Ingredients for 8 people
Chocolate hazelnut spread
1 tin of Royal Dansk cookies
3/4 cup yogurt
2 1/2 cups flour
1 cup sugar
1 pinch of salt
2 tsp baking powder
2 eggs
1/3 cup oil
1/2 cup milk
1/2 cup mascarpone
2 cups heavy whipping cream
1/2 cup powdered sugar
Ferrero Rocher ® chocolates
Cocoa powder
Hazelnuts
Tools
Ice cube tray
Step 1/3
Pour chocolate hazelnut spread into an ice cube tray and freeze for at least 2 hours. Open the box of Royal Dansk® and crush the cookies without taking them out of the box. Mix the flour, baking powder, sugar and salt in a bowl. Add the eggs, yogurt, milk and seed oil a little at a time. Mix until the mixture is smooth and homogeneous.Step 2/3
Pour the mixture up to half of the cookie paper. Put chocolate hazelnut spread ice cubes inside each cupcake pour more mixture to cover the cube. Bake the box 15 minutes at 350 ˚F. While the cupcakes are baking, prepare a cream by whipping together the mascarpone, powdered sugar and heavy cream.Step 3/3
Once the cupcakes are out of the oven, let them cool slightly and decorate them with the cream in a piping bag. Sprinkle with cocoa powder and decorate with hazelnuts and chocolate. Enjoy!
