Decadent Ferrero Rocher Cupcakes: Moist Chocolate, Silky Nutella Buttercream, and a Hazelnut Surprise
Prepare to impress with these exquisite Ferrero Rocher Cupcakes – a truly show-stopping dessert that’s surprisingly simple to make. Each incredibly rich and moist chocolate cupcake is baked with a delightful Ferrero Rocher chocolate hidden inside, creating an irresistible hazelnut surprise with every bite. Topped with a luscious, silky smooth Nutella buttercream, a sprinkle of crunchy chopped hazelnuts, and finished with another elegant Ferrero Rocher, these cupcakes are the epitome of indulgence. The chocolate base itself is wonderfully flavorful and remarkably fluffy, making these cupcakes a guaranteed crowd-pleaser for any occasion.
If you adore a rich chocolate base, our Black Forest Cupcakes offer a similar foundation, complemented by juicy cherries and a cloud of whipped cream for a classic fruity twist.
[feast_advanced_jump_to]
🍫 Why You’ll Adore These Ferrero Rocher Cupcakes
- A Heavenly Ferrero Rocher Surprise: Imagine biting into a fluffy chocolate cupcake to discover a whole Ferrero Rocher chocolate baked right inside! This hidden gem provides an incredible textural contrast and a burst of chocolate-hazelnut flavor that elevates these from ordinary to extraordinary. It’s a delightful secret that makes each cupcake an exciting treat.
- Decadent Nutella Buttercream: The crowning glory of these chocolate hazelnut cupcakes is the luxurious Nutella buttercream. Its smooth, creamy texture and rich, sweet hazelnut chocolate flavor perfectly complement the cupcake base and the hidden Ferrero Rocher. The distinct filling found within a Ferrero Rocher is inherently similar to Nutella, making this flavor pairing a match made in dessert heaven.
- Effortless Chocolate Cupcakes: Don’t be intimidated by their gourmet appearance! The chocolate cupcake batter is incredibly straightforward to prepare, requiring no electric mixer. This simple method yields consistently moist, fluffy, and deeply flavorful chocolate cupcakes every single time, making this recipe accessible even for novice bakers.
These Ferrero Rocher cupcakes are not just a dessert; they are an experience. They are ideal for special occasions, holiday gatherings, or simply for anyone who cherishes the timeless combination of chocolate and hazelnut. For another creamy hazelnut delight, be sure to try this creamy Nutella cheesecake.
📝 Essential Ingredients for Ferrero Rocher Cupcakes
Crafting these magnificent Ferrero Rocher cupcakes involves three harmonious components: the chocolate cupcakes themselves, each generously stuffed with a Ferrero Rocher; a thin, flavorful layer of Nutella and roasted hazelnuts for added crunch and depth; and finally, a sumptuously creamy Nutella frosting to top it all off.
You’ll need approximately 16 Ferrero Rocher chocolates to embed within the cupcakes, plus an additional 8 to 16 chocolates for decorative topping. The exact number for topping depends on whether you choose to use whole or halved Ferrero Rocher pieces. If you find the idea of so much chocolate overwhelming, you can certainly omit the top decoration, or explore these equally decadent Nutella cupcakes if you happen to be short on Ferrero Rocher.
For flawless results, delve into all the vital tips below!
Detailed steps and a full ingredient list are provided in the recipe card at the bottom.
Ingredients for the Chocolate Cupcake Base
- Vegetable Oil: Opt for your favorite neutral-tasting oil, such as canola or sunflower oil. Oil is superior to butter in chocolate cake and muffin recipes as it contributes significantly to a moister texture and richer flavor. Avoid coconut oil, as its tendency to solidify like butter can result in a drier cupcake.
- Natural Cocoa Powder: It’s crucial to use natural cocoa powder, not Dutch-processed. Natural cocoa powder reacts with baking soda to create the perfect rise and texture. Always check the ingredient list to ensure it’s pure cocoa powder with no added alkalis. This natural cocoa powder is a fantastic choice.
- Buttermilk: For the best results, store-bought buttermilk is recommended. If it’s not readily available, you can substitute it with kefir, or easily make your own: simply combine ½ cup of room-temperature milk with ½ tablespoon of white or apple cider vinegar, stir, and let it sit for 5 minutes until it slightly thickens. This acidity reacts with the baking soda to create light, tender crumbs.
