Using a chocolate cupcake packet mix, these muffins are stuffed with whole Ferrero Rochers for the ultimate easy-yet-indulgent dessert.
Ingredients:
100g dark chocolate melts 2 tbsp thickened cream 450g packet chocolate cupcake mix (see note) 8 Ferrero Rochers, unwrapped 30g (1/4 cup) hazelnuts, toasted, finely chopped Double cream or vanilla ice-cream, to serve (optional)How to make it:
Step 1
Place the chocolate melts and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, until the mixture is smooth. Set aside until the mixture has thickened slightly.
Step 2
Meanwhile, prepare the cupcake mixture following packet directions (but do not bake).
Step 3
Place 2 tablespoonfuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher in the centre of the mixture. Cover each with 1 tablespoonful of cupcake mixture. Turn the pie maker on and cook for 8 minutes or until the cake springs back when lightly touched. Transfer to a plate and keep warm. Repeat with the remaining mixture and Ferrero Rochers.
Step 4
Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with cream or ice-cream, if using.