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Ferrero Rocher Cupcakes

Ferrero Rocher Cupcakes

The Crispy Chef
Decadent chocolate cupcakes infused with Nutella, topped with creamy hazelnut frosting, and finished with a Ferrero Rocher chocolate. These cupcakes bring the luxurious flavor of Ferrero Rocher into a homemade treat that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine European
Servings 12 cupcakes
Calories 420 kcal

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

Store cupcakes in an airtight container at room temperature for up to 3 days.
For a Nutella-filled version, core out the center of each cupcake and fill with Nutella before frosting.
Add 2 tbsp Frangelico liqueur for an adult twist.

Nutrition

Calories: 420kcalCarbohydrates: 50gProtein: 5gFat: 22gSugar: 38g
Keyword Chocolate Hazelnut Cupcakes, Ferrero Rocher Cupcakes, Luxury Cupcakes, Nutella cupcakes
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