What's Cookin' Italian Cuisine
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces good grade bittersweet chocolate, chopped
1/2 cup dutch style processed cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream
heat oven to 350 degrees. Line standard-sized muffin pan.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Microwave till melted and smooth, about 1 minute. Set aside to cool, to luke warm.
Stir in flour, baking soda, and baking powder in small bowl to combine.
Beat eggs in bowl. Add sugar, vanilla, and salt,beat till fluffy. Add cooled chocolate mixture and beat until well combined. Add flour and sour cream beat till everything is well combined.
Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Cut centers out, fill with filling below. Top with ganache frosting. Crumble Ferarro Rocher Candy on top of ganache.
4 tablespoons softened butter
1/2 cup of chopped hazelnuts and 1/2 cup whole ones for the top of the cupcakes 1/2 cup of Nutella
1 1/2 cups of rice krispies crushed or put in food processor 30 to 40 seconds
2 to 3 tablespoon of heavy cream
1 cup of confectionery sugar
Mix butter and Nutella together until well blended. Add confectionery sugar rice krispies, mix together and add the heavy cream until a smooth filling not running but thick and spoonable. Fill hollowed out cupcakes with the filling.
2 cups of semi sweet good grade chocolate
3/4 cup of heavy cream
Heat cream in microwave till boiling, remove add chips keep stirring until chips are all melted. If you want this to be a more like just frosting, cool for 20 minutes before spreading, otherwise I put this on while hot and let it drip down the sides.
Add crushed Ferarro Rocher candies on the top of the cupcakes after you have put the ganache on them.