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Chocolate Cream Cupcake | Ferrero Rocher Nutella Icing | Divine Taste With Anushruti

Nov 12, 2018

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Chocolate Cream Cupcake | Ferrero Rocher Nutella Icing | Divine Taste With Anushruti

Learn how to make Chocolate Cream Cupcake at home, a tempting dessert recipe by Anushruti. Chocolate Cupcake with Nutella Icing is a perfect combination of delight in every bite. So enjoy the heavenly bite of chocolate cream cupcake by baking them at home with Anushruti only on Rajshri Food. Makes 12 cupcakes or one 9” round cake

 

 

 

 

Ingredients

For the Eggless Chocolate cream cupcakes
200 gm (1 1/2 cup) plain flour*
50 gm (1/3 cup) good quality cocoa powder*
2 tsp baking powder
1 tsp baking soda
400 gm (1 tin) sweetened condensed milk
100 gm (1/2 cup) butter, melted
200 ml cream (7 fl oz/ 3/4 cup)
3 tbsp sugar
2 tsp vanilla extract
2 tbsp hot water Ferrero Rocher Chocolates for decoration

For the Ferrero Rocher Nutella icing*
50 gm (5 tbsp) unsalted butter at room temperature
170 gm (1/2 cup) nutella
1 tsp vanilla
375 gm (2 1/2 cup) icing or confectioners sugar
100 gm (1/2 cup) cocoa powder
2 to 4 tbsp milk

Method

For the Eggless Chocolate cream cupcakes
Line a cupcake or muffin tin with the liners or grease and line the bottom of a 9” round cake tin with baking parchment or grease proof paper. Preheat the oven at 160C/ 325F/ Gas Mark 3. In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda, mix well with a spoon and sieve once to make the mixture uniform or use the stand mixer with the paddle attachment for this purpose. In another bowl, assemble all the liquid ingredients, the melted butter, condensed milk and cream and beat until well mixed using a hand mixer on medium low speed or using the paddle attachment of the stand mixer. Stir in the sugar and mix again. Put in half the flour mixture and beat until mixed, about 2 to 3 minutes. Stir in the remaining flour and vanilla and beat until smooth and creamy, about 2 to 3 minutes more. Put in the 2 tbsp hot water and mix again for a minute more. Spoon the batter into the prepared cupcake liners or the 9” round tin. Bake for 25 to 30 minutes if making cupcakes or 1 hour if making the cake in the 9” round tin. * If you prefer your cakes sweet and if you are making it without the icing then I suggest that you make this cake with the additional sugar.

For the Ferrero Rocher Nutella icing*
In a large mixing bowl, put in the butter, vanilla and nutella and beat well with a hand mixer. Stir in the icing sugar and cocoa powder and beat using as much milk to get a smooth icing. Finish the cakes After the cakes completely cool down, spread the icing on the cake with the help of a piping bag and the desired nozzle. Place a Ferrero Rocher chocolate on each iced cake.
* It is always better to measure flour in a weighing scale for accuracy in baking

Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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