These ferrero rocher cupcakes are inspired by the iconic chocolates! They have a soft and moist chocolate cupcake base that’s filled with hazelnut or Nutella filling. Then topped with a creamy chocolate buttercream, crushed hazelnuts, and a Ferrero Rocher chocolate.
If you received Ferrero Rocher chocolates over the holidays like I do every year, this Ferrero Rocher cupcake recipe is a great way to use them. These chocolates are one of my favourites because of the delicious hazelnut filling and crispy wafer shell. Of course I had to make a cupcake using these same flavours.
You can make these cupcakes even if you don’t have any Ferrero Rocher chocolates on hand - just omit them from the topping. Even without them, these cupcakes are full of hazelnut and chocolate flavour. These nutella-filled cupcakes make the perfect holiday dessert, Valentine’s Day dessert, or any time you’re craving a decadent and chocolatey treat.
Why you’ll love this recipe
- This one is for the chocolate lovers! There’s chocolate and hazelnut in every part of these cupcakes.
- The cupcakes are filled with Nutella! I rarely make plain cupcakes because I love the surprise filling in the middle.
- These cupcakes are so soft, fluffy, and moist - exactly what you want in a cupcake!
- It’s fun way to use Ferrero Rocher chocolates as a garnish or you could even stuff the cupcake with the chocolate ball instead of using Nutella.
Ingredients you’ll need
- All-purpose flour
- Cocoa powder - Natural cocoa powder, not dutch-processed. Sift it if you’ve had it for a while and it’s clumpy.
- Baking powder
- Salt
- Flavourless oil - You can use any oil that doesn’t have a strong flavour like vegetable oil, avocado oil, or grapeseed oil.
- Granulated sugar
- Brown sugar
- Egg
- Milk - Dairy or non-dairy milk work here. I used almond milk.
- Nutella hazelnut spread - This doesn’t have to be the Nutella brand. Warm it in the microwave before using if it’s stiff.
- Unsalted butter - This needs to be at room temperature and softened.
- Powdered sugar
- Dark chocolate - Melt this in the microwave or in a small pan. Use any dark chocolate you like that isn’t sweet on its own.
- Ferrero Rocher chocolates - Optional, for decoration.
- Hazelnuts - Roughly crush by putting them in a small ziploc bag and whacking them with a rolling pin.
How to make ferrero rocher cupcakes
For the cupcake base
Prep: Preheat oven to 350°F and line a cupcake pan with cupcake liners. Set aside.
Mix dry ingredients: In a small bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
Mix wet ingredients (except milk): In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, and egg until smooth.
Combine to make batter: Alternate adding in half of the flour mixture and then half of the milk, whisking after each addition. Repeat with the remaining flour mixture and milk and whisk just until combined and no big lumps remain. Fill cupcake liners about ¾ full with the batter.
Bake cupcakes for about 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cupcakes cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
For the chocolate buttercream frosting
Beat butter: In the mixing bowl of a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until very creamy and pale in colour.
Add in the powdered sugar and beat on low speed, increasing to high speed for 5 minutes.
Add melted chocolate: Scrap down the bowl and add in melted dark chocolate. Continue beating for another 5-10 minutes until fluffy and creamy. Finish by smearing it around the bowl with a spatula to get rid of some air bubbles.
Filling and decorating the cupcakes
Cut hole for filling: Using the end of a medium sized piping tip, twist it into the middle of each cupcake about ⅓ deep to cut out a small hole. Fill each cupcake with Nutella or hazelnut spread.
Pipe buttercream: Transfer buttercream to a piping bag fitted with a piping tip of your choice. Pipe your design on top of each cupcake. Press a Ferrero Rocher chocolate on top of each cupcake and sprinkle buttercream with crushed hazelnuts.
Tips & tricks
- If your Nutella or hazelnut spread is stiff from the jar, measure it out and heat it in the microwave in 10-15 second intervals until it becomes creamy and melty enough to pipe into your cupcakes.
- Use dark chocolate for the chocolate buttercream. Since we already add powdered sugar to the buttercream, using a true dark chocolate (even a slightly bitter one) ensures the cupcakes aren’t too sweet when paired with the Nutella and chocolates.
- Time is crucial for American buttercream. When I say beat the butter or buttercream for 10 whole minutes, I really mean beat it for 10 whole minutes. It helps incorporate more air into the buttercream to make it fluffy and very creamy.
- If your buttercream is too stiff to pipe, transfer a small amount of buttercream to a small bowl and microwave for about 10-15 seconds until slightly melty. Add this back into the rest of your buttercream and stir to combine. Repeat as need until your buttercream is glossy and smooth but still holds its structure.
Frequently asked questions
You can store these cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Let them come back to room temperature before eating if storing in the fridge.
Yes, you can freeze these cupcakes with or without the buttercream frosting. If you’re freezing frosted cupcakes, freeze them uncovered on a plate for about 15 minutes just so they harden so that you don’t squish the frosting. Then wrap them well in plastic wrap and/or aluminum foil or keep them in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight and let them come back to room temperature before eating.
Sure! You’ll have to at least double the recipe ingredients since this cupcake recipe makes a small amount of cupcakes. Also adjust your baking time as cake layers are larger and will need a longer baking time.
More cupcake recipes to try
Ferrero Rocher Cupcakes
Ingredients
Chocolate Cupcakes
- 100 g all-purpose flour
- 40 g cocoa powder, sifted if clumpy
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 110 g flavourless oil
- 50 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 170 g milk, dairy or non-dairy
- 50 g Nutella hazelnut spread, warmed until melty
Chocolate Buttercream Frosting
- 215 g unsalted butter, room temperature
- 90 g powdered sugar
- 30 g dark chocolate, melted
Toppings
- 8 Ferrero Rocher chocolates
- hazelnuts, roughly crushed
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line a cupcake pan with cupcake liners. Set aside.
- In a small bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, and egg until smooth.
- Alternate adding in half of the flour mixture and then half of the milk, whisking after each addition. Repeat with the remaining flour mixture and milk and whisk just until combined and no big lumps remain.
- Fill cupcake liners about ¾ full with the batter.
- Bake cupcakes for about 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cupcakes cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- Using the end of a medium sized piping tip, twist it into the middle of each cupcake about ⅓ deep to cut out a small hole. Fill each cupcake with Nutella or hazelnut spread.
Chocolate Buttercream Frosting
- In the mixing bowl of a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until very creamy and pale in colour.
- Add in the powdered sugar and beat on low speed, increasing to high speed for 5 minutes.
- Scrap down the bowl and add in melted dark chocolate. Continue beating for another 5-10 minutes until fluffy and creamy. Finish by smearing it around the bowl with a spatula to get rid of some air bubbles.
- Transfer buttercream to a piping bag fitted with a piping tip of your choice. Pipe your design on top of each cupcake. Press a Ferrero Rocher chocolate on top of each cupcake and sprinkle buttercream with crushed hazelnuts.
Crystal
What decorating tip did you use to do the design on top of the cupcakes?
Gail Ng
I believe I used a Wilton #125 tip!