Make your dessert dreams come true with these 18 decadent Ferrero Rocher cupcake recipes! If you love the irresistible combination of rich chocolate, creamy hazelnut, and crunchy wafer, you’re in for the ultimate baking treat. From simple no-bake versions to showstopping creations, we’ve gathered the most mouthwatering recipes that will have everyone begging for seconds. Get ready to indulge—your new favorite cupcake awaits!
Chocolate Hazelnut Ferrero Rocher Cupcakes
Crafted with the sophistication of Italian confectionery, these Chocolate Hazelnut Ferrero Rocher Cupcakes transform the beloved candy into an elegant dessert experience, featuring moist chocolate cake crowned with nutty frosting and golden hazelnut crunch. Each bite delivers the signature combination of rich chocolate, toasted hazelnuts, and delicate wafer texture that makes Ferrero Rocher so irresistible. Perfect for holiday gatherings or upscale afternoon tea, these cupcakes bring a touch of European luxury to your baking repertoire.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (room temperature for better emulsion)
– ½ cup vegetable oil (or any neutral oil)
– 2 large eggs (room temperature)
– 1 tsp vanilla extract
– ½ cup hot coffee (enhances chocolate flavor, not overpowering)
– 1 cup unsalted butter, softened (for frosting)
– 2 cups powdered sugar (sifted to avoid lumps)
– ⅓ cup chocolate hazelnut spread
– 12 Ferrero Rocher candies (for garnish)
– ¼ cup chopped toasted hazelnuts (for texture contrast)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract, whisking until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and mix on medium speed just until combined, about 30 seconds.
5. Carefully stream in the hot coffee while mixing on low speed until the batter becomes smooth and thin.
6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Transfer the cupcakes to a wire rack and cool completely for 1 hour before frosting.
9. Beat the softened butter in a stand mixer with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
10. Reduce speed to low and gradually add powdered sugar, mixing until fully incorporated.
11. Add chocolate hazelnut spread and beat on medium speed for 2 minutes until light and spreadable.
12. Pipe or spread the frosting onto cooled cupcakes using a piping bag fitted with a star tip.
13. Press one Ferrero Rocher candy into the center of each frosted cupcake.
14. Sprinkle chopped toasted hazelnuts around the edges of the frosting for decorative crunch.
The tender crumb of these cupcakes contrasts beautifully with the silky frosting, while the whole Ferrero Rocher center provides a delightful surprise with each bite. Serve them alongside espresso for an authentic Italian café experience, or arrange on a tiered stand for special occasions where their golden wrappers catch the light elegantly.
Ferrero Rocher Stuffed Cupcakes with Nutella Frosting
Perhaps some days call for a little extra sweetness, a quiet indulgence that feels like wrapping yourself in a warm blanket. These cupcakes cradle a hidden treasure at their heart, a small surprise that melts into the tender crumb, while the frosting swirls on top like a soft, chocolate-hazelnut cloud.
Ingredients
- For the Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 12 Ferrero Rocher candies, unwrapped
- For the Nutella Frosting:
- 1 cup unsalted butter, softened to room temperature
- 1 cup Nutella
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no streaks remain.
- In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the batter comes together; do not overmix to keep the cupcakes tender.
- Scoop about 2 tablespoons of batter into the bottom of each prepared muffin cup.
- Place one unwrapped Ferrero Rocher candy in the center of each cup, pressing it down lightly so it sits in the batter.
- Divide the remaining batter evenly among the cups, covering each candy completely.
- Bake for 18–22 minutes, or until a toothpick inserted near the edge (not the center) comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting; this prevents the frosting from melting.
- For the frosting, beat the softened butter in a stand mixer with the paddle attachment on medium speed for 2 minutes until pale and fluffy.
- Add the Nutella and beat for 1 more minute until fully incorporated and smooth.
- Gradually add the powdered sugar with the mixer on low speed, then increase to medium-high and beat for 2 minutes until light and airy.
- Pour in the heavy cream and vanilla extract, and beat for another 30 seconds to combine, scraping down the bowl as needed for a uniform texture.
- Pipe or spread the frosting onto the cooled cupcakes using a piping bag fitted with a star tip for decorative swirls.
These cupcakes offer a delightful contrast: the soft, moist crumb gives way to a molten, nutty center, while the silky frosting adds a rich, hazelnut sweetness. Try serving them slightly warmed to enhance the gooey surprise inside, or garnish with crushed hazelnuts for a playful crunch that echoes the hidden candy.
