How to bake vanilla cupcake with forrero rocher and flake

1.) Grab your three eggs

2.) And your flour and sugar (and vanilla essence)

3.) Put the ingredients in a large bowl, and add in 1/2 cup of choc chips (whatever flavour, but I used dark chocolate)

4.) Mix these ingredients up, (NOT with an electric mixer) and once well combined pour into a 6 cupcake holder pan. (12 also useable but more flakes, icing and chocolates will be needed)

5.) Once the mixture is in the holders, crumble bits of flake on top of each cupcake, about one for each cupcake

6.) Put in the oven for about 180° degrees

7.) Set the timer for 15 minutes. (Note the time will vary with different ovens, my total time was about 30 minutes)

8.) Once a skewer is inserted in the middle of your cupcake and comes out clean, take out of the oven and leave to cool for about 10 minutes or until cool enough to handle

9.) Once mostly cooled down, cut a hole in the middle of each cupcake. It is important to make sure the cupcake is cooled enough, or else it will break during the cutting

10.) Get a medium sized mixing bowl, and pour in 1/2 cup (maybe 1 cup) of thickened cream

11.) Then pour out 1/2 cup (also maybe 1 cup) of chocolate sauce

12.) Grab your 6 Ferrero Rochers

13.) Mix the cream and chocolate sauce with an electric hand mixer. The ending mixture does not have to be fluffy like and thick, mine was more liquidy, but both icing types are fine

14.) Get an icing piper and fill it with your newly mixed icing. Then fill in the holes on the cupcake with the chocolate icing to create a bauble like shape on top of the cupcake

15.) Add your Ferraro Rochers on top of each cupcake, and gently squash them down so the icing expands in size

16.) After the chocolates have been added, sprinkle some flake crumbs on the chocolate icing

17.) Enjoy your cupcakes!