Aspiring Bakers #13: Enjoy Cupcakes! Rocher Cupcake

 Cupcake is equal cute cake for me, ^^. I always love to make it. This month I join the Aspiring Bakers #13: Enjoy Cupcakes! There are a lot of recipes to choose, well they are so tempting.

Rocher Cupcake 

 I like the Ferrero Rocher very much, how can I put it in the cupcake. But chopping it into pieces will ruin its taste, so I think about serve it whole piece.
I play with the cake instead. Starting from very basic chocolate cake, just add a chocolate chip and Frangelico, with both chocolate and Frangelico the cupcake will be intense with chocolate taste and a lovely hazelnut smell. Follow by thick Frangelico chocolate cream, that will connect the cupcake with the Ferrero Rocher. 
The cupcake has a rich taste of chocolate, great hazelnut aroma and softness of the chocolate cream, well, it's my cupcake, that I hope everyone will enjoy it too. 

I'm submitting my post toAspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog

Rocher Cupcake 

Make 12 standard cupcakes

 Chocolate cupcake
60g ................................ Butter
150g .............................. Sugar
........................................ A pinch of salt
1 ..................................... Egg
20g ................................ Cocoa powder
150g .............................. Plain flour (all purpose flour)
½tsp ............................. Baking soda
140g .............................. Buttermilk (or milk with ½tbsp lemon juice)

1½tsp ........................... White wine vinegar
50g ................................ Chocolate chips
60ml .............................. Frangelico 
Frangelico Chocolate Cream
100g .............................. Dark chocolate (I use 50%)
250ml ............................ Whipping cream
1½tbsp ......................... Frangelico (hazelnut -flavored liqueur)
12 ................................... Ferrero Rocher 

 Preheat the oven to 180 °C

Place the baking paper in to the cupcake tins.

Sift the flour, cocoa powder and baking soda together.
Mix together buttermilk and White wine vinegar together, set aside.

 Beat the butter, salt and sugar until light and fluffy, put the egg into the butter and beat to combine. 

 Divide the flour mixture into 3, put 1/3 of the flour mixture into the batter, stir with a spatula, when combine, add half of Buttermilk, follow with 1/3 of the flour, stir again then add the rest of the Buttermilk . Finish with the rest of the flour and chocolate chips mix to combine.

Scoop the batter into the tins.

Bake for 25 minutes, or until the cake is spring when touch lightly.

Prick the cupcake with bamboo stick and pour about 1tsp of Frangelico into the cake.

Let the cake cool completely before frosting it.

 Melt the chocolate, by placing in a bowl over warm water, put 150ml of whipping cream into a chilled bowl.
When chocolate melt, stir 100ml of whipping cream with the Frangelico into it.
Pour the chocolate and cream mixture into whipping cream and whip until soft peak formed.

Pipe the Frangelico Chocolate Cream over the cupcake, and decorate with Ferrero Rocher.

Rocher Cupcake 

Aspiring Bakers #13: Enjoy Cupcakes! Rocher Cupcake