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Ferrero Rocher Cupcakes

Decadent chocolate cupcakes filled with Nutella and topped with Ferrero Rocher chocolates, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 100 g all-purpose flour Opt for higher-quality flour for better texture.
  • 40 g cocoa powder Dutch-processed cocoa powder offers a deeper flavor.
  • 1 teaspoon baking powder Ensure it’s fresh for the best rise.
  • 1/4 teaspoon salt
  • 110 g flavourless oil Sunflower or canola oil is perfect.
  • 50 g granulated sugar
  • 50 g brown sugar The depth of flavor gets enhanced with brown sugar.
  • 1 large egg Use room temperature for better emulsification.
  • 170 g milk Whole milk yields the most moisture.
  • 50 g Nutella hazelnut spread Heaven in a jar—don’t skimp on it!
For the Frosting
  • 215 g unsalted butter Make sure it’s softened to room temperature.
  • 90 g powdered sugar
  • 30 g dark chocolate Use bittersweet chocolate for rich flavor.
For the Topping
  • 8 Ferrero Rocher chocolates These will be the stars of your cupcakes!
  • Hazelnuts, roughly crushed Adds extra crunch and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. In a small bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, and egg until smooth—about 2-3 minutes.
  4. Alternately add half of the flour mixture and half of the milk to the wet mixture, whisking well after each addition. Repeat with remaining ingredients, being gentle to avoid overmixing.
  5. Fill each cupcake liner about 3/4 full with the batter.
Baking
  1. Place in the oven and bake for about 30-35 minutes or until a toothpick inserted comes out clean.
  2. Let the cupcakes cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
Filling
  1. Once cooled, cut a small hole in the top of each cupcake and fill with Nutella.
Frosting & Decoration
  1. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until fluffy.
  2. Melt dark chocolate, let cool slightly, then incorporate into the buttercream.
  3. Pipe the frosting on top of each cupcake, place a Ferrero Rocher on top, and sprinkle with crushed hazelnuts.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature, or in the fridge for up to 1 week. If freezing, leave off the frosting until ready to enjoy.