- All-Purpose Flour: For precise and consistent baking, measuring flour by weight using a kitchen scale is highly recommended. If a scale isn’t available, measure correctly by gently stirring the flour in its bag, then lightly spooning it into a measuring cup without packing it. Level off the excess with the flat edge of a knife.
- Ferrero Rocher Chocolates: These iconic confections are a critical component! Each features a crisp wafer shell, coated in milk chocolate and finely chopped hazelnuts, and filled with a smooth, creamy Nutella-like hazelnut spread surrounding a whole roasted hazelnut. You can purchase Ferrero Rocher online or from most grocery stores. Any similar hazelnut-stuffed chocolate can also be used.
- Hot Water (or Coffee): Dissolving the cocoa powder in hot liquid, a process known as “blooming,” intensifies the chocolate flavor, yielding a remarkably rich chocolate cupcake. For an even deeper, more complex chocolate profile, consider using hot brewed coffee instead of water. The coffee enhances the chocolate without imparting a distinct coffee taste.
Ingredients for the Silky Nutella Frosting
- Hazelnuts: If starting with raw hazelnuts, toasting them is an essential step to unlock their full, nutty flavor. Spread them on a baking sheet and toast in an oven preheated to 355°F (180°C) for 7-10 minutes, stirring halfway through. They are ready when their skins begin to crack and the nuts underneath turn a light golden color. After cooling, rub them vigorously with a kitchen towel to remove the skins, which can be bitter.
- Nutella: The iconic Nutella hazelnut spread provides the best flavor and consistency for this buttercream. However, other high-quality chocolate hazelnut spreads, like Kirkland’s brand, can also yield excellent results. If you have leftover Nutella, consider making a delicious Nutella cheesecake or these delightful Nutella cupcakes for another sweet occasion.
👩🍳 Step-by-Step Guide to Making Ferrero Rocher Cupcakes
Instructions for the Chocolate Stuffed Cupcakes
This recipe is designed to yield 16 Ferrero Rocher cupcakes, rather than the standard 12, due to the volume displaced by the chocolates. If you only possess one 12-hole cupcake tin, simply set aside any remaining batter and bake the last 4 cupcakes once the first batch has finished baking.
Pro Tip: Pouring boiling water over the cocoa powder “blooms” it, similar to how tea leaves infuse flavor. This technique significantly deepens and intensifies the chocolate flavor, resulting in an exceptionally rich cupcake.
Step 1: Begin by preheating your oven to 355°F (180°C). Line a standard muffin tin with paper cupcake liners, preparing it for the batter. In a separate, medium-sized bowl, combine the cocoa powder and hot water (or hot coffee) and whisk diligently until the mixture is completely smooth and free of lumps. This crucial “blooming” step enhances the chocolate flavor. Set this cocoa mixture aside to cool while you prepare the rest of the batter.
Step 2: In a large mixing bowl, vigorously whisk together the large egg, packed brown sugar, granulated sugar, a pinch of sea salt, and pure vanilla extract. Continue whisking until the mixture becomes noticeably thickened and lightens in color, taking on a caramel-like hue. This aeration is important for the cupcake’s texture.
Step 3: Incorporate the vegetable oil and room-temperature buttermilk into the sugar and egg mixture. Whisk these wet ingredients together thoroughly until they are well combined and smooth. The buttermilk adds tanginess and helps activate the leavening agents.
Step 4: Directly into the same large bowl with the wet ingredients, sift in the all-purpose flour, baking powder, and baking soda. Using a whisk, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix the batter; overmixing can develop too much gluten, leading to tough, dry cupcakes. Stop as soon as no dry streaks of flour remain.
Step 5: Gently pour the cooled cocoa and hot water mixture (your “bloomed” chocolate) into the prepared cupcake batter. Continue to fold carefully with a whisk or spatula until the chocolate is evenly incorporated and the batter achieves a uniform, rich brown color. Again, avoid overmixing to maintain the light texture.
Step 6: Fill each prepared muffin liner approximately halfway with the chocolate cupcake batter. Carefully unwrap a Ferrero Rocher chocolate and gently place it into the center of each cupcake well, pressing it down slightly into the batter. This ensures the chocolate stays encased as the cupcake bakes.
Step 7: Once the Ferrero Rochers are in place, add approximately a tablespoon of the remaining batter over each chocolate, just enough to fully cover it. This will ensure the chocolates remain a delicious surprise inside. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the middle of a cupcake (being careful not to pierce the Ferrero Rocher) comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is essential before frosting!