Golden Ferrero Rocher Cupcakes with Chocolate Ganache
There’s something quietly magical about transforming a beloved candy into something entirely new yet comfortingly familiar. Today, as the afternoon light slants through my kitchen window, I find myself reaching for those golden-wrapped chocolates, ready to fold their hazelnut crunch into something warm and tender.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 12 Ferrero Rocher chocolates, chopped
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 12 whole Ferrero Rocher chocolates for garnish
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no streaks remain.
- In a separate bowl, combine 1 cup buttermilk, ½ cup oil, 2 eggs, and 1 tsp vanilla extract, whisking until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—a few small lumps are fine to avoid overmixing.
- Fold in 12 chopped Ferrero Rocher chocolates, distributing them evenly throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with no wet batter clinging to it.
- Transfer the cupcakes to a wire rack and let them cool completely, about 1 hour, before frosting to prevent the ganache from melting.
- While the cupcakes cool, prepare the ganache by heating ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer—tiny bubbles will form around the edges.
- Pour the hot cream over 1 cup of semi-sweet chocolate chips in a heatproof bowl, letting it sit undisturbed for 2 minutes to gently melt the chocolate.
- Stir the mixture slowly with a whisk until it becomes smooth, glossy, and uniformly dark, about 1–2 minutes of continuous stirring.
- Allow the ganache to cool and thicken slightly at room temperature for 10–15 minutes, until it holds its shape when drizzled from a spoon.
- Spread or drizzle the ganache over the cooled cupcakes using a small offset spatula or spoon, covering the tops evenly.
- Immediately place 1 whole Ferrero Rocher chocolate in the center of each cupcake before the ganache sets, pressing gently to secure it.
Here, the soft crumb gives way to pockets of hazelnut and wafer, while the glossy ganache adds a rich, velvety contrast. Serve them slightly chilled to highlight the candy’s crisp texture, or warm them gently to melt the chocolate into the cake—either way, they feel like a secret indulgence shared between friends.
Ferrero Rocher Cupcakes with Whipped Cream Topping
Holding this warm cupcake in my hands, I’m reminded how simple moments can feel like small celebrations—the rich aroma of chocolate and hazelnut wrapping the kitchen in quiet comfort, a treat that feels both indulgent and deeply personal. Ferrero Rocher cupcakes, with their whipped cream topping, are like edible hugs, perfect for when you need a little sweetness without the fuss.
Ingredients
– For the cupcakes: 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup whole milk, ½ cup vegetable oil, 1 large egg, 1 tsp vanilla extract, ½ cup hot water, 12 Ferrero Rocher candies
– For the whipped cream topping: 1 cup heavy cream, 2 tbsp powdered sugar, ½ tsp vanilla extract
– For garnish: ¼ cup chopped hazelnuts, 12 additional Ferrero Rocher candies
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. Add 1 cup whole milk, ½ cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients, stirring just until combined—tip: avoid overmixing to keep the cupcakes tender.
4. Slowly pour in ½ cup hot water while stirring, which helps bloom the cocoa for a richer flavor.
5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
6. Press one Ferrero Rocher candy into the center of each cupcake batter portion, ensuring it’s fully submerged.
7. Bake for 18–22 minutes, or until a toothpick inserted near the edge comes out clean—tip: check early to prevent overbaking, as the center candy can make testing tricky.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While cooling, make the whipped cream by beating 1 cup heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract on medium-high speed until stiff peaks form—tip: chill your bowl and beaters first for faster, fluffier results.
10. Pipe or spread the whipped cream onto the cooled cupcakes.
11. Garnish each with chopped hazelnuts and one additional Ferrero Rocher candy.
Buttery hazelnuts and silky chocolate melt into each bite, the whipped cream lightening the richness just enough to keep you coming back for more. Try serving these chilled, where the cool topping contrasts beautifully with the soft, fudgy crumb, or tuck one into a lunchbox for a surprise midday lift.
Triple Chocolate Ferrero Rocher Cupcakes
Gently, as autumn leaves begin their slow descent outside my window, I find myself drawn to the kitchen, where the rich promise of chocolate offers comfort against the cooling days. There’s something deeply soothing about creating these triple chocolate Ferrero Rocher cupcakes, a small indulgence that feels like a warm embrace. Each step, from mixing the batter to the final garnish, becomes a quiet ritual of care and creativity.
Ingredients
– For the cupcakes:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup hot water
– For the frosting and filling:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– ½ cup cocoa powder
– 3 tbsp heavy cream
– 1 tsp vanilla extract
– 12 Ferrero Rocher chocolates
– ¼ cup chocolate hazelnut spread
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
5. Carefully stir in ½ cup hot water until the batter is thin and glossy.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
9. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
10. While the cupcakes cool, beat 1 cup softened unsalted butter in a bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
11. Gradually add 3 cups powdered sugar and ½ cup cocoa powder, mixing on low speed until incorporated.
12. Increase the mixer speed to medium and beat in 3 tbsp heavy cream and 1 tsp vanilla extract for 2 minutes until the frosting is smooth.
