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Choctella cupcakes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Indulge in decadent triple chocolate cupcakes with Nutella, Ferrero Rochers, and chocolate sprinkles.
Ingredients:
Whipped cream, to serve
140g (2/3 cup, firmly packed) brown sugar
100g butter, at room temperature, chopped
75g dark chocolate, chopped
125ml (1/2 cup) water
150g (1 cup) self-raising flour
50g (1/3 cup) plain flour
20.00 gm cocoa powder
240g (3 /4 cup) Nutella
12Ferrero Rocher chocolates
Chocolate flakes or sprinkles, to serve
Instructions:
Preheat the oven to 180C/160C fan forced. Line twelve 80ml (1⁄3 cup) muffin pans with large paper cases. In a large saucepan over medium-low heat, combine sugar, butter, chocolate, and water. Stir and cook for 3 minutes until melted and smooth. Allow the mixture to cool.
Whisk the eggs into the chocolate mixture until combined. Sift the flours and cocoa over the mixture, then gently fold in until just combined. Divide the batter among the prepared pans and bake for 20 minutes, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Frost the cooled cupcakes with Nutella and garnish each with a dollop of cream, a Ferrero Rocher, and chocolate flakes or sprinkles.