FERRERO ROCHER CUPCAKES RECIPES

Steps:

• Preheat oven to 350° F and line a muffin pan with cupcake liners. Prepare cake mix according to the instructions on the box. Fill muffin tins 1/4 full with batter and top with a Ferrero Rocher chocolate. Top each with more batter, so that the cupcakes are 3/4 of the way full. Bake 25 minutes, or until no longer wet. Meanwhile, make buttercream: In a large bowl, beat butter and powdered sugar together until light and fluffy. Next beat in nutella, vanilla and salt until smooth and fully combined. If you feel your buttercream is too thick, add cream one tablespoon at a time and beat to combine. When cupcakes are cooled, pipe on frosting and garnish with chopped Ferrero Rochers. Serve.

Steps:

• Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
• Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
• Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
• Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
• Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
• Place bread cubes in a large bowl.
• In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
• Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
• Spoon bread pudding into prepared baking dish then top with turbinado sugar.
• Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
• Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
• Cover leftovers and store in the refrigerator up to 2 days.