Ferrero Ŕoche Decadent Cup Cakes

INGREDIENTS

Mixture A:
1 cup boiling water
125g stork bake
125ml oil
Boil in a saucepan till mixed

Mixture B:
2 cups cake flour
¼ cup cocoa
1 teaspoon baking powder
1 teaspoon cream of tartar
Sift above
Add in 1 and ½ cups sugar and mix
well

Mixture C:
2 teaspoon bicarbonate of soda
2 eggs
1 cup buttermilk
1 teaspoon vanilla essence
Whisk above

METHOD

Pour boiling liquid A over flour
mixture B and mix well to blend
Add in buttermilk mixture C and fold
in.
Spoon into cupcake cases and bake 180
degrees +- 10 minutes
 
Topping:
1 cup pecans chopped
¾ cup almonds chopped
Roast above in oven 180 degrees for 10
minutes
 
2 tablespoon butter - melt on low heat
Add in 1 slab (100g) dairy milk -
allow to melt
Add in 350g nutella and mix well to
blend
Keep stirring to prevent scorching
Remove from heat and add in roasted
nuts.
Beat 250ml freash cream stiff - fold
in chocolate mixture.
Leave in fridge to set for +- 4 hours
 
Cut whole in centre of cake- remove
piece, fill with ferrero mixture and
replace cake piece.
Spoon topping over generously.
Decorate as desired.

INFO & TIPS

Great as a dessert after a big family
dinner.

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