March 4, 2012

Chocolate Cupcakes with Nutella-Kahlua Ganache & Ferrero Rocher Garnish

Both my husband and I have been very sick for nearly the entire week.  You don't realize how much you take your health for granted until you are knocked flat on your back with sickness.  I didn't cook (or really eat much of anything) for an entire week!  Thankfully, my little sous chef didn't catch our sickness and ended up being quite the compassionate nurse (she wears many hats).  Yesterday marked the first day that we finally felt back to normal.  Since I was feeling well, I thought that I would treat myself with something that made me happy -- cupcakes!  These cupcakes are so chocolaty and decadent.  The Nutella-Kahlua ganache is so tasty that you will find yourself trying to not eat it all before you top the cupcakes.  

If you would rather a thicker icing, as opposed to a glaze, simply reduce the amount of Nutella to 4 oz, allow the ganache to cool and beat it for several minutes until it becomes thick.  

Yields 18 cupcakes
  • 1 c all-purpose flour 
  • 1/4 c unsweetened cocoa powder 
  • 1/2 tsp salt 
  • 1/2 tsp baking soda
  • 1 tsp orange zest 
  • 1/2 c butter, room temperature 
  • 1 c sugar
  • 2 large eggs
  • 1/2 c sour cream 
  • 1/4 c warm milk 
  • 2 tsp pure vanilla extract
  • 12 Ferrero Rocher candies, roughly chopped 
Nutella-Kahlua Ganache 
  • 1/2 c heavy cream 
  • 6 oz Nutella (4 oz if whipped ganache is desired)
  • 1 tsp Kahlua 
  • 1/8 tsp salt


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.


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