Ferrero Rocher/Nutella Cupcakes

The thing I love about cupcakes is that there are so many ways to make them. You can choose from an endless number of flavors, fillings, toppings, and decorations! I feel like the filling tends to give a cupcake its WOW factor...especially when it complements the cake and the frosting. This is one of those cupcakes that has an intensely rich combination of flavors. And let me tell you - the filling is to die for. The Nutella ganache is so good...I ended up eating spoonfuls of it on its own (and probably gained thousands of calories in the process unfortunately). Another reason why this cupcake is amazing is because it has half of a Ferrero Rocher inside along with the ganache. I mean, who doesn't like Ferrero Rocher?! And when you thought it couldn't get any better, this baby is topped with a creamy and delicious Nutella buttercream frosting and another half of a Ferrero Rocher drizzled with some more Nutella ganache. Are you drooling yet???  Note: To make it look a little fancy, I also added some edible gold dust powder!

To make this cupcake, you can use the fool-proof/best ever chocolate cake recipe that I've posted on my blog previously. Here's the link to the cake recipe: Beatty's Chocolate Cake Recipe. For this particular batch of cupcakes, I used another chocolate cake recipe which I wasn't as fond of. Will definitely go back to using my original.

The recipe for the Nutella Buttercream Frosting is as follows:
Ingredients:

• 2 sticks unsalted butter, softened and cut into cubes
• 4 cups icing sugar
• 1 tbsp heavy whipping cream
• 2 tsp vanilla flavoring
• 1/2 cup Nutella
• pinch of salt

In the bowl of an electric mixer with a paddle attachment OR using a hand mixer, whip butter on medium speed for 5 minutes until pale and creamy. 

Add the remaining ingredients and mix on low for 1 minute then on medium speed for 5 minutes until light, creamy, and fluffy.

Will keep at room temperature for up to 3 days. 

Tip: To make the frosting more smooth, make sure to sift the icing sugar!

For the Nutella Ganache, the recipe is as follows:

Ingredients:

• 1/2 cup heavy whipping cream
• 2 oz semi-sweet chocolate (two 1 oz squares)
• 4 tbsp Nutella
• 2 tbsp butter

Using medium heat, bring whipping cream to a boil in a small saucepan over the stove. When the cream starts to boil, remove from heat and add the semi-sweet chocolate squares. Start whisking the mixture immediately until smooth. Do not overmix! Then, add the butter and continue whisking until butter is incorporated. Allow the ganache to cool before using it as a filling - refrigerate for a thicker consistency. 

HOW TO PUT IT ALL TOGETHER AND MAKE THE FINAL VERSION OF THE CUPCAKE:

To create the final product, when chocolate cupcakes have been baked and cooled, use a knife to cut out a small round from the center (about 1 inch wide and 3/4 inches deep). Fill the hole in the cupcake with about 1 tbsp of ganache (or however much you desire). Then cut a Ferrero Rocher chocolate in half. Place one half inside the center of the cupcake. Frost the top of the cupcake with the Nutella buttercream frosting using a piping bag and your desired decorating tip. Finally, stick the other half of the Ferrero Rocher on top and drizzle it all with some more ganache. 

German Chocolate Cheesecake

As I've mentioned before on my blog - I love making different kinds of cheesecakes - the possibilities are almost endless. This cheesecake was for my mom - she loves German Chocolate Cake. As I was looking through my cheesecake book 125 Best Cheesecake Recipes by: George Geary, I came across the German Chocolate Cheesecake and thought it was a great idea to combine two amazing desserts - and the combination of coconut, chocolate, and pecans is a big winner in my opinion :) It turned out very good, but beware: it's very rich!

Ingredients:

Crust -

• 1 1/4 cups chocolate sandwich cookie crumbs
• 1/4 cup pecans, coarsely ground
• 3 tbsp unsalted butter, melted

Filling -

• 1 cup packed brown sugar
• 2 tbsp unsalted butter, softened
• 2 egg yolks, stirred
• 1 1/2 cups flaked coconut
• 3/4 cup pecan halves
• 3 packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla
• 6 oz bittersweet chocolate, melted and cooled

1. Preheat oven to 350 degrees F. You will need a 9-inch cheesecake/springform pan with 3-inch sides (ungreased). For the crust, in a medium bowl, combine cookie crumbs, pecans, and butter. Press into bottom of cheesecake pan and freeze.

2. For the filling, in a medium saucepan on medium-high heat, melt brown sugar and butter for 3 minutes. Remove from heat. 

3. Slowly drizzle stirred egg yolks into mixture. Return to medium heat and stir for about 3 minutes. 

4. Add coconut and pecan halves. Cool for about 20 minutes in the refrigerator.

5. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

6. Stir in vanilla and melted chocolate. Fold half of the coconut mixture into batter. Set remainder aside for decorating.

7. Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. 

8. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. Spread remaining coconut mixture on top of cake. (I used a marbled vanilla + chocolate butter cream topping)

Note: You can prepare the coconut mixture up to 3 days prior to use. Stir well before using. You can also substitute toasted almonds for pecans.)

Vanilla Buttermilk Cupcakes (Best Cupcake Recipe Ever!)

I haven't been getting much time to bake lately, but I finally got a chance to try a new recipe of cupcakes. The problem was that I never found a cupcake recipe that I really loved - moist, tight-crumbed, and light - perfect with any frosting. That is until my mom found a recipe in the newspaper and clipped it out for me - it was a Godsend. The recipe belongs to Dorie Greenspan - the popular and award-winning American author of cookbooks who wrote the very popular baking book (which I own thanks to a friend) Baking: From My Home to Yours. Paired with my favorite and very simple home-made butter-cream frosting - these cupcakes were a winner!

Ingredients:

• 1 1/2 cups flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 sticks unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 egg yolk
• 1 1/2 tsp vanilla flavoring
• 1/2 cup buttermilk

1. Preheat the oven to 350 degrees F. Fit a 12-cup muffin tin with cupcake liners. 

2. Whisk together the flour, baking powder, baking soda, and salt in a separate dish. 

*Sifting ingredients will produce better results*

3. Beat butter and sugar until fluffy. 

4. One by one, mix in the eggs, the egg yolk, and vanilla. 

5. Add the flour mixture alternately with the buttermilk, mixing until smooth. Spoon out the batter. 

*Do NOT overmix for best results*

6. Bake for about 25 minutes. Cool the cupcakes completely. 

7. Top with your favorite frosting! :-D

Couldn't wait to use my new cupcake holder! I topped my cupcakes with classic vanilla butter-cream frosting and edible pearls, sprinkles, and gold dust