Are you a fan of the iconic Ferrero Rocher chocolate-hazelnut treat? If so, you’re in luck! We’ve gathered 18 decadent Ferrero Rocher cupcake recipes that are sure to satisfy your cravings. From classic combinations like Chocolate Hazelnut Ferrero Rocher Cupcakes and Golden Ferrero Rocher Cupcakes with Chocolate Ganache, to more unique twists like Espresso Infused Ferrero Rocher Cupcakes and Vegan Ferrero Rocher Inspired Cupcakes, there’s something for everyone.
In this article, we’ll take a journey through the world of Ferrero Rocher cupcakes, exploring the perfect blend of rich chocolate, crunchy hazelnuts, and creamy frostings. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire your next baking adventure. So grab your mixing bowl and get ready to indulge in some delicious Ferrero Rocher cupcake creations!
Chocolate Hazelnut Ferrero Rocher Cupcakes
Elevate your baking game with these indulgent cupcakes, featuring the iconic flavors of hazelnuts and chocolate. These moist and fluffy treats are topped with a smooth chocolate ganache and crunchy hazelnut praline, making them an irresistible treat for anyone with a sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup hazelnuts, chopped
– 1 cup semisweet chocolate chips
– 1/4 cup hazelnut praline (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped hazelnuts and chocolate chips.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely before topping with chocolate ganache and hazelnut praline.
Cooking Time: 18-20 minutes
Ferrero Rocher Stuffed Cupcakes with Nutella Frosting
Transform your favorite Italian treat into a decadent cupcake experience! These Ferrero Rocher-stuffed cupcakes are elevated by the addition of rich Nutella frosting, making them perfect for any chocolate lover.
Ingredients:
For the cupcakes:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
For the Nutella frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons Nutella
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
5. Fold in chopped Ferrero Rocher centers (about 1-2 per cupcake).
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before frosting with Nutella mixture.
Cooking Time: 18-20 minutes
Golden Ferrero Rocher Cupcakes with Chocolate Ganache
Elevate your cupcake game with these rich and decadent treats that combine the classic flavors of Ferrero Rocher with a hint of golden goodness. Perfect for special occasions or as a sweet surprise.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
For the ganache:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cups semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter; mix until just combined.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Let cool completely before topping with ganache (see below).
Ganache:
1. Heat heavy cream and butter in a saucepan over medium heat, stirring until smooth.
2. Remove from heat; add chocolate chips; let sit for 2 minutes.
3. Stir until melted and smooth. Pour over cooled cupcakes.
Ferrero Rocher Cupcakes with Whipped Cream Topping
Transform the classic Ferrero Rocher treat into a decadent cupcake experience, complete with a fluffy whipped cream topping.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– Ferrero Rocher chocolates, chopped (about 12-15 pieces)
– Whipped cream topping ingredients: heavy whipping cream, powdered sugar, and a pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Beat just until combined.
5. Fold in chopped Ferrero Rocher chocolates.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Whipped Cream Topping:
1. In a large bowl, beat heavy whipping cream and powdered sugar until stiff peaks form.
2. Add a pinch of salt and mix until combined.
3. Top cooled cupcakes with whipped cream and enjoy!
Triple Chocolate Ferrero Rocher Cupcakes
These moist and indulgent cupcakes combine the flavors of dark, milk, and white chocolate with the iconic Ferrero Rocher hazelnut center. Perfect for anyone with a sweet tooth, these treats are sure to satisfy your cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips
– 1 cup milk chocolate chips
– 1/2 cup white chocolate chips
– 12 Ferrero Rocher centers
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and stir until just combined.
5. Melt chocolate chips in the microwave in 30-second increments, stirring between each interval. Allow to cool slightly.
6. Fold melted chocolate into batter until well combined.
7. Divide batter evenly among cupcake liners.
8. Place a Ferrero Rocher center on top of each cupcake.
9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Ferrero Rocher Cupcakes with Crushed Hazelnut Crust
Get ready to treat your taste buds to a decadent dessert inspired by the classic Ferrero Rocher chocolate-hazelnut combination.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
For the crushed hazelnut crust:
– 1 cup hazelnuts
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until just combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Divide batter evenly among cupcake liners.