13. Use a small knife to carve a 1-inch-wide, 1-inch-deep hole in the top center of each cooled cupcake.
14. Fill each hole with 1 tsp of chocolate hazelnut spread.
15. Place a Ferrero Rocher chocolate into the hazelnut spread in each cupcake, pressing gently to secure.
16. Pipe or spread the chocolate frosting over the top of each cupcake, covering the filling completely.
17. Garnish each cupcake with a drizzle of melted chocolate or a sprinkle of crushed hazelnuts if desired.
The cupcakes emerge with a tender, moist crumb that gives way to a surprise core of creamy hazelnut spread and the satisfying crunch of a whole Ferrero Rocher. For a whimsical touch, serve them alongside a glass of cold milk or crumble one over a scoop of vanilla ice cream, letting the layers of chocolate meld into a decadent, shared moment.
Ferrero Rocher Cupcakes with Crushed Hazelnut Crust
Just sitting here with my afternoon tea, thinking about how some recipes feel like wrapping yourself in a warm blanket on a chilly day. These Ferrero Rocher cupcakes are exactly that—a gentle escape into something decadent yet comforting, where crushed hazelnuts and rich chocolate melt together in quiet harmony.
Ingredients
For the Crust
- 1 cup finely crushed hazelnuts
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the Cupcake Batter
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup whole milk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For the Topping
- 6 Ferrero Rocher chocolates, halved
- ½ cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Combine 1 cup finely crushed hazelnuts, 3 tbsp melted unsalted butter, and 1 tbsp granulated sugar in a small bowl.
- Press 1 tbsp of the hazelnut mixture firmly into the bottom of each liner to form a thin, even crust. Tip: Use the back of a spoon to compact the crust—this prevents it from crumbling later.
- Whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
- In a separate bowl, whisk 1 cup whole milk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until no streaks of flour remain. Tip: Avoid overmixing to keep the cupcakes tender.
- Scoop the batter evenly into the prepared liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Tip: Letting them cool fully prevents the topping from melting.
- Warm ½ cup chocolate hazelnut spread in the microwave for 15 seconds, then drizzle it over the cooled cupcakes.
- Press one halved Ferrero Rocher chocolate into the center of each cupcake.
Gently biting into one reveals a soft, moist crumb that gives way to the crunchy hazelnut base, while the melted spread and Ferrero Rocher crown each bite with a nutty, chocolate-rich finish. Serve them slightly chilled for a firmer texture, or alongside a drizzle of espresso to highlight the hazelnut notes.
Espresso Infused Ferrero Rocher Cupcakes
Musing over the quiet hum of morning, I find myself craving that perfect marriage of childhood nostalgia and grown-up sophistication—the kind that comes from transforming a beloved candy into something entirely new yet comfortingly familiar. There’s something deeply satisfying about taking those chocolate-hazelnut treasures and weaving them into tender cake, creating little moments of indulgence that feel both special and accessible.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tbsp freshly brewed espresso, cooled to room temperature
- 1 tsp vanilla extract
- 6 Ferrero Rocher chocolates, roughly chopped
For the frosting:
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- ¼ cup Nutella
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 6 whole Ferrero Rocher chocolates for garnish
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no lumps remain.
- In a separate bowl, combine 1 cup buttermilk, ½ cup oil, 2 eggs, 2 tbsp espresso, and 1 tsp vanilla, whisking until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix for tender cupcakes.
- Fold in 6 chopped Ferrero Rocher pieces until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While cupcakes cool, beat 1 cup softened butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
- Gradually add 3 cups powdered sugar, ¼ cup Nutella, 1 tbsp heavy cream, and 1 tsp vanilla, beating on low until combined then increasing to high for 2 minutes until light and spreadable.
- Pipe or spread the frosting onto cooled cupcakes using a piping bag or offset spatula.
- Top each frosted cupcake with one whole Ferrero Rocher for decoration.
Offering a delightful contrast between the airy, espresso-kissed crumb and the occasional crunch of chopped hazelnut chocolate, these cupcakes deliver complexity in every bite. The rich buttercream melts against the warm notes of coffee, creating a sophisticated treat that pairs beautifully with an afternoon latte or as a decadent dinner party finale. For an extra touch, try serving them slightly chilled—the frosting firms up nicely while the cake remains wonderfully moist.
