at a time and pour in the milk and coffee. Whisk together until combined.
Divide the mixture into the cases and bake in the oven for 15-20 minutes.

To make the frosting:

Start by melting the chocolate in a heatproof bowl over simmering water. Once completely melted, take off the heat.
Mix the sugar, butter, vanilla extract and salt until combined and put a quarter aside before pouring in the melted chocolate. Add the nutella and milk and whisk until smooth and silky.
Cut out a top section of the cupcake and fill with a small amount of the nutella butter cream and the vanilla butter cream. Using a separate piping bag top each muffin with the remaining nutella butter cream.

To finish, top with a Ferrero Rocher and enjoy!


Jellybean Creative is a leading foodservice marketing and communications agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.

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