Best Chocolate Cupcakes With Nutella Kahlua Ganache And Ferrero Roche Recipes

CHOCOLATE CUPCAKES WITH NUTELLA-KAHLUA GANACHE AND FERRERO ROCHE

Steps:

• Preheat oven to 350 degrees.
• Sift together the flour, cocoa powder and baking soda in a large bowl. Add the salt.
• Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time. Beat in the butter, sour cream, milk and vanilla.
• Gradually stir the flour mixture into the batter, until just combined. Do not over-beat.
• Fill cupcake liners 2/3 full.
• Bake for 20 to 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan. Remove the cupcakes from the pan and cool completely.
• Make the ganache. Heat the cream in a small sauce pan over medium heat until it just comes to a boil, being careful that it does not boil over. Remove from heat. In a double boiler over a gentle simmer, add the Nutella and pour the hot cream over all. Stir in the Kahlua and salt. Whisk until it becomes smooth and silky. Remove from heat and set aside.
• Once the cupcakes have cooled, turn them upside down and carefully dip them into the ganache, allowing the excess to drip off. If you would rather a whipped topping, beat the ganache to desired thickness, then spread over the cupcakes.
• Garnish each cupcake with one chopped Ferrero Rocher.
• Enjoy!

GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES

Steps:

• Cupcakes:.
• Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
• Sift together the flour, baking soda and salt on a sheet of wax paper.
• Beat the butter on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
• Add the eggs one at a time, mixing slowly after each addition.
• Combine the vanilla extract and milk in a large liquid measuring cup.
• Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated. Add another 1/3 of the flour mixture, followed by 1/3 of the milk mixture. Stop to scraped down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined.
• Add the cocoa powder, beating on low until just incorporated.
• Use a standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are 2/3's full. Bake for 18-20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
• Ganache:.
• Lay a large piece of wax paper on the work surface.
• Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
• Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2-3 minutes. Working with one cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.