FERRERO ROCHER CUPCAKES

INGREDIENTS:

170 g of hazelnuts
2 eggs
115 ml of milk
1 tablespoon of vinegar
120 g of butter
sweetener as desired (60 g of erythritol powder or 45 g of xylitol powder)
170 g of whole spelled flour
1-2 tablespoons of vanilla flavoring
a pinch of salt
1x baking powder
40 g of roughly chopped hazelnuts (optional)

500 ml of whipping cream (from milk fat)
230 g of dark chocolate
3 tablespoons of hazelnut spread*
1 tablespoon of vanilla or rum flavoring

Preparation:

1.Heat the oven to 180˚C and put the hazelnuts in a baking sheet. Bake them for 5 to 10 minutes. Wrap the warm hazelnuts in a cloth or transfer them to a container with a lid and shake them to remove their skins. We put them in a blender and mix until we get a compact mixture. Then break two eggs into a bowl and mix them with a mixer. Add milk and vinegar to the mixture and mix again. Add melted butter, then sweetener, hazelnut paste and spelled flour to the resulting mixture. Mix everything well. Transfer the mixture into muffin tins. Bake at 180˚C for about 15 minutes. I got 20 muffins.

2.For cream, place dark chocolate and whipped cream in a small saucepan. Cook over low heat until the chocolate melts and the mixture thickens. After cooling, separate ¼ of the mixture and add the hazelnut spread and flavoring to it. Combine everything with a mixer. We use that cream for the filling. I also put a whole hazelnut in the middle before the filling for the Ferrero Rocher effect, but that’s optional.

Lightly make the remaining cream with a mixer and transfer it to a pastry bag. It is ready to decorate.

*You can find the recipe for homemade hazelnut spread in a category QUICK&EASY (“HOMEMADE NUTELLA”).