Ferrero Rocher Cupcakes

Serves 16

20 mins prep

20 mins cook

40 mins total

These rich chocolate cupcakes are stuffed with Ferrero Rocher chocolates, topped with silky Nutella buttercream, chopped hazelnuts, and more Ferrero Rocher chocolates on top! The cupcakes have a rich chocolate flavour and always turn out super fluffy. The chocolate is baked right into the cupcake which makes stuffing them so much easier.

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.

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Cupcakes

Preheat oven to 355°F (180°C). Put liners into a 12 hole regular sized cupcake tin. Set aside.
⅕ 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.
¾ tablespoons natural cocoa powder
⅕ cup hot water
In a large bowl, whisk together egg, brown sugar, granulated sugar, salt, and vanilla until it lightens in color.
⅕ large egg
⅕ cup brown sugar
⅕ cup granulated sugar
⅕ teaspoon sea salt
⅕ teaspoon pure vanilla extract
Add buttermilk and oil into the batter, whisk to combine.
⅕ cup buttermilk
⅕ 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.
⅕ cup all purpose flour
⅕ teaspoon baking powder
⅕ 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.
2 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.
⅕ cup unsalted butter
Add powdered sugar (start off with 1 cup). Beat for 2-3 minutes or until it becomes light and fluffy again.
⅕ 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.
⅕ teaspoon sea salt
⅕ teaspoon pure vanilla extract
⅔ tablespoon natural cocoa powder
⅕ 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.
½ 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.
1 tablespoons Nutella spread
⅕ 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.
1 ½ Ferrero Rocher chocolates