Bonus Tip: If you have extra batter after filling your 12-hole tin, simply bake the remaining 4 cupcakes once the first batch is done. This prevents waste and ensures you get all 16 delicious treats.
Frosting & Assembly Instructions for the Perfect Finish
Step 1: Place your softened unsalted butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat the butter on medium-high speed for 3-5 minutes, until it becomes very pale in color and exceptionally light and fluffy. This initial aeration is key to a light, non-greasy buttercream texture. The longer and more thoroughly you beat the butter, the lighter and creamier your frosting will be.
Step 2: Gradually add the sifted powdered sugar, starting with 1 cup. Beat the mixture for another 2-3 minutes until it once again becomes light, fluffy, and well combined. Sifting the sugar prevents lumps and ensures a smooth frosting. You’ll add more sugar later if needed.
Step 3: Now, add the sea salt, vanilla extract, Nutella spread, and sifted cocoa powder to the bowl. Beat all these ingredients together until they are thoroughly combined and the frosting is beautifully fluffy. Taste the frosting at this stage and adjust sweetness by adding more powdered sugar, one tablespoon at a time, until it reaches your desired sweetness level.
Step 4: Gradually add the heavy cream (whipping cream), one tablespoon at a time, continuing to beat until the frosting achieves a wonderfully silky smooth and pipeable consistency. Be cautious not to over-beat the frosting once the cream is added, as this can sometimes cause it to curdle or become grainy. Beat just until smooth, typically 10-20 seconds after adding the cream.
Step 5: Once the cupcakes are completely cooled, spread a thin layer (about ½ tablespoon) of Nutella spread over the top of each. Then, gently flip each cupcake upside down and press the Nutella-coated top into your coarsely chopped hazelnuts, ensuring they are lightly coated with the delicious crunch. This step adds both flavor and an appealing texture.
Step 6: Now for the grand finale! Using a piping bag fitted with your favorite tip, generously frost each cupcake with a beautiful, tall swirl of the Nutella buttercream. Finish by sprinkling any leftover chopped hazelnuts over the frosting. For the ultimate presentation, crown each cupcake with either a halved or whole Ferrero Rocher chocolate. Serve and enjoy!
Storage Tip: These cupcakes are most delicious when enjoyed at room temperature. Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
🧁 Make-Ahead and Storage Solutions for Your Cupcakes
Preparing these delightful Ferrero Rocher cupcakes doesn’t have to be a last-minute rush. There are several convenient make-ahead and storage options to ensure your treats are fresh and perfect when you’re ready to serve them.
Baking Ahead: You can bake the chocolate cupcakes a day in advance. Once fully cooled, store them in an airtight container at room temperature. The next day, you can prepare the Nutella buttercream and proceed with frosting and decorating. This approach splits the work and reduces stress on the day of serving.
Fully Prepared Storage: Alternatively, you can bake and decorate the cupcakes completely a day ahead of time. After frosting and adding all the toppings, place them in an airtight container and store them in the refrigerator. Before serving, it’s crucial to let the cupcakes sit at room temperature for at least 1 hour. This allows the buttercream to soften back to its ideal creamy consistency and enhances the overall flavor and texture of the cupcakes.
Optimal Enjoyment: For the very best taste experience, these cupcakes are truly at their peak when served at room temperature. This allows the subtle nuances of the chocolate and hazelnut to shine through and ensures the buttercream is perfectly smooth and yielding.
Leftovers: If you have any Ferrero Rocher cupcakes remaining, store them in an airtight container in the refrigerator for up to 3-4 days. Always bring them to room temperature for about 30-60 minutes before enjoying.
For a different kind of chocolate dessert that truly makes a statement at any celebration, our easy triple chocolate cake recipe is an absolute must-try! And for those who prefer a non-chocolate option, these unique maple bacon cupcakes offer a wonderfully unexpected flavor combination.
✔️ Tips for a Creamy, Perfectly Sweet Nutella Buttercream
Achieving a stable, yet beautifully creamy and not-too-sweet Nutella buttercream is an art, and these tips will guide you to perfection. The addition of cocoa powder plays a dual role: it deepens the chocolate flavor and, crucially, helps stabilize the buttercream, ensuring it pipes flawlessly and holds its shape beautifully.
