This Ferrero Rocher cupcakes recipe is sure to make you the talk of the town. Whether hosting guests or just looking for something new to try to bake, the Ferrero Rocher cupcakes recipe is the way to go! Decadent, elegant and simply delicious. Everyone in the family, except Papa – because of his nut allergies, is a total Ferrero Rocher fan, and Nutella too. Whenever my sweet tooth kicks in, you can be sure that a Ferrero Rocher can help solve the issue.
If you don’t have the time to make cupcakes from scratch, you can always buy the chocolate boxed cupcake mix. You can simply add in the Ferrero Rocher chocolates at the end as instructed.
Ferrero Rocher Cupcakes Recipe w/ Nutella Frosting
Shortcut shopping list
There are 2 ingredient lists – Cupcakes and frosting, you will need, I’ve combined them here all into one so you can shop accordingly and then divide everything up later:
Eggs
Whole milk
Heavy whipping cream
Unsalted butter
Flour
Powdered sugar
Sugar
Cocoa
Baking soda
Baking powder
Salt
Oil
Vanilla extract
Ferrero Rocher Hazelnut Chocolates
Nutella
- 1 3/4 C flour
- 2 C sugar
- 1 C cocoa
- 1 1/2 TSP baking soda
- 1 1/2 TSP baking powder
- 1 TSP salt
- 2 eggs
- 1 C whole milk
- 1/2 C oil
- 2 TSP vanilla
- 1 C boiling water
- 1 container of Ferrero Rocher Hazelnut Chocolates
- 1 C unsalted butter, room temperature
- 4 C powdered sugar
- 2/3 C Nutella
- 1 tsp vanilla extract
- 2 TBSP heavy whipping cream
- Ferrero Rocher Hazelnut Chocolates
- Prep the cupcake tins with paper liners. Preheat oven to 350 degrees.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- Mix the eggs, whole milk, oil, and vanilla into a bowl.
- Combine the egg, whole milk, oil, and vanilla mixture to the bowl with the dry ingredients.
- Mix all together until fully incorporated.
- Beat for 3 minutes on medium.
- Gradually add the boiling water starting with a small amount stirring as you pour it in.
- Add the remaining boiling water stirring as you pour.
- The batter may be a little runny.
- Crush one Ferrero Rocher Hazelnut Chocolate (You may want to add an additional chocolate for extra richness)
- Stir it into the batter.
- Spoon batter into cupcake lined cups until 3/4s filled.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Beat together the butter and powdered sugar on low until fully blended.
- Add nutella increasing the speed to medium.
- Beat for two minutes. Add the vanilla extract.
- Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
- Using a whipping bag, add your frosting onto your cupcake, top with a Ferrero Chocolate and drizzle with some chocolate syrup.
- If you don't have the time to make cupcakes from scratch, you can always buy the boxed cupcake mix and just add the Ferrero Rocher chocolates as instructed.
Comments (4)
I love anything chocolate, and these look amazing!
OOOOH! This is incredible this might be the new holiday dessert for us. Thank you for sharing.
These look like the ultimate holiday cupcake!!
Oh my word these look amazing! I do not care for chocolate cake, but I would eat the candy off the top!