Ferrero Rocher Cupcakes with Salted Caramel Drizzle
Fragrant memories of golden hazelnuts and rich chocolate drift through my kitchen today, wrapping me in that familiar warmth of holiday gatherings and quiet winter evenings. These cupcakes capture that magical Ferrero Rocher essence in every tender bite, with a salted caramel drizzle that makes each one feel like a discovered treasure. Sometimes the sweetest moments come from recreating childhood favorites with our own hands.
Ingredients
For the cupcakes:
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup chopped hazelnuts
– 12 Ferrero Rocher chocolates
For the salted caramel drizzle:
– 1 cup granulated sugar
– 6 tbsp unsalted butter
– ½ cup heavy cream
– 1 tsp sea salt flakes
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no streaks remain.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract, whisking until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—a few small lumps are fine to avoid overmixing.
5. Fold in ½ cup chopped hazelnuts using a spatula, distributing them evenly throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. Bake at 350°F for 18-22 minutes, until a toothpick inserted into the center comes out clean with no wet batter.
8. Transfer the cupcakes to a wire rack and let them cool completely for about 1 hour before decorating.
9. While cooling, make the caramel: heat 1 cup sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it melts into an amber-colored liquid.
10. Add 6 tbsp butter carefully—it will bubble vigorously—and whisk continuously until fully melted and combined.
11. Slowly pour in ½ cup heavy cream while whisking, continuing for 2 minutes until the caramel is smooth and thickened.
12. Remove from heat and stir in 1 tsp sea salt flakes, then let the caramel cool for 15 minutes to thicken slightly.
13. Press one Ferrero Rocher chocolate into the center of each cooled cupcake, creating a small indentation.
14. Drizzle the warm salted caramel over the cupcakes using a spoon, allowing it to cascade down the sides.
15. Garnish with any remaining chopped hazelnuts for extra crunch and visual appeal.
Decadent doesn’t begin to describe these cupcakes—the soft crumb gives way to that surprise Ferrero center, while the salted caramel cuts through the sweetness with its buttery sharpness. Serve them slightly warmed to release the chocolate’s aroma, or chilled for a firmer, more intense hazelnut experience that lingers on the tongue.
White Chocolate Ferrero Rocher Cupcakes
Unwrapping those golden foil-wrapped treasures always feels like discovering edible jewelry, each hazelnut chocolate sphere promising a moment of quiet indulgence that makes the world outside fade away for just a bit. Today, I’m transforming that familiar joy into something new—cupcakes that cradle the same comforting crunch and creamy sweetness, perfect for those afternoons when you need a gentle pause. Let’s bake slowly, letting the aromas of toasted nuts and melting chocolate fill the kitchen like a soft blanket.
Ingredients
For the cupcake batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ¾ cup whole milk
– 1 tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract
For the white chocolate ganache:
– 1 cup white chocolate chips
– ½ cup heavy cream
For assembly:
– 12 Ferrero Rocher chocolates, unwrapped
– ½ cup chopped hazelnuts, toasted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream ½ cup softened unsalted butter with 1 cup granulated sugar for 2–3 minutes, until light and fluffy.
4. Beat in 2 large eggs, one at a time, mixing just until each is incorporated to avoid overbeating.
5. Stir in 1 tsp vanilla extract with a spatula.
6. Alternate adding the flour mixture and ¾ cup whole milk to the butter mixture in three additions, beginning and ending with the flour, and mix on low speed until the batter is smooth.
7. Fill each muffin liner two-thirds full with batter, using a cookie scoop for even distribution.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Transfer the cupcakes to a wire rack and let them cool completely for 1 hour.
10. While the cupcakes cool, heat ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately remove it from the stove.
11. Pour the hot cream over 1 cup white chocolate chips in a heatproof bowl, let it sit for 1 minute, then whisk until smooth and glossy to create the ganache.
12. Once the cupcakes are cool, use a spoon to create a small well in the center of each, about 1 inch deep.
13. Place one unwrapped Ferrero Rocher chocolate into each well, pressing it gently to secure it.
14. Spoon or pipe the white chocolate ganache over the top of each cupcake, allowing it to drip slightly down the sides.
15. Sprinkle ½ cup toasted chopped hazelnuts over the ganache for a crunchy finish.
Crunchy hazelnuts and smooth ganache give these cupcakes a delightful texture contrast, while the hidden Ferrero Rocher center offers a surprise with every bite. Serve them slightly chilled to let the white chocolate firm up, or pair with a warm coffee to highlight the rich, nutty flavors in a cozy, unhurried moment.