The secret to an ultra-silky buttercream that lacks any “buttery” aftertaste lies in proper aeration. Make sure to beat the softened butter exceptionally well before you add any sugar. Continue this thorough beating after the powdered sugar has been incorporated. This extensive whipping incorporates air, creating a light, fluffy texture and helps to dissipate the raw butter flavor.
When it comes to sweetness, I highly recommend a cautious approach. Begin by adding just one cup of powdered sugar. Nutella itself is quite sweet, so you might find you don’t need as much additional sugar as you initially think. Always taste the buttercream as you go and add more powdered sugar gradually, only if needed, to reach your preferred level of sweetness.
Finally, to achieve that irresistibly smooth and pipeable consistency, I prefer to loosen my buttercream with heavy cream (also known as whipping cream). Adding heavy cream makes the Nutella buttercream incredibly fluffy and luxurious without making it runny or sloppy. Add it gradually, one tablespoon at a time, until you reach your desired consistency. Be careful not to over-whip after adding the cream; a brief 10-20 second beat is usually sufficient, as over-whipping can lead to a slightly grainy texture.
If you appreciate a sophisticated dessert with balanced sweetness, our chocolate praline cake features a milk chocolate ganache that is similarly rich without being overly sugary.
📖 Recipe Frequently Asked Questions (FAQs)
Achieving perfectly moist and fluffy chocolate cupcakes hinges on two main factors: precise flour measurement and avoiding overmixing. Firstly, for the most accurate results, always measure your flour by weight using a kitchen scale. If a scale isn’t available, avoid packing the flour into the measuring cup; instead, gently stir the flour in its container, then spoon it lightly into the cup, leveling off the excess with the flat edge of a knife. Secondly, and equally important, is to avoid overmixing the batter once the flour has been added. Mix only until you no longer see any dry streaks of flour. Overmixing develops the gluten in the flour excessively, which will result in tough, dense, and dry cupcakes after baking. A light hand and a quick mix are key!
Adding coffee to chocolate recipes is a fantastic culinary trick that truly enhances and amplifies the rich, deep chocolate flavor. If you’re a true chocolate enthusiast, this simple addition can make all the difference, transforming a standard chocolate cupcake into a profoundly rich and complex chocolate experience. You won’t actually taste the coffee itself; it merely acts as a flavor enhancer, bringing out the best in the cocoa. For this recipe, you can use decaffeinated instant coffee dissolved in hot water, or substitute the hot water with an equal amount of freshly brewed hot coffee. If you prefer to omit coffee entirely, simply use hot water, and your cupcakes will still be delicious!
I consistently choose heavy cream (whipping cream) when preparing buttercream intended for piping. The higher fat content of heavy cream provides a richer, more stable emulsion, which helps create an ultra-fluffy and incredibly creamy frosting without making it too thin or runny. This optimal consistency is crucial for achieving beautiful, well-defined piped decorations. While milk can loosen frosting, it often results in a less stable and sometimes more liquid buttercream, which might not hold its shape as well when piped.
🍫 More Delicious Chocolate and Hazelnut Recipes
- Nutella Cheesecake
- Nutella Cupcakes with Nutella Buttercream Frosting
- The Best Black Velvet Cake
- Chocolate Praline Cake
Did you indulge in this recipe? We’d absolutely love to hear your thoughts! Please rate this recipe and share your feedback in the comments section below. Don’t forget to showcase your delicious creations on Instagram and tag @flouringkitchen. Follow us on Pinterestfor more tempting recipe inspiration and to save your favorites.
📖 Recipe
Ferrero Rocher Cupcakes
Mary
This recipe makes 16 Ferrero Rocher cupcakes instead of 12 because of the extra batter the chocolates end up displacing. If you only have 1 cupcake tin, just reserve the leftover batter and bake the last 4 cupcakes after the first batch is ready.
