Hi. I'm Becky, and I love to eat. 

Ferrero Rocher Brownie Cups

Ferrero Rocher Brownie Cups

 

Brownies, peanut butter, Ferrero Rochers! Need I say more? This is the perfect party cupcake, though they aren't a cupcake at all. Made these up to take to a friend's birthday gathering, and more importantly, to use up the 15 remaining Ferrero Rochers calling my name from a big box at my house :) The base is a sticky, fudgy brownie that you nearly need to eat with a spoon; the peanut butter cream frosting is thick, heavy and sweet, and the Ferrero Rocher is like a crispy little Nutella tasting kiss on top. You only need one of these, maybe ever. They are RICH.

Brownie Cupcake

  • 2 1/2 cups flour
  • 1 1/2 cups cocoa powder
  • 2 cups white sugar
  • 1/2 tsp baking soda
  • 1 tbsp. baking powder
  • 1/4 tsp salt
  • 1 540 ML can of pumpkin puree
  • 1/2 cup egg whites
  • 15 Ferrero Rochers chocolates

Peanut Butter Cream Frosting

  • 1/2 cup peanut butter
  • 1/2 cup butter
  • 2 tbsp. vanilla
  • 3 cups powdered sugar

Pre-heat the oven to 350*. In a standing mixer, or large mixing bowl, mix dry ingredients together well. Next, add in pumpkin puree and egg whites. Mix until fully combined. Place 1/4 cup scoop of brownie batter into 15 firm muffin liners, bake for 10 minutes. Don't over bake, you want them to be gooey! Remove from oven, and allow to cool completely before frosting.

In a standing mixer, cream together butter, softened at room temperature, peanut butter and vanilla. Slowly add in powdered sugar. Mix until fully combined.

Spoon in a big dollop of frosting or pipe in with wide cake decorating nib, on top of each brownie cup. Finish with a Ferrero Rocher on top of each.

Cranberry Shortbread

Cranberry Shortbread

Pumpkin Cheesecake with Cornmeal Walnut Crust

Pumpkin Cheesecake with Cornmeal Walnut Crust

0