Fererro Rocher Cupcakes

INGREDIENTS

225g butter softened, 225g castor sugar, 4 eggs, 10ml caramel essence, 225g self raising flour, 60ml cocoa powder, 5 ml baking powder, 60ml fresh cream, fererros.
for the topping: 125g butter, 2 cups icing sugar and 3 tablespoon cocoa powder

METHOD

preheat oven to 180 degrees. cream butter and sugar. add eggs and essence then beat till fluffy. sift flour and baking powder into the egg mixture. add milk and beat. place some batter into a cupcake pan then place a fererro in the middle. bake. for the topping: beat butter and then sift the icing sugar and cocoa powder into the butter. cut some fererros in half. pipe the icing onto the cupcake and decorate with half a fererro on top.

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