How To Make Ferrero Rocher CUPCAKES! With CUPCAKE JEMMA!!! | How To Cake It - Yolanda Gampp

LOVED hanging out with Jemma! Don't forget to go over her channel this Thursday and watch her try one of my cakes! I was over at England for the CAKE INTERNATIONAL (Which was such a great time, thanks to all of you who showed up!!!) and I got the chance to visit and hangout with one of my FAVORITE YouTubers, ‪@CupcakeJemma‬ !!! It was hard to pick a recipe from her amazing new book Crumbs & Doilies, but come on, it's the Holidays, so of course we go with a Ferraro Rocher themed cupcake. It was DELICIOUS!!! Below is the recipe! FERRERO ROCHER CUPCAKES INGREDIENTS: HAZELNUT BUTTERCREAM 285 gr unsalted butter, softened 1/4 tsp sea salt 450 gr icing sugar, sifted 4 Tbsp Hazelnut Butter 1 1/2 Tbsp milk HAZELNUT SPONGE 115 gr self-raising flour 10 gr cocoa powder a pinch of sea salt 1/4 tsp baking soda 115 gr caster sugar (or granulated sugar) 10 gr soft light brown sugar 125 gr unsalted butter, softened 2 eggs 1 1/2 Tbsp milk 25 gr Hazelnut Butter FILLING 100 ml double cream (heavy/whipping cream) 1 tsp icing sugar, sifted 1 Tbsp Hazelnut Butter TO FINISH 200 gr dark chocolate (50% cocoa solids), melted 1/2 tsp cocoa butter, melted 100 gr hazelnut nibs or chopped roasted hazelnuts INSTRUCTIONS: FOR THE HAZELNUT BUTTERCREAM: 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high speed for at least 5 minutes until the butter has turned a very pale yellow and the texture and smooth and whippy. 2. Add half of the icing sugar and bring together on a slow speed to avoid plumes of sugar jumping out of the bowl, then beat vigorously for a few minutes before repeating with the remaining icing sugar. Beat until you have a pale, almost white, fluffy mixture. 3. Beat in the hazelnut butter, then the milk, a little at a time. Depending on the softness of your butter and the temperature of your kitchen, you might not need to add all of the milk, or you may even need a bit more. You're looking for a smooth, whippy buttercream that has a spreadable consistency and holds its shape. 4. Once your Hazelnut Buttercream is finished, cover and set aside. FOR THE HAZELNUT SPONGE: 5. Preheat your oven to 375F (190C) and line a 12-hole cupcake tin with paper cases. 6. Sift the flour, cocoa, salt, baking soda and sugars into the bowl of a stand mixer fitted with the paddle attachment, or a large bowl. Add the butter and eggs, and beat on a medium-high speed for 30 seconds until well combined. Add the milk and hazelnut butter and beat for 30 seconds, stopping to scrape the sides and bottom halfway through, until you a have a smooth batter. 7. Distribute the batter evenly among the paper cases until they are three-quarters full. Bake for 18-20 minutes until the tops spring back when gently pressed. Leave to cool. FOR THE FILLING: 8. In a bowl, whip the cream, sugar and hazelnut butter with a balloon whisk until medium-soft peaks are forming, then put the mixture into a piping bag. TO FINISH: 9. Using an apple corer, remove the centre of each cupcake, then fill the holes with the cream filling. Take care not to overfill. 10. Put your buttercream into a piping bag fitted with a large round nozzle and squeeze a neat blob of buttercream on top of each cupcake. 11. Put the iced cupcakes in the fridge for 15 minutes while your melt the chocolate for the topping in a bain-marie or in the microwave in short bursts. Add the melted cocoa butter and stir to combine, then leave to cool for 5 minutes. 12. Dip the chilled iced cupcake tops into the chocolate, allowing the excess to dribble back into the bowl. Sprinkle with hazelnuts to finish!