Pin Recipe
Shop Ingredients
Equipment
-
Regular sized cupcake tin
-
cupcake liners
-
electric mixer
Ingredients
Cupcakes
- ½ cup hot water or hot coffee (see notes)
- 6 tablespoons natural cocoa powder 43g
- 1 large egg room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk room temperature (see notes)
- ½ cup vegetable oil
- 1 ¼ cup all purpose flour 150g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 16 Ferrero Rocher chocolates or similar hazelnut stuffed chocolates
Nutella Frosting
- 1 cup unsalted butter softened
- 1-2 cups powdered sugar sifted
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ¾ cup Nutella spread room temperature (or similar spread)
- 5 tablespoon natural cocoa powder sifted
- 3-5 tablespoons heavy cream whipping cream
Assembly
- ¾ cup toasted hazelnuts coarsely chopped
- 8 tablespoons Nutella spread ½ cup
- 8-16 Ferrero Rocher chocolates or similar hazelnut stuffed chocolates
Shop Ingredients on Jupiter
Instructions
Cupcakes
-
Preheat oven to 355°F (180°C). Put liners into a 12 hole regular sized cupcake tin. Set aside.½ cup hot water
-
Bloom the cocoa by combining cocoa powder and hot water (or hot coffee) in a medium bowl and whisk until smooth. Set aside to cool while you make the batter.6 tablespoons natural cocoa powder, ½ cup hot water
-
In a large bowl, whisk together egg, brown sugar, granulated sugar, salt, and vanilla until it lightens in color.1 large egg, ½ cup brown sugar, ½ cup granulated sugar, ⅛ teaspoon sea salt, 1 teaspoon pure vanilla extract
-
Add buttermilk and oil into the batter, whisk to combine.½ cup buttermilk, ½ cup vegetable oil
-
Sift flour, baking powder, and baking soda right into the bowl. Fold with a whisk until just combined, using the whisk to break up lumps. Do not overmix.1 ¼ cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
-
Add bloomed cocoa powder into the batter. Use a whisk to fold gently until even.
-
Scoop batter into the lined muffin tin half of the way full. Press an unwrapped Ferrero Rocher into each muffin tin. Cover each chocolate with a teaspoon of extra batter so that the tins are slightly over ¾ of the way full. Bake for 16-18 minutes or until a toothpick inserted into the middle (not all the way through) comes out clean. Let the cupcakes cool for a few minutes before removing from the muffin tin.16 Ferrero Rocher chocolates
Nutella Frosting
-
Place softened butter into a large bowl or stand mixer. Beat the butter with a paddle attachment for 3-5 minutes or until very light and fluffy.1 cup unsalted butter
-
Add powdered sugar (start off with 1 cup). Beat for 2-3 minutes or until it becomes light and fluffy again.1-2 cups powdered sugar
-
Add sea salt, vanilla, nutella, and sifted cocoa powder. Beat until well combined and fluffy. Taste to see if you want to add more powdered sugar.¼ teaspoon sea salt, 1 teaspoon pure vanilla extract, 5 tablespoon natural cocoa powder, ¾ cup Nutella spread
-
Add the heavy cream gradually, until the frosting loosens up and you get a silky smooth consistency. Don’t beat for too long after adding cream or the frosting might curdle. Place the frosting into a piping bag with a piping tip.3-5 tablespoons heavy cream
Assembly
-
Spread each cooled cupcake with a ½ tablespoon of Nutella. Flip the cupcake upside down and press the Nutella side into the chopped hazelnuts to coat lightly.8 tablespoons Nutella spread, ¾ cup toasted hazelnuts
-
Frost each cupcake with a tower of Nutella buttercream. Sprinkle with leftover chopped hazelnuts. Top with either half or whole Ferrero Rocher chocolate.8-16 Ferrero Rocher chocolates
Video
Notes
Coffee: Use hot brewed coffee to amplify the rich chocolate flavor. You can also add ½ teaspoon instant coffee to the hot water. Or just use hot water.
Buttermilk: Store-bought buttermilk will give you the best results. If you can’t find buttermilk you can use kefir instead or make your own buttermilk by combining ½ cup of room temperature milk with ½ tablespoon white or apple cider vinegar, stir, and letting it sit for 5 minutes to get thick.
Make ahead:
You can prepare the cupcakes a day ahead of time. Bake and decorate as usual and store them in an airtight container in the fridge. Make sure the cupcakes sit at room temperature for at least 1 hour before serving to soften the buttercream again. You can also bake the cupcakes the day before (store in fridge, covered) and frost them the next day.
How to Toast and Skin Hazelnuts:
Place hazelnuts on a baking sheet into an oven preheated to 355°F (180°C). Bake for 7-10 minutes, mixing them halfway. They are ready when the skin starts to separate and they are a very light golden color underneath. Let them cool and wrap the hazelnuts in a kitchen towel. Rub them well so that the skins come off and they are ready to use!