Summary

Ingredients

For the dough:

• 100 grams flour
• 150 grams sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ salt
• 60 g cocoa powder
• 180 ml vegetable oil
• 120 ml buttermilk
• 1 egg (s)
• 1 teaspoon vanilla extract

For the filling:

• 12 confectionery e.g., Ferrero Rocher, frozen

For the topping:

• 110 g chocolate
• 115 g butter
• 100 g powdered suar
• 50 g cream cheese
• 70 g nut nouat cream
• 2 tablespoon cocoa powder
• 0.5 teaspoon ½ vanilla extract
• 1 pinch (s) salt

For decoration:

• 12 confectionery e.g., Ferrero Rocher

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Instructions

1. For the dough, mix the dry ingredients in a large bowl: flour, sugar, baking powder, cocoa powder and salt. In a second bowl, mix the wet ingredients: oil, buttermilk, egg and vanilla extract. Now mix the dry and wet ingredients.
2. Now pour a large tablespoon of batter into 12 muffin tins. Place a frozen Rocher praline in the center. Then cover the pralines with batter until the molds are about 2/3 full.
3. Bake the muffins at 180 ° C for about 20 minutes.
4. In the meantime, prepare the cream. To do this, melt the chocolate and open it
5. Cool down to room temperature. Then beat the butter with the powdered sugar to a light mass. Now add the remaining ingredients, including the melted chocolate. Put the topping in the fridge and pour it onto the cupcakes as soon as it has cooled down well.
6. Another praline is placed in the middle of the cream to garnish.
7. Instead of a piping bag, an ice cream scoop also works wonderfully.