Ferrero Rocher Cupcakes

how to make

Soft chocolate cupcakes filled with Nutella hazelnut spread. Topped with a creamy chocolate buttercream frosting, crushed hazelnuts, and Ferrero Rocher chocolates.

All-purpose flour Cocoa powder Baking powder Salt Flavourless oil Granulated sugar Brown sugar Egg Milk Nutella hazelnut spread Unsalted butter Powdered sugar Dark chocolate Ferrero Rocher chocolates Hazelnuts



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 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.

In a stand mixer, beat softened butter for 10 minutes until creamy and pale in colour. Add powdered sugar and beat for 5 minutes. Add the melted dark chocolate. Beat for 5-10 minutes.

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 your buttercream design on top of each cupcake.  Press a Ferrero Rocher chocolate on top of each cupcake and sprinkle with crushed hazelnuts.

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