Hello Cupcakers! Today I bring you a cupcake Ferrero Rocher, ideal for year-end. It is a classic flavor that could not miss my channel. For the cake need brown sugar sifted flour hazelnuts cocoa powder oil whipping cream molasses or cane vanilla one egg yeast and a pinch of salt And as the star item, we will put a ferrero each of the cupcakes into the cake. Start mixing the egg, sugar, oil, cream, molasses and vanilla essence. Mix well with the aid of sticks. For those who do not know who is molasses, honey is achieved juice from sugar cane. You can get in supermarkets. Even if you do not manage it, you can replace the honey. But I recommend you seek because the taste of sugar cane molasses gives is unmatched. The advantage of cupcakes and cakes that carry oil instead of butter, we do not need electric mixer. With rods is enough for us to remain perfect! And it mixes everything much faster. When all ingredients are well incorporated, mix the dry ingredients. A meal will add salt, cocoa and baking powder. Mix well and when we get ready, we will gradually adding to the mixture. Better go adding the dry ingredients little by little so that no lumps in our body. When the flour mixture and well blended with other ingredients, add the water that we have previously boiled to thoroughly heated. This will cause the dry ingredients are dissolved in the dough better and that our cupcakes remain very juicy. Add the hazelnuts and mix well again to distribute throughout the dough. Put a bit of mass in each of the capsules … We put a chocolate in the center … And we cover completely. Once we have all the lists capsules, we baked. Fresh from the oven, we put the syrup. In this case I have made reducing simmering water, sugar and Baileys. If you want, you can replace the Baileys with a teaspoon of nutella. Remember that you have the exact amounts of all the ingredients in the box information. We took the cupcakes from pan and let them rest on a rack to cool well. Now for the frosting! For this we need butter, powdered sugar, black chocolate and hazelnut paste. Beat butter at maximum speed for 5 minutes. Remember that it is very important that the butter is at room temperature for our frosting is perfect. When we see that the butter is more blanquita and fluffy, add the icing sugar. Beat for 5 minutes or until the icing sugar is fully integrated. Break off a quarter of the buttercream, and reserve. Melt chocolate in microwave or double boiler and pour over the buttercream. Before adding the chocolate, we have to temper it to not melt the butter. So just melted chocolate you have to constantly removedlo to leave it at room temperature. Beat a couple of minutes until the chocolate has been integrated into the buttercream. Fill sleeve and reserve. With little buttercream we booked before we hazelnut frosting. We add a couple of teaspoons hazelnut paste and mix well. Prepare the pastry bag and already we have the best, the decor! With chocolate frosting, make a spiral from inside to outside and back to the center. Add a generous drizzle of chocolate syrup. We put a little bit of hazelnut buttercream … and ended our decor with half Ferrero. And so is my version of cupcake Ferrero Rocher. What do you think, are really irresistible ?? I hope you feel encouraged to do so and I may tell you that! Taking advantage of this is the last video of the year, I wanted to thank you for being there, for your Likes, for your comments and words of support. They mean a lot to me! I hope that in 2015 keep in touch and that this great family grows increasingly. I send you a big hug and see you next year with more recipes. Cupcakers you soon!