Can’t stop thinking bout Ferrero Rocher Cupcakes since I made them last weekend. Seriously addictive. That combo of rich chocolate cake w/ hazelnut frosting and the crunchy bits on top? Total game changer for dessert night. If you’re into those gold-wrapped chocolates from the fancy commercials, these cupcakes are basically that but 10x better. They’ve got all the same flavors but in this super moist cupcake that’ll have everyone asking for seconds. Keep reading cuz this recipe is gonna make you the star of any party.
Why These Ferrero Rocher Cupcakes Are Worth Making
Ever tried to recreate candy flavors in baking? Usually disappoints. Not these Ferrero Rocher Cupcakes tho. Made these for my sister’s birthday and even my dad who “doesn’t like sweets” ate two. That never happens.
Love how versatile they are too – dress them up for fancy occasions or make for just a Tuesday night treat. The hazelnut chocolate combo works year-round but feels extra special during holidays.
These solve the problem of wanting something impressive without spending all day in the kitchen. Look fancy but actually pretty simple to put together. And way cheaper than buying bakery cupcakes that never taste as good anyway.
Ingredients for Amazing Ferrero Rocher Cupcakes
For the Chocolate Cupcakes:
- 1¾ cups all-purpose flour – provides structure but don’t overmeasure or they get tough
- 1 cup granulated sugar – perfect sweetness level, don’t reduce
- ½ cup unsweetened cocoa powder – Dutch process gives deeper color
- 1½ tsp baking powder – for rise
- 1 tsp baking soda – works with the buttermilk for perfect texture
- ½ tsp salt – enhances flavor
- 2 large eggs – room temp works better
- ⅔ cup buttermilk – makes super tender crumb, sub with milk+vinegar if needed
- ½ cup vegetable oil – key for moisture that lasts days
- 2 tsp vanilla extract – use real not imitation
- ⅓ cup Nutella – the secret weapon in the batter
- ½ cup hot coffee – intensifies chocolate flavor without tasting like coffee
For the Nutella Hazelnut Frosting:
- 1 cup unsalted butter – must be room temp
- 1 cup Nutella – gives that authentic Ferrero Rocher taste
- 3-4 cups powdered sugar – adjust for sweetness/stiffness
- 3-4 tbsp heavy cream – makes it pipeable
- 1 tsp hazelnut extract (optional) – kicks up the flavor
- ¼ tsp salt – balances sweetness
For the Topping:
- 12 Ferrero Rocher chocolates – one per cupcake
- ½ cup chopped hazelnuts – toasting them first = game changer
- ¼ cup chocolate sprinkles – adds texture
- Gold sprinkles – makes them look fancy like the wrappers
If you love Nutella in desserts, check out our Nutella Banana Muffins for another amazing treat.
How to Make Ferrero Rocher Cupcakes
Step 1: Prep Everything
Preheat oven to 350°F. Line muffin tin with paper liners. Get all ingredients to room temp – seriously makes difference.
Step 2: Mix Dry Ingredients
Whisk flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Break up any cocoa clumps with whisk.
Step 3: Mix Wet Ingredients
In separate bowl, whisk eggs, buttermilk, oil, vanilla until smooth. Warm Nutella in microwave for 20 secs to make it easier to mix in, then add to wet ingredients.
Step 4: Combine & Make Batter
Pour wet into dry ingredients and mix just until no flour pockets remain. Overmixing = tough cupcakes! Add hot coffee last and stir gently – batter will be thin, that’s normal.
Step 5: Bake Cupcakes
Fill liners about 2/3 full – exactly 3 tbsp batter per cup if you have scoop. Bake 17-19 mins until toothpick has just a few crumbs. They’ll continue cooking after you take them out so don’t wait till toothpick’s completely clean.
Step 6: Cool Completely
Let cupcakes cool in pan 5 mins, then transfer to wire rack. Must be totally cool before frosting or disaster happens.
Step 7: Make Frosting
Beat butter till super fluffy (3+ mins, not kidding). Add Nutella, beat 2 more mins. Add powdered sugar 1 cup at time, then cream, extract and salt. Beat on high 3-4 mins till light and fluffy. Rub between fingers – shouldn’t feel grainy.
Step 8: Decorate
Fill piping bag with frosting, use large star tip (Wilton 1M works great). Swirl frosting on cupcakes. Place Ferrero Rocher on top, then sprinkle with hazelnuts and sprinkles. Drizzle with melted chocolate if feeling extra.
For another chocolate treat in cupcake form, try our Brownies in Muffin Pan recipe.
Creative Variations of Ferrero Rocher Cupcakes
- Nutella Filled Centers – Core out middle of cooled cupcakes, fill with straight Nutella before frosting. Total game changer.
- Hazelnut Mocha Version – Add 2 tsp espresso powder to batter, top with chocolate covered espresso beans along with the Ferrero.
- White Chocolate Ferrero – Use white chocolate in frosting with hazelnut extract to mimic the white Ferrero collection. Top with white chocolate Ferrero.
- Ferrero Rocher Minis – Make as mini cupcakes (bake 10-12 mins), top with unwrapped mini Ferrero Rochers.
- Triple Hazelnut – Mix finely chopped hazelnuts into batter, use hazelnut flour for 1/4 of the regular flour, then add crushed wafers to frosting.