Ferrero Rocher Mini Cupcakes with Gold Dust
Remembering how the golden foil of Ferrero Rocher wrappers used to catch the afternoon light on holiday tables, I find myself wanting to capture that same warmth in miniature form, these tiny cupcakes holding within them the rich, nutty soul of the chocolate hazelnut treat, transformed into something both familiar and new.
Ingredients
For the Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Filling and Topping:
- 1/2 cup chocolate hazelnut spread
- 1/2 cup chopped toasted hazelnuts
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tsp edible gold dust
- 12 mini Ferrero Rocher candies
Instructions
- Preheat your oven to 350°F and line a mini muffin pan with 24 paper liners.
- Whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl until no streaks remain.
- Pour 1 cup whole milk, 1/2 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract into the dry ingredients.
- Mix on medium speed for 2 minutes until the batter is smooth and glossy.
- Carefully stir in 1/2 cup boiling water until the batter becomes thin and liquid.
- Fill each mini muffin liner 2/3 full using a small cookie scoop for even portions.
- Bake for 12-14 minutes until a toothpick inserted into the center comes out clean.
- Transfer cupcakes to a wire rack and cool completely for 1 hour.
- Use a apple corer to remove the center from each cooled cupcake, saving the plugs.
- Fill each cavity with 1 tsp chocolate hazelnut spread using a piping bag for neatness.
- Replace the cupcake plugs over the filling, trimming any excess with a paring knife.
- Beat 1 cup heavy whipping cream and 1/4 cup powdered sugar on high speed until stiff peaks form.
- Pipe whipped cream swirls onto each cupcake using a star tip.
- Press 1/2 cup chopped toasted hazelnuts onto the sides of the whipped cream.
- Gently press one mini Ferrero Rocher candy into the center of each swirl.
- Dust lightly with 1 tsp edible gold dust using a soft brush for a shimmering finish.
Moments after biting through the cloud of whipped cream, your teeth find the hidden pocket of chocolate hazelnut spread that oozes slowly into the tender crumb, while the crunch of toasted nuts and whole candy creates a symphony of textures that demands to be eaten in two deliberate bites, preferably with a pot of Earl Grey tea as afternoon light slants across the table.
Ferrero Rocher Cupcakes with Hazelnut Praline Filling
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There’s something quietly magical about transforming a beloved candy into a homemade treat, especially when golden afternoons stretch long and the kitchen becomes a sanctuary. These Ferrero Rocher cupcakes capture that feeling—a tender chocolate base giving way to a surprise hazelnut praline heart, all crowned with silky frosting. They’re the kind of indulgence that feels both nostalgic and new, perfect for slow weekends or sharing with someone dear.
Ingredients
For the Cupcakes:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup hot water
For the Hazelnut Praline Filling:
– ½ cup chopped toasted hazelnuts
– ¼ cup heavy cream
– ¼ cup chocolate hazelnut spread
– 1 tbsp unsalted butter
For the Frosting and Topping:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– ⅓ cup unsweetened cocoa powder
– 2 tbsp heavy cream
– 12 Ferrero Rocher candies
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, stirring until fully blended.
4. Pour the wet ingredients into the dry ingredients and mix on low speed just until combined, about 30 seconds.
5. Carefully stir in the hot water until the batter is smooth and slightly thin.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the filling, combine the chopped hazelnuts, heavy cream, chocolate hazelnut spread, and butter in a small saucepan.
10. Heat over medium-low, stirring constantly, until the mixture is smooth and slightly thickened, about 3–4 minutes.
11. Let the filling cool to room temperature, about 15 minutes.
12. Use a small paring knife to cut a 1-inch deep cone from the top of each cooled cupcake.
13. Spoon 1 teaspoon of the hazelnut praline filling into each cupcake cavity.
14. Replace the cupcake tops, trimming the cone bases if needed to sit flush.
15. For the frosting, beat the softened butter in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes.
16. Gradually add the powdered sugar and cocoa powder, mixing on low until incorporated.
17. Pour in the heavy cream and beat on medium speed until the frosting is light and spreadable, about 2 minutes.
18. Pipe or spread the frosting onto each cupcake and top with a Ferrero Rocher candy.
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Rich, fudgy crumbs give way to that molten hazelnut core, while the glossy frosting melts on the tongue like a whispered secret. Serve them slightly chilled for a firmer bite, or at room temperature to highlight the praline’s silkiness—either way, they’re best shared with coffee and good conversation.
Gluten-Free Ferrero Rocher Cupcakes
Lately, I’ve been craving that perfect blend of chocolate and hazelnut, the kind that makes you pause mid-bite, lost in its rich, comforting embrace. These gluten-free cupcakes capture that feeling, inspired by the beloved Ferrero Rocher, but made for cozy afternoons at home. They’re a small, sweet project for when you need a moment of quiet creation.
