Advent Calendar Day 19: Chocolate Hazelnut Cupcakes

Back in October, Selma made
ambassador cupcakes using Ferrero Rocher chocolates for her son’s birthday. They looked so luxurious and elegant, that I tucked the idea away for Christmas….

So fast forward two months and armed with Selma’s idea, two boxes of chocolates, some gold cupcake cases and some shimmer spray, I’m ready! I’m using my trusty chocolate cake mix instead of Selma’s, but I’ll use her’s next time.

Chocolate cupcake Ingredients:
100g butter
150g brown sugar
2 eggs
200g plain flour
4 teaspoons baking powder
2 tablespoon cocoa powder
180ml milk
1 box of Forrero Rocher

Topping:
1 can of chocolate icing
1 can gold shimmer spray
Toasted Hazelnuts
1 box of Forrero Rocher

Line a cupcake tin with foil cases. Preheat the oven to 190°/ gas mark 5 or turn your Rayburn off! Cream the butter and sugar, then add in the eggs. Sift in all the dry ingredients and then add the milk.

Spoon the mixture into the cases until half full. Pop a chocolate in the middle and spoon a small amount of mixture on top. Pop into the oven for 15 minutes.

Once cooled, pipe chocolate icing on top of the cake. Then, depending on how high your icing is, place a whole chocolate on top (or a half like I did). Sprinkle with hazelnuts and spray with shimmer!!!!

I’m bringing these delights to Angie’s for a festive fiesta friday!

6 more sleeps!!!

Melissa xx