Recipe Information

• Servings: 12 cupcakes
• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Difficulty: Easy

Ingredients

• For the Cupcakes:
  • 1 ¾ cups all-purpose flour (220g)
  • 1 cup granulated sugar (200g)
  • ½ cup unsalted butter, softened (113g)
  • 2 large eggs
  • 1 cup milk (240ml)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
• For the Frosting:
  • 1 cup unsalted butter, softened (226g)
  • 4 cups powdered sugar (480g)
  • 1/4 cup milk (60ml)
  • 2 teaspoons vanilla extract
  • Ferrero Rocher chocolates, for decoration

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Prepare the Batter:
   1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   2. Add the eggs one at a time, mixing well after each addition.
   3. Stir in the vanilla extract.
   4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
   5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
3. Fill the Cupcake Liners: Distribute the batter evenly into the lined cupcake pan, filling each liner about two-thirds full.
4. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the Frosting:
   1. In a bowl, beat the softened butter until creamy.
   2. Gradually add the powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
6. Frost the Cupcakes: Once the cupcakes are completely cooled, frost each one using a piping bag or a knife. Top with Ferrero Rocher chocolates for an elegant finish.

Notes

Ensure all ingredients are at room temperature for the best results. You can adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste.

Recipe Tips

• For extra chocolate flavor, consider adding cocoa powder to the batter.
• You can also experiment with different toppings, such as sprinkles or crushed nuts.
• Store cupcakes in an airtight container to maintain freshness.

Nutritional Information

Each cupcake contains approximately 300 calories, 15g fat, 40g carbohydrates, and 3g protein.

Frequently Asked Questions

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, but it may change the texture and density of the cupcakes. Consider using a mix of both for better results.

2. How can I make these cupcakes gluten-free?

Use a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free.

3. Can I make the frosting without powdered sugar?

It’s possible, but powdered sugar is key for the texture. Alternatives like melted chocolate can be used for flavor.

4. How long can I store these cupcakes?

They can be stored in an airtight container for up to a week at room temperature or frozen for up to three months.

5. What other flavors can I add to the cupcakes?

You can incorporate flavors like almond, orange, or lemon zest for a refreshing twist!