As soon as Thanksgiving is over, here comes the Christmas recipes! Excited to share this iced gingerbread oatmeal cookie recipe with you all. It’s a delicious mix between the classic oatmeal cookie and the famous holiday gingerbread man cookie.
If you are looking for a soft, ginger and oatmeal cookie with a thin layer of sweet and cinnamon-y iced glaze, then you are in the right place.
Also stay to check out some tips for turning any regular cookie recipe into a roll out dough cookie. Until then, lets get into the recipe…
Equipment & Ingredients
To make these Ferrero Rocher cupcakes you will need these ingredients:
- Butter
- White Sugar
- Hazelnut Extract
- Vanilla Extract
- Vegetable Oil
- Milk
- Flour
- Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Buttermilk
- Warm Water
- Powdered Sugar
- Ferrero Rocher Chocolates
As for the ingredients, the list is much shorter! You will just need:
- Cupcake Pan
- Cupcake Liners
- Mixing Bowls
- Piping Bag
- Large Star/Flower Metal Tip
- Hand Mixer
Make the Hazelnut Batter
In a mixing bowl, whisk the softened butter and white sugar together until creamy. The add in the hazelnut extract, vegetable oil and milk. Whisk again until combined and smooth.
Pour in all the dry ingredients at once. The flour, baking powder, and salt. Switch to a rubber spatula to fold these ingredients together until a slightly thick batter is formed. Using a whisk as the batter gets thick makes it difficult to properly combine the ingredients. In a separate, smaller bowl, add the egg white and whisk until frothy. Pour this into the hazelnut butter and fold into the mixture. This whipped egg white helps the cupcakes rise. Now the hazelnut batter is done, set this aside.
Making the Chocolate Batter
In another bowl, pour all the dry ingredients for the chocolate batter all at once. The flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until everything is combined.
Then add the egg, buttermilk, warm water, vegetable oil and vanilla. Whisk the chocolate batter together, vigorously, smoothing out any lumps that may form. Now preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with liners for the Ferrero Rocher cupcakes.
Bake the Ferrero Rocher Cupcakes
Use a 1 inch scooper to measure out an even amount of hazelnut batter and then chocolate batter, creating a marble like cupcake. Fill each liner about 3/4 way full. Bake in the oven for 22-24 minutes, or until a toothpick inserted comes out clean.
Whip up the Hazelnut Frosting
While the Ferrero Rocher cupcakes are baking, make the hazelnut frosting. In a bowl add the softened butter, powdered sugar, salt and cocoa powder to a bowl. Use a hand mixer to blend the ingredients together until smooth.
Add in the hazelnut extract and milk. Blend again until the frosting slightly thins out. It should be smooth and creamy, but thick enough to hold shape when piping. Transfer to a piping bag fitted with a large star or flower tip. Prep the Ferrero Rocher chocolates by unwrapping and setting aside.
Remove the cupcakes from the oven and allow to cool for 15-20 minutes before frosting.
Toppings & Enjoy!
Pipe a large swirl of frosting on top of the finished cupcakes. Garnish by sifting some cocoa powder on top of the cupcakes or switch out with powdered sugar instead. Top with a deliciously sweet Ferrero Rocher chocolate to finish off this gourmet cupcake!
I hope you enjoyed this recipe. Be sure to share these Ferrero Rocher cupcakes recipe and or your finished product with all your family and friends. Let me know how this came our for you in the comments below!
I hope you enjoyed this recipe. Be sure to share these Ferrero Rocher cupcakes recipe and or your finished product with all your family and friends. Let me know how this came our for you in the comments below!
Ferrero Rocher Cupcakes
Course: DessertDifficulty: Medium12
servings20
minutes25
minutes15
minutesA sweet and gourmet cupcake made with a hazelnut and chocolate marbled batter and topped with a hazelnut frosting. Finished with some extra cocoa powder and Ferrero Rocher chocolate makes these Ferrero Rocher cupcakes OUT of this world!
Ingredients
- Hazelnut Batter
4 tablespoons butter, softened
3/4 cup white granulated sugar
1 tablespoon hazelnut extract
1/4 cup vegetable oil
1/2 cup milk
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 egg whites
- Chocolate Batter
1/2 cup all purpose flour
1/2 cup white granulated sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup buttermilk
1/4 cup + 2 tablespoons warm water
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
- Hazelnut Frosting
1/2 cup unsalted butter, softened
3 1/4 cups powdered sugar
2 teaspoons cocoa powder
1 teaspoon hazelnut extract
2 teaspoons milk
1/8 teaspoon salt
- Toppings
Cocoa Powder
Ferrero Rocher Chocolates
Directions
- Hazelnut Batter
- In a mixing bowl, whisk the softened butter and white sugar together until creamy.
- Add the hazelnut extract, vegetable oil and milk. Whisk again until combined and smooth.
- Pour in all the dry ingredients of flour, baking powder, and salt. Use a rubber spatula to fold these ingredients together until a slightly thick batter is formed.
- In a separate, small bowl, add the egg white and whisk until frothy. Pour into the hazelnut butter and fold into the mixture. Set this bowl aside.
- Chocolate Batter
- In another bowl pour all the dry ingredients for the chocolate batter all at once; including the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until combined.
- Then add the egg, buttermilk, warm water, vegetable oil and vanilla. Whisk vigorously again until a nice smooth batter forms.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with liners.
- Use a 1 inch scooper to measure out an even amount of hazelnut butter and then chocolate batter, creating a marble like cupcake. Fill each well about 3/4 way full.
- Bake in the oven for 22-24 minutes, or until a toothpick inserted comes out clean.
- Hazelnut Frosting
- While the cupcakes are baking, make the hazelnut frosting. In a bowl add the softened butter, powdered sugar, salt and cocoa powder to a bowl. Use a hand mixer to blend the ingredients together until smooth.
- Add in the hazelnut extract and milk. Blend again until the frosting slightly thins out. It should be smooth and creamy, but thick enough to hold shape when piping.
- Transfer to a piping bag fitted with a large star or flower tip. Prep the Ferrero Rocher chocolates by unwrapping and setting aside.
- Remove the cupcakes from the oven and allow to cool for 15-20 minutes before frosting.
- Once cooled, pipe a generous amount of frosting on top of each cupcake. Sift with some cocoa powder for garnish and top with a Ferrero Rocher Chocolate.
- Enjoy!
