Ferrero Rocher is the “classic delicacy, and its timeless elegance makes it perfect for sharing during any party season”.
Ferrero Rocher chocolates are a weakness of mine. When my family used to receive boxes of Ferrero Rocher chocolates as gifts, they did not last long in the house. I remember having to hide my portion from my mother as chocolate is her biggest weakness too. Hence why we no longer have unhealthy chocolate lying around in the house. My mother has no will-power when it comes resisting milky, rich chocolate.
These Ferrero Rocher cupcakes; however, will curb that chocolate craving and keep you satisfied. The protein from the hazelnuts will fill your tummy, whilst the sweetness of the coconut nectar and richness of the cacao powder will destroy those nasty cravings.
I love chocolatey, indulgent desserts, and this is definitely one of them. I found these cupcakes slightly dry, probably because it needed more coconut cream or an extra egg. However, the creamy frosting nicely balanced this out. I could have eaten a whole bowl of the frosting on its own… it was so yum!
Also, I have added a cute, little Ferrero Rocher truffle to each cupcake as another hint of sweetness to this humble treat. The three elements, including the cupcake, frosting and truffle, nicely compliment one another, in which they come together to make the perfect Ferrero Rocher dessert.
Ferrero Rocher Cupcakes
GF DF V P
Serves 8 - 10
INGREDIENTS
Cupcake
- 1 1/4 cup hazelnut meal
- 1/2 cup tapioca flour
- 1/3 cup cacao powder
- 2 eggs (or 2 tbsp flaxseed flour + 6 tbsp water)
- 1/3 cup coconut oil (melted)
- 1/3 cup coconut nectar (or 1/3 cup maple syrup)
- 1/4 cup coconut cream
- 1 tsp baking soda
- 2 tsp vinegar
Frosting
- 1/2 cup coconut oil (or 1/2 cup vegan butter)
- 1/3 cup coconut cream
- 3 tbsp cacao powder
- 2 tbsp coconut nectar (or 1/3 cup maple syrup)
- 1 tsp vanilla essence
Truffle
- 5 pitted dates
- 1/2 cup hazelnut meal
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla essence
- 3-4 tbsp hazelnut meal (for dusting)
METHOD
Preheat the oven to 160 degrees on fan bake.
Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the cupcake mixture and gently fold them together until smooth and sticky. Pour the mixture into a cupcake baking tray. Place the tray into the oven for 15 minutes. After the cupcakes have cooked, set them aside for 5-10 minutes to cool down.
For the frosting, use an electric mixer to blend the ingredients together. With a piping bag, pipe the frosting onto each cupcake.
To make the truffles, steam or boil the dates until they become soft. Remove the skin of the dates and roughly chop them. Mix all of the ingredients together until smooth and sticky. Roll one tablespoon of the mixture into balls. Roll the truffles in hazelnut meal and then place them into the fridge so they become firm before putting them onto the frosting.
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