Ingredients
For the cupcakes:
– 1 ½ cups gluten-free all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup hot water
For the frosting and filling:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– ⅓ cup chocolate hazelnut spread
– 2 tbsp heavy cream
– ½ cup chopped toasted hazelnuts
– 12 whole Ferrero Rocher candies
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the gluten-free flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
5. Carefully stir in the hot water until the batter is thin and uniform.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. While the cupcakes cool, beat the softened butter in a stand mixer on medium speed until pale and fluffy, about 3 minutes.
11. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated after each addition.
12. Add the chocolate hazelnut spread and heavy cream, then beat on medium-high speed for 2 minutes until light and spreadable.
13. Tip: If the frosting is too thick, add more cream, 1 teaspoon at a time, until it reaches your desired consistency.
14. Use a paring knife to cut a small, 1-inch deep hole in the top of each cooled cupcake, angling the knife slightly inward.
15. Remove the cupcake cores and set them aside.
16. Fill each hole with about 1 teaspoon of the frosting, then place the core back on top to seal it.
17. Frost the top of each cupcake with the remaining frosting using an offset spatula or piping bag.
18. Sprinkle the chopped toasted hazelnuts over the frosted cupcakes.
19. Gently press one whole Ferrero Rocher candy into the center of each cupcake.
20. Tip: For best results, serve the cupcakes at room temperature to keep the frosting soft and the candy crisp.
Heavenly is the word that comes to mind with these—each bite offers a tender, moist crumb that gives way to a creamy, nutty surprise inside. The crunch of toasted hazelnuts against the smooth frosting mirrors the candy’s texture, making them feel both decadent and homemade. Try serving them with a drizzle of melted chocolate or alongside a cup of espresso for an afternoon treat that feels like a quiet celebration.
Ferrero Rocher Cupcakes with Chocolate Buttercream
Lately, I’ve been craving something that feels like a warm hug in dessert form, something that combines childhood nostalgia with grown-up indulgence. These Ferrero Rocher cupcakes emerged from that quiet longing, with their tender chocolate base and hazelnut surprises hidden within. They’re the kind of treat that makes an ordinary afternoon feel just a little more magical.
Ingredients
For the cupcakes:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 12 Ferrero Rocher candies
For the chocolate buttercream:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– ½ cup unsweetened cocoa powder
– 3 tbsp heavy cream
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no lumps remain.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cupcakes tender.
5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
6. Press one Ferrero Rocher candy into the center of each cupcake until it’s fully submerged but not touching the bottom.
7. Bake for 18–22 minutes, or until a toothpick inserted near the edge comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. For the buttercream, beat 1 cup softened butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
10. Gradually add 3 cups powdered sugar and ½ cup cocoa powder, mixing on low speed to prevent a sugar cloud.
11. Pour in 3 tbsp heavy cream and 1 tsp vanilla extract, then beat on high for 3 minutes until light and spreadable; if too thick, add more cream 1 tsp at a time.
12. Frost the cooled cupcakes with a piping bag or offset spatula, swirling the buttercream generously.
13. Optionally, garnish with chopped hazelnuts or a drizzle of melted chocolate for extra flair.
Each bite reveals a soft, moist crumb that gives way to the hidden Ferrero Rocher, its crunchy shell and creamy center melting into the rich chocolate buttercream. Enjoy them slightly warmed to enhance the gooey hazelnut core, or pair with a dark roast coffee to balance the sweetness.
Vegan Ferrero Rocher Inspired Cupcakes
Sometimes the simplest moments call for something special, something that feels like a warm embrace in dessert form. Standing in my kitchen this quiet afternoon, I found myself craving that magical combination of hazelnut and chocolate that Ferrero Rocher perfected, but reimagined through a vegan lens. These cupcakes emerged as little edible hugs, each one holding the nostalgic comfort of that iconic treat while being entirely plant-based.
Ingredients
For the Cupcake Batter
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup almond milk
– ⅓ cup vegetable oil
– 1 tbsp apple cider vinegar
– 1 tsp vanilla extract
For the Hazelnut Filling
– ½ cup roasted hazelnuts
– ¼ cup maple syrup
– 2 tbsp coconut oil
– 1 tbsp hazelnut butter
For the Chocolate Ganache
– ½ cup vegan chocolate chips
– ¼ cup coconut cream
– 1 tsp coconut oil
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large mixing bowl until thoroughly combined.
3. Pour 1 cup almond milk, ⅓ cup vegetable oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract into the dry ingredients.