- Boozy Adult Version – Add 2 tbsp Frangelico (hazelnut liqueur) to batter and another 1 tbsp to frosting. Not for kids obviously!
If you want to try a different frosting style, our Marshmallow Buttercream would be an interesting twist on these cupcakes.
Ferrero Rocher Cupcakes
Equipment
- Muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Electric mixer
- Piping bag with large star tip (Wilton 1M)
- Wire cooling rack
Ingredients
For the Chocolate Cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ⅔ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ⅓ cup Nutella
- ½ cup hot coffee
For the Nutella Hazelnut Frosting:
- 1 cup unsalted butter room temperature
- 1 cup Nutella
- 3-4 cups powdered sugar
- 3-4 tbsp heavy cream
- 1 tsp hazelnut extract optional
- ¼ tsp salt
For the Topping:
- 12 Ferrero Rocher chocolates
- ½ cup chopped hazelnuts toasted
- ¼ cup chocolate sprinkles
- Gold sprinkles
Instructions
- Preheat & Prep: Preheat oven to 350°F. Line a muffin tin with paper liners. Ensure all ingredients are at room temperature.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until smooth. Warm Nutella in the microwave for 20 seconds, then mix into the wet ingredients.
- Combine & Make Batter: Gradually mix wet ingredients into dry until just combined. Stir in hot coffee last; batter will be thin.
- Bake Cupcakes: Fill liners ⅔ full (about 3 tbsp of batter). Bake for 17-19 minutes or until a toothpick inserted comes out with a few crumbs.
- Cool Completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
- Make Frosting: Beat butter for 3 minutes until fluffy. Add Nutella and beat for 2 more minutes. Gradually add powdered sugar, heavy cream, extract, and salt. Beat on high for 3-4 minutes.
- Decorate: Pipe frosting onto cooled cupcakes. Place a Ferrero Rocher on top, then sprinkle with chopped hazelnuts, chocolate sprinkles, and gold sprinkles.
Notes
Nutrition
Frequently Asked Questions
Does Ferrero Rocher taste like Nutella?
Ferrero Rocher has similar base flavor as Nutella but way more going on. Both made by same company (Ferrero) and have that chocolate-hazelnut thing happening. But Ferrero Rocher adds wafer crunch, whole hazelnuts, and better chocolate coating. These cupcakes capture both that smooth Nutella vibe but add texture with the cake, frosting and toppings to mimic the candy experience.
What is the secret to super moist cupcakes?
For these Ferrero Rocher Cupcakes, the secret to crazy moistness is the trio of buttermilk, oil, and hot coffee. Oil keeps moisture longer than butter. Don’t overmix or overbake – take them out when there’s still few crumbs on toothpick. The Nutella in batter adds fat too which = moisture. Store in airtight container and they’ll stay moist for days (if they last that long).
Is Nutella the filling in Ferrero Rocher?
Not exactly the same thing. Ferrero Rocher has whole hazelnut center surrounded by chocolate hazelnut cream similar to Nutella but thicker, then wafer shell and outer chocolate with nuts. The center cream isn’t straight Nutella but definitely shares that signature flavor. For these cupcakes, regular Nutella works perfectly to capture the essence without having to make some special filling.
Is Ferrero Rocher the same brand as Nutella?
Yep! Both made by Ferrero company. Italian company that basically cornered market on hazelnut-chocolate combo. Their founder Pietro Ferrero actually created Nutella first (originally called “Pasta Gianduja”) then later developed Ferrero Rocher chocolates. That’s why they share that amazing hazelnut chocolate taste. If you’re craving more Nutella desserts, try our Nutella Cupcakes which are a bit different than these.
Is Ferrero Rocher made by Hershey?
Nope, not Hershey’s thing. Ferrero Rocher is made by Ferrero company from Italy. They focus on hazelnut products while Hershey is more traditional American chocolate. Ferrero makes Nutella, Kinder products, Tic Tacs (surprising right?) and obviously Ferrero Rocher. That special hazelnut flavor is their signature that you don’t find in Hershey stuff.
How long do these Ferrero Rocher Cupcakes stay fresh?
These cupcakes stay surprisingly moist for 3-4 days at room temp in airtight container. The oil in batter is key for that. But the Ferrero on top will get softer after day 1, so for best presentation add those right before serving. Can refrigerate up to 5 days but bring to room temp before eating or flavor is muted.
Can I make these cupcakes without Nutella?
Technically yes but wouldn’t be Ferrero Rocher Cupcakes anymore. Any chocolate-hazelnut spread works (even store brands). In desperate times, use chocolate frosting mixed with hazelnut extract, but flavor won’t be identical. The Nutella in batter and frosting is pretty crucial for authentic taste.
Bring Luxury to Your Kitchen with Ferrero Rocher Cupcakes
Made these Ferrero Rocher Cupcakes for coworker’s going-away party last month and my boss asked if I’d start bringing dessert to every meeting. That’s how good these are. There’s something special about that hazelnut chocolate combo that seems fancy but actually feels comforting too.
What I love most is seeing people’s faces when they bite in – that moment of surprise when they realize it tastes exactly like the candy but in fluffy cake form. These cupcakes are perfect for showing someone they’re special without saying a word. Make a batch and watch how fast they disappear – just don’t forget to save one for yourself!