. . . and because there are still starlit and sultry summer nights to celebrate: impossibly decadent and delectably elegant ferrero rocher cupcakes . . .
c a k e
2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong [french vanilla] coffee, room temperature
n u t e l l a g a n a c h e f i l l i n g
2 cups heavy cream
2 cups nutella
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c h o c o l a t e h a z e l n u t b u t t e r c r e a m
1 jar (13 ounces) nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)
b e g i nw i t ht h ec a k e
Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
In a medium bowl, combine the sour cream, and vanilla and almond extracts. Set aside, as well.
Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined.
Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls.
With the mixer still on low, slowly add the [room temperature] coffee into the batter and beat until combined.
Preheat the oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean [so as not to over-bake], then set aside to cool.
n u t e l l a g a n a c h e f i l l i n g
While the cupcakes are cooling, prepare the ganache:
In a saucepan over medium heat, warm the heavy cream; slowly add in the Nutella, small measured spoonfuls at a time, stirring between additions until combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly.
Using a butter knife, cut a circle in the cupcake about an inch wide and thins into a cone shape, being careful not to cut too deep, through to the bottom. Remove the piece of cake and cut off the cone so the circle becomes a coin. Repeat this step for all of the cupcakes.
When the Nutella ganache has cooled, spoon into each cupcake, leaving room to replace the coin top into the hole until it is level with the rest of the cupcake top; ensure no filling overflows, and if it does, lightly scrape the surface of the cupcake clean. Set aside.
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