4. Stir the wet and dry ingredients together until just combined, being careful not to overmix the batter.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
6. Bake the cupcakes at 350°F for 18-22 minutes until a toothpick inserted into the center comes out clean.
7. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely, about 45 minutes.
8. While the cupcakes cool, pulse ½ cup roasted hazelnuts in a food processor until they form coarse crumbs.
9. Add ¼ cup maple syrup, 2 tbsp coconut oil, and 1 tbsp hazelnut butter to the food processor and blend until a thick, spreadable paste forms.
10. Use a small knife or apple corer to carefully remove a 1-inch circle from the center of each cooled cupcake, going about halfway down.
11. Spoon approximately 1 teaspoon of the hazelnut filling into each cupcake cavity.
12. Place ½ cup vegan chocolate chips in a heatproof bowl.
13. Heat ¼ cup coconut cream and 1 tsp coconut oil in a small saucepan over medium heat until it just begins to simmer.
14. Pour the hot coconut cream mixture over the chocolate chips and let it sit undisturbed for 2 minutes.
15. Stir the chocolate and cream mixture slowly until smooth and glossy.
16. Dip the top of each filled cupcake into the chocolate ganache, twisting slightly to create an even coating.
17. Sprinkle any remaining chopped hazelnuts over the wet ganache for decoration.
18. Allow the ganache to set at room temperature for 30 minutes before serving.
What makes these cupcakes truly special is the way the moist chocolate cake gives way to that rich hazelnut center, creating layers of texture that unfold with each bite. The ganache shell cracks delicately under gentle pressure, revealing the soft cake beneath, while the roasted hazelnut pieces provide satisfying crunch. I love serving these slightly chilled, when the filling firms up just enough to contrast beautifully with the tender crumb, making them perfect for afternoon tea or as a thoughtful homemade gift.
Ferrero Rocher Cupcakes with Mascarpone Frosting
Beneath the soft glow of the kitchen light, there’s something quietly magical about transforming a favorite chocolate into a cupcake—each bite feels like a small, sweet secret shared between baker and dessert. These Ferrero Rocher cupcakes, with their tender crumb and rich hazelnut heart, are a gentle nod to indulgence, a recipe that unfolds slowly and rewards patience. Topped with cloud-like mascarpone frosting, they’re a cozy treat for quiet afternoons or shared moments with loved ones.
Ingredients
For the cupcakes:
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup whole milk
– 1 tsp vanilla extract
– 12 Ferrero Rocher chocolates, unwrapped
For the frosting:
– 8 oz mascarpone cheese, chilled
– ½ cup powdered sugar
– 1 cup heavy cream
– 1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
3. In a separate large bowl, beat ½ cup softened unsalted butter with an electric mixer on medium speed for 1 minute until creamy.
4. Add 2 large eggs one at a time to the butter, beating for 30 seconds after each addition until fully incorporated.
5. Pour in ½ cup whole milk and 1 tsp vanilla extract, and mix on low speed until just blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 1 minute until the batter is smooth and no flour streaks remain.
7. Fill each muffin liner two-thirds full with batter using a spoon or scoop.
8. Press one unwrapped Ferrero Rocher chocolate into the center of each cupcake until it is fully submerged.
9. Bake for 18–20 minutes at 350°F until the cupcakes spring back lightly when touched and a toothpick inserted near the edge comes out clean.
10. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely for 1 hour.
11. For the frosting, beat 8 oz chilled mascarpone cheese and ½ cup powdered sugar in a large bowl on medium speed for 1 minute until smooth.
12. In another bowl, whip 1 cup heavy cream and 1 tsp vanilla extract on high speed for 2–3 minutes until stiff peaks form.
13. Gently fold the whipped cream into the mascarpone mixture with a spatula until no white streaks remain.
14. Frost the cooled cupcakes using a piping bag or offset spatula, swirling the frosting generously on top.
Rich and velvety, these cupcakes offer a tender crumb that gives way to a molten hazelnut center, while the mascarpone frosting adds a cool, creamy contrast. For a whimsical touch, garnish with crushed Ferrero Rocher pieces or a drizzle of melted chocolate, perfect for savoring with a cup of tea on a quiet evening.
Ferrero Rocher Cupcakes with a Surprise Center
Fragrant memories of golden-wrapped chocolates inspired this quiet kitchen experiment, where childhood indulgence meets the gentle art of baking. Following the scent of toasted hazelnuts and melted chocolate feels like unfolding a precious secret, one tender cupcake at a time. There’s something deeply comforting about creating these little treasures, each holding a sweet surprise within its soft embrace.
Ingredients
For the Cupcake Batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
For the Filling and Frosting:
– 12 Ferrero Rocher chocolates
– 1 cup heavy whipping cream
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– ½ cup chopped hazelnuts, toasted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no streaks remain.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
6. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean.
