Indulge in the ultimate treat: Ferrero Rocher Cupcakes, delightfully rich cupcakes adorned with a hazelnut frosting and crowned with a Ferrero Rocher chocolate.
Ferrero Rocher cupcakes are delicious treats that combine the rich flavors of chocolate, hazelnuts, and creamy frosting. These delectable cupcakes are inspired by the popular Ferrero Rocher chocolates, known for their crunchy hazelnut shell and smooth chocolate hazelnut filling.
To make Ferrero Rocher cupcakes, start by preparing a moist chocolate cupcake batter. Once baked and cooled, you can core out the center of the cupcake or create a small well using a teaspoon. Fill the cavity with a luscious chocolate hazelnut spread, which adds an extra burst of flavor reminiscent of the beloved chocolate truffles.
Next comes the frosting, which is a light and airy hazelnut buttercream. Make sure to pipe it generously onto each cupcake for an indulgent and visually appealing finish.
To take these cupcakes to the next level, adorn them with a Ferrero Rocher candy on top. This iconic confection adds a touch of elegance and enhances the overall presentation. Sprinkle some crushed hazelnuts or chocolate shavings for added texture and visual interest.
The result? Cupcake delights that combine the irresistible tastes of chocolate, hazelnuts, and Nutella. These cupcakes are perfect for special occasions, gatherings, or simply as a delightful treat to enjoy with a cup of coffee or tea.
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INGREDIENTS YOU NEED
- 3/4 cup all purpose flour or 1:1 gluten free flour WITH xanthan gum
- 1/2 cup cocoa powder sifted
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs room temperature
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 6 tsp nutella
- 3 tsp chopped hazlenuts
Frosting:
- 1/2 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1/4 cup milk
- 1/2 cup nutella
- chopped hazlenuts for garnish
- ferrero rocher – do not use if you need gluten free! for garnish
Instructions To Make Ferrero Rocher Cupcakes
- Preheat your oven to 350 degrees F and line a muffin tin with 12 muffin/cupcake liners. Set aside.
- In a large bowl whisk your flour, cocoa powder, baking soda, baking powder, salt and sugar until incorporated.
- Place your butter in the microwave and melt, about 30 seconds. Allow to cool for a few minutes. Add in your eggs and vanilla to the melted butter and whisk together.
- Add your butter mixture to your flour mixture, with the buttermilk, and stir until just combined. Spoon the mixture into prepared cupcake liners, about 3/4 full.
- Bake your cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out almost clean. Allow to cool in the cupcake tin for 5 minute before transferring to a wire rack to cool completely.
- in a small bowl, mix together your nutella and chopped hazlenuts.
- Once cooled, carefully cut a small hole in the center of your cupcake and fill it with about 1/2 a tsp of Nutella and hazlenut mix. Set aside.
Frosting:
- In a large bowl with an electric whisk, beat your butter on medium speed until smooth and creamy. Add half of your icing sugar and two tablespoons of milk and continue to whisk until combined.
- Add your remaining icing sugar and Nutella and continue to beat until smooth. Add a tablespoon of milk as desired. Your icing should be creamy and thick enough to hold its shape on its own.
- Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with chopped hazlenuts and a ferrero rocher, enjoy!
Forrero Rocher Cupcakes
Ingredients
- 3/4 cup all purpose flour or 1:1 gluten free flour WITH xanthan gum
- 1/2 cup cocoa powder sifted
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs room temperature
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 6 tsp nutella
- 3 tsp chopped hazlenuts
Frosting:
- 1/2 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1/4 cup milk
- 1/2 cup nutella
- chopped hazlenuts for garnish
- ferrero rocher – do not use if you need gluten free! for garnish
Instructions
- Preheat your oven to 350 degrees F and line a muffin tin with 12 muffin/cupcake liners. Set aside.
- In a large bowl whisk your flour, cocoa powder, baking soda, baking powder, salt and sugar until incorporated.
- Place your butter in the microwave and melt, about 30 seconds. Allow to cool for a few minutes. Add in your eggs and vanilla to the melted butter and whisk together.
- Add your butter mixture to your flour mixture, with the buttermilk, and stir until just combined. Spoon the mixture into prepared cupcake liners, about 3/4 full.
- Bake your cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out almost clean. Allow to cool in the cupcake tin for 5 minute before transferring to a wire rack to cool completely.
- in a small bowl, mix together your nutella and chopped hazlenuts.
- Once cooled, carefully cut a small hole in the center of your cupcake and fill it with about 1/2 a tsp of Nutella and hazlenut mix. Set aside.
Frosting:
- In a large bowl with an electric whisk, beat your butter on medium speed until smooth and creamy. Add half of your icing sugar and two tablespoons of milk and continue to whisk until combined.
- Add your remaining icing sugar and Nutella and continue to beat until smooth. Add a tablespoon of milk as desired. Your icing should be creamy and thick enough to hold its shape on its own.
- Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with chopped hazlenuts and a ferrero rocher, enjoy!
- Don't forget to come back and leave a review – it really helps a small business like me!
Nutrition
Frequently Asked Questions About Ferrero Rocher Cupcakes
Yes, you can freeze these cupcakes. Although, I would wait to frost them until you are ready to serve.
Absolutely!
I ended up putting a ferrero in the middle of the cupcake – super good!