One of the nicest things about the holiday season is that the shops are loaded with affordable, well prices little boxes of these delightfully delicious little morsels of temptation. Another nice thing is that . . . because it's Christmas, after all . . . one doesn't have to feel totally guilty about indulging . . . well, I don't at any rate! (I'll worry about that in January, thankyou very much!)
I went a bit crazy in Lidl's the other day and bought umpteen little boxes of these Ferrero Roche . . . thinking that I would give one to each of the sisters that I visit teach and . . . well . . . somehow I ended up with an extra one! Don't ask me how that happened . . . I have no feasible or believable explanation . . .
Anyways, I was going to make some cupcakes today because the missionaries were bringing over an investigator to teach in our home and I thought it would be a nice thing to do. I was just going to make my old plain buttery cupcake recipe and then I had an epiphany of sorts . . .
I looked at the cupcake recipe and then I looked at this extra box of ferrero rocher and I thought . . . oh wouldn't a cupcake just be the most delicious thing on earth if you hid a ferrero rocher in the middle of it before you baked them??? I mean, how wonderful would that be???
And so . . . I did it. I baked those cupcakes with a tasty little ferrero rocher chocolate truffle hidden in the centre of each one . . . and then . . . well . . . I slathered the tops of them with tons of gorgeous buttery moreishly delicious chocolate buttercream icing.
And then . . .
Why, I ate one of course! You wouldn't expect me to feed anything to anybody without having tasted it first would you??? I thought so . . . oh my the sacrifices I must make in the line of duty are nobody's business!
Makes about 9
Buttery cupcakes with a sweet surprise centre of a truffle or other treat, and slathered with Chocolate Buttercream Icing. Decadently delicious!
4 ounces butter, softened (1/2 cp)
4 ounces white sugar (1/2 cup plus 1 TBS)
2 large free range eggs
4 ounces self raising flour (3/4 cup plus 2 TBS)
1 tsp baking powder
For the Buttercream Icing:
2 TBS cocoa powder, sifted (not chocolate drinking powder)
3 TBS hot water
6 ounces butter, softened (1/2 cup plus 4 TBS)
12 ounces icing sugar, sifted (3/4 pound)
9 truffles, ferrer roche, etc.
Preheat the oven to 200*C/400*F/ gas mark 6. Line 9 muffin cups with paper liners. Set aside.
Measure all the cake ingredients into a bowl and beat well for about 2 to 3 minutes until well blended and smooth. Fill the paper cups 1/3 up with some of the batter. Press one truffle (or whatever you are using) lightly into the centre and then top with another dollop of cake batter to cover. The cups should be ab out half full.
Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven and then from the tin to cool completely on a wire rack before proceeding.
Once the cakes are completely cooled make the buttercream.
To make the icing, blend the cocoa powder and hot water together. Allow to cool slightly, then add the butter and icing sugar. Beat until smooth and fluffy. Spread a portion of this buttercream over the top of each cupcake.
Store any leftovers in an airtight container.
Over in The Cottage today, delicious Grilled Chicken with Herbed Butter, Almonds and Gruyere.