7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Use a small paring knife to cut a 1-inch deep cone from the top of each cooled cupcake.
9. Place one Ferrero Rocher chocolate into each cupcake cavity, pressing gently until flush with the surface.
10. Replace the cupcake tops, trimming excess cake to create a flat surface if needed.
11. Beat 1 cup heavy cream in a chilled bowl until stiff peaks form.
12. In another bowl, beat 8 oz softened cream cheese with 1 cup powdered sugar until smooth and creamy.
13. Fold the whipped cream into the cream cheese mixture until fully incorporated.
14. Pipe or spread the frosting onto each cupcake, covering the filled centers completely.
15. Sprinkle each frosted cupcake with ½ cup toasted chopped hazelnuts, pressing lightly to adhere.
Zesty contrasts emerge with every bite—the creamy frosting gives way to a moist, dark chocolate crumb, then the crackle of hazelnuts and the sudden richness of the whole chocolate hidden inside. Serve them slightly chilled to highlight the cool creaminess against the room-temperature cake, or alongside a small espresso for a bittersweet balance. These cupcakes feel like unwrapping a gift, where layers of texture and flavor unfold slowly, delighting both the baker and those who gather to share them.
Dark Chocolate Ferrero Rocher Cupcakes
Remembering how the rain tapped softly against my kitchen window last autumn, I found myself craving something that would wrap me in warmth and nostalgia, something that would fill the quiet afternoon with the rich, comforting scent of chocolate and toasted nuts. These cupcakes, with their hidden Ferrero Rocher surprise, became my little secret indulgence, a treat that feels both decadent and deeply personal, like a cherished memory baked into every bite.
Ingredients
For the cupcake batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened dark cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 12 Ferrero Rocher chocolates
For the frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– ½ cup unsweetened dark cocoa powder
– 3 tbsp heavy cream
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened dark cocoa powder, 1 tsp baking soda, and ½ tsp salt until no streaks remain.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix for a tender crumb.
5. Fill each muffin liner halfway with batter, then place one Ferrero Rocher chocolate in the center of each.
6. Cover the chocolates with remaining batter, filling each liner about two-thirds full to allow for rising.
7. Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat 1 cup softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
10. Gradually add 3 cups powdered sugar and ½ cup unsweetened dark cocoa powder, mixing on low speed until incorporated.
11. Increase speed to medium-high and beat for 3 minutes, scraping down the bowl halfway through.
12. Add 3 tbsp heavy cream and 1 tsp vanilla extract, then beat for 1 more minute until light and fluffy.
13. Frost the cooled cupcakes using a piping bag or offset spatula.
Gently breaking into one reveals a molten hazelnut center that contrasts beautifully with the moist, dark chocolate crumb, while the silky frosting adds a final layer of richness. Serve them slightly warmed to accentuate the gooey surprise inside, or pair with a glass of cold milk to balance the deep cocoa notes, turning an ordinary moment into a small celebration.
Ferrero Rocher Cupcakes with Toasted Coconut Topping
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There’s something quietly magical about transforming a beloved candy into a tender, fragrant cupcake—a small indulgence that feels both nostalgic and new. These Ferrero Rocher cupcakes, crowned with toasted coconut, are my gentle escape into baking on a slow afternoon.
Ingredients
For the cupcake batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup hot water
For the filling and topping:
– 12 Ferrero Rocher chocolates
– 1 cup sweetened shredded coconut
– ½ cup chopped hazelnuts
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no streaks remain.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can make cupcakes dense.
5. Carefully stir in ½ cup hot water until the batter is thin and glossy.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Press one Ferrero Rocher chocolate into the center of each cupcake until it’s submerged but not touching the bottom.
8. Bake for 18–22 minutes, or until a toothpick inserted near the edge comes out clean.
9. While the cupcakes bake, spread 1 cup sweetened shredded coconut in a thin layer on a baking sheet.
10. Toast the coconut in the oven at 350°F for 5–7 minutes, stirring once, until golden brown—watch closely to avoid burning.
11. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. Sprinkle the toasted coconut and ½ cup chopped hazelnuts over the cooled cupcakes.
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Rich, fudgy crumbs give way to a molten Ferrero Rocher center, while the toasted coconut adds a delicate crunch that whispers of warmth. Serve these slightly warmed to soften the hidden chocolate, or alongside a cold glass of milk for a cozy contrast.
Summary
Absolutely irresistible! These 18 Ferrero Rocher cupcake recipes offer decadent treats perfect for any celebration or cozy baking day. We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later!