5. Crush hazelnuts and mix with granulated sugar. Top each cupcake with about 1 tablespoon of the crushed hazelnut mixture.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Tips: Let cupcakes cool completely before serving. You can also drizzle with chocolate glaze for an added touch!
Espresso Infused Ferrero Rocher Cupcakes
Elevate your cupcake game with the rich flavors of espresso and hazelnut, reminiscent of Ferrero Rocher chocolates. These moist and indulgent treats are perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup strong espresso, cooled
– 1/2 cup hazelnut spread (such as Nutella)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and espresso.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in hazelnut spread until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Ferrero Rocher Cupcakes with Salted Caramel Drizzle
Elevate your dessert game with these rich and decadent Ferrero Rocher-inspired cupcakes, topped with a velvety salted caramel drizzle.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 12-15 Ferrero Rocher chocolates, chopped
– Salted caramel drizzle (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Fold in chopped Ferrero Rocher chocolates.
6. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Salted Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 2 tablespoons caramel sauce
– Pinch of flaky sea salt
Combine heavy cream and softened butter in a small bowl. Microwave for 30-second intervals, stirring between each interval until smooth. Stir in caramel sauce and flaky sea salt. Drizzle over cooled cupcakes.
White Chocolate Ferrero Rocher Cupcakes
Transform your favorite Ferrero Rocher candies into moist and decadent cupcakes, infused with the sweetness of white chocolate. These treats are perfect for any occasion, from birthday celebrations to office potlucks.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons white chocolate extract
– 1 cup whole milk
– 1 cup chopped hazelnuts (optional)
– White chocolate chips or shavings for decoration
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, white chocolate extract, and milk. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in hazelnuts (if using).
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before decorating with white chocolate chips or shavings.
Cooking Time: 18-20 minutes
Ferrero Rocher Mini Cupcakes with Gold Dust
Ferrero Rocher Mini Cupcakes with Gold Dust Recipe Summary:
Elevate your dessert game with these bite-sized treats that combine the classic Ferrero Rocher flavor with a touch of luxury.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– Ferrero Rocher chocolates, chopped (about 12-15)
– Edible gold dust (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, vanilla extract, and milk.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in chopped Ferrero Rocher chocolates.
6. Divide batter evenly among muffin cups.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with edible gold dust, if desired.
Cooking Time: 12-15 minutes
Ferrero Rocher Cupcakes with Hazelnut Praline Filling
Elevate your dessert game with these rich and decadent cupcakes, featuring a hazelnut praline filling reminiscent of the iconic Ferrero Rocher treat.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
For the hazelnut praline filling:
– 1/4 cup hazelnuts, toasted and chopped
– 1 tablespoon light corn syrup
– 1 tablespoon granulated sugar
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely. Make hazelnut praline filling by combining chopped hazelnuts, corn syrup, sugar, and melted butter in a small bowl. Spoon a dollop of filling onto each cooled cupcake.
Cooking Time: 18-20 minutes
Gluten-Free Ferrero Rocher Cupcakes
Transform your favorite Italian treat into a moist and flavorful cupcake that’s perfect for any occasion. These gluten-free cupcakes are infused with the iconic hazelnut flavor of Ferrero Rocher, topped with a creamy chocolate ganache, and finished with a crunchy hazelnut praline.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup hazelnut spread (such as Nutella)
– Confectioners’ sugar, for dusting
– Chocolate ganache and hazelnuts, for topping
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in hazelnut spread.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with chocolate ganache and hazelnuts.
