INTRODUCTION

I did not purposely buy Ferrero Rocher for these muffins. Every year during Christmas, Chinese New Year, Mid Autumn Festival, my house will have these classy and tasty chocolate snacks either from friends or relatives.  My kids loved chocolate but they are not chocolate monster, the most they will take per session is 1-2 Ferrero Rocher. My wife do not  really like this brand and I seldom eat also. Therefore, I have to think of ways to get rid of these rather costly gifts in my house.

I already have 3 recipes using Ferrero Rocher and my most welcoming recipes by the readers is Ferrero Rocher butter cake as in this post: Rich Man’s Butter Cake?–Ferrero Rocher Butter Cake or Hazelnut Butter Cake or Oreo Butter Cake （金莎牛油蛋糕） Many readers have tried this recipe and I have never heard of any negative feedbacks from them.

Last year, I shared a recipe on a layer cheesecake:  Ferrero Rocher Layered Cheese Cake (金莎千层奶酪蛋糕）. Actually for this recipe , there is no need to add Ferrero Rocher but adding it to this simple cheesecake will improve its status and make it a classy dessert.

During my first year of blogging, I used Ferrero Rocher to prepare an ice-cream cheesecake as in this post: Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake . Just before I did this recipe, I used up another smaller box to prepare the ice cream cake as below.

With a big box of Ferrero Rocher sitting in my shelf, I have decided to design a Ferrero Rocher muffin.  This muffin is designed for hardcore Ferrero Rocher addicts  and this recipe requires about 24 Ferrero Rocher with an average of 3 Ferrero Rocher in a muffin with one Ferrero Rocher stuffed inside the muffin. However, you have the choice to use less Ferrero Rocher if you opt out to decorate the muffin with Ferrero Rocher.

With such sinful ingredient, I have decided not to do any frosting for the muffins. In fact muffins do not need frostings, only cupcakes have frosting. However, if you insists and you want an easy, stay in shape frosting recipe, you can refer to this post (Red Velvet Cupcake With White Chocolate Frosting) for the white chocolate frosting recipe. I strongly recommend this frosting recipe as it is easy to pipe, and it stayed in shape at room temperature.

The muffin recipe is mine but I can’t claim that the concept is mine. There are many such cupcake in the internet with some Ferrero Rocher stuffed inside. I long knew that there is such a type of cupcake and when I designed the recipe, I have decided to incorporate into this concept.

I am happy with the texture of the muffins. I definitely do not have any complain about the taste as anything prepared with Ferrero Rocher will be delicious with a distinct hazelnut fragrance. The only disappointment is the stuffed Ferrero Rocher refused to stay in the centre. They move a bit upwards towards the top . Well, I do not know exactly what is happening but I believed this happens possibly because it is a moist muffins with rather watery batter. I have amended the procedure for the readers and I hope with this amendment, they stay put at the bottom. I will need to wait for reader’s feedback and see if there is any further amendment required for the recipe. Whatever it is, taste and texture are the same, just some perfectionist thinking of wanting the Ferrero Rocher stay put in where it was supposed to be..

As with all my other muffins recipes, all muffins are simple and fast to do. For this muffin, there is only one additional step to blend the Ferrero Rocher. If you do not have a food processor, just put the Ferrero Rocher in a plastic bag and use some thing heavy to pound it. It will also produce a beautiful muffin.

WHAT IS REQUIRED

Servings: Prepare 6-8 muffins depend on size

• 8 Ferrero Rocher chocolate for blending
• 125 grams of butter, melted
• 125 grams of brown sugar or white sugar
• 160 grams of self raising flour
• 30 grams of cocoa powder
• 70 grams of fresh milk
• 2 eggs

Others

• 8 Ferrero Rocher chocolate for stuffing
• 8 Ferrero Rocher chocolate for decoration

STEPS OF PREPARATION

• Pre-heat the oven to 180 degree Celsius

• Blend all the dry ingredients (sugar, ferrero rocher, self raising flour , cocoa powder). Set aside. If you do not have the food processor, just break the Ferrero Rocher and mixed with the flour, sugar and cocoa powder.

• Crack eggs and add to melted butter. Add milk and use a fork to stir until well mixed.

• Transfer the dry ingredients from the blender to a big mixing bowl. Make a well in the centre. Add the wet ingredients gradually.

• Stir until well combined. Transfer 2 tablespoons of the batter to the muffin cups, put a Ferrero Rocher on the centre, cover the Ferrero Rocher until the batter reaches about 80% of the muffin cup. Bake in the pre-heated oven of 180 degree Celsius for 20-25 minutes or until a skewer insert into the centre of the muffin comes out clean.

• Lightly dig some hole on top of the muffin  and put another Ferrero Rocher on top of the muffin before serving. If you require frosting, my recommended frosting will be: Red Velvet Cupcake With White Chocolate Frosting.

CONCLUSION

These are costly muffins but the taste is awesome.  You can always use the same concept and stuff some thing in the muffin if you do not have extra Ferrero Rocher. Since Easter is approaching, why not stuff some Easter chocolate egg to surprise your guest?

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