Ferrero Rocher Cupcakes with Chocolate Buttercream
Ferrero Rocher Cupcakes with Chocolate Buttercream: A rich and decadent treat that combines the classic flavors of Ferrero Rocher chocolates with moist cupcakes and creamy chocolate buttercream frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– Ferrero Rocher chocolates, chopped (about 12-15 pieces)
– Chocolate Buttercream Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt. Add butter and whisk until smooth.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Divide batter evenly among muffin cups. Top each cupcake with chopped Ferrero Rocher chocolates.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Chocolate Buttercream Frosting:
– 1/2 cup unsalted butter, at room temperature
– 1 3/4 cups confectioners’ sugar
– 2 tablespoons unsweetened cocoa powder
– 2 teaspoons milk
Beat butter and confectioners’ sugar until smooth. Add cocoa powder and milk; beat until combined.
Vegan Ferrero Rocher Inspired Cupcakes
Vegan Ferrero Rocher Inspired Cupcakes Recipe
These rich and decadent cupcakes are inspired by the classic Italian treat, Ferrero Rocher. With a velvety chocolate cake, a creamy hazelnut buttercream frosting, and a sprinkle of sea salt, these cupcakes are sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 teaspoon vanilla extract
– 1/2 cup hazelnut butter
– 2 cups powdered sugar
– 1 tablespoon lemon juice
– Sea salt for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with hazelnut buttercream (recipe below).
Hazelnut Buttercream Frosting:
1. In a medium bowl, whisk together hazelnut butter and powdered sugar until smooth.
2. Add lemon juice and mix until combined.
Cooking Time: 18-20 minutes
Yield: 12 cupcakes
Ferrero Rocher Cupcakes with Mascarpone Frosting
Experience the rich flavors of Ferrero Rocher chocolates in a delightful cupcake form, topped with creamy Mascarpone frosting.
Ingredients:
For cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons milk
– 1 teaspoon vanilla extract
For Mascarpone frosting:
– 8 ounces Mascarpone cheese
– 1/4 cup granulated sugar
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. For Mascarpone frosting, beat cheese, sugar, and heavy cream until smooth and creamy.
Cooking Time: 18-20 minutes per batch of cupcakes
Ferrero Rocher Cupcakes with a Surprise Center
Transform classic cupcakes into decadent treats by incorporating the rich flavors of Ferrero Rocher chocolates. These moist and creamy cupcakes feature a surprise center filled with chocolate-hazelnut goodness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 12 Ferrero Rocher chocolates
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Stir in vanilla extract.
6. Divide batter evenly among muffin cups.
7. Place a Ferrero Rocher chocolate in the center of each cupcake. Top with remaining batter.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Dust with confectioners’ sugar and serve.
Cooking Time: 18-20 minutes
Dark Chocolate Ferrero Rocher Cupcakes
Elevate your baking game with these indulgent cupcakes that capture the essence of Ferrero Rocher’s iconic chocolate-hazelnut treat. Moist, velvety dark chocolate cake is paired with a creamy hazelnut buttercream frosting and topped with a crunchy Ferrero Rocher-inspired shell.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Hazelnut buttercream frosting (recipe below)
– Ferrero Rocher-inspired shells (see instructions)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and vanilla extract.
4. Add wet ingredients to dry ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with hazelnut buttercream and topping with Ferrero Rocher-inspired shells.
Hazelnut Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons hazelnut spread
Ferrero Rocher Cupcakes with Toasted Coconut Topping
Transform the iconic Ferrero Rocher treat into a delightful cupcake, topped with toasted coconut flakes. This unique combination is sure to impress your friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– Ferrero Rocher chocolates (about 12-15)
– Toasted coconut flakes for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, vanilla extract, and milk. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Melt Ferrero Rocher chocolates and fold into the batter.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with toasted coconut flakes.
Cooking Time: 18-20 minutes
Summary
Indulge your sweet tooth with these irresistible Ferrero Rocher cupcake recipes! From classic chocolate-hazelnut combinations to creative twists like salted caramel drizzle and whipped cream toppings, there’s a flavor for every lover of Nutella. With over 18 decadent recipes to try, from triple chocolate cupcakes to gluten-free and vegan options, you’re sure to find the perfect treat to satisfy your cravings.
