These Ferrero Rocher cupcakes are a chocolate and hazelnut cupcakes with a hidden Ferrero Rocher centre, Nutella buttercream, chopped roasted hazelnuts and a Ferrero Rocher! These really are the ultimate New Year’s treat to share with your friends and family.
Ferrero Rocher’s are one of my favourite treats but I only ever seem to eat them around Christmas and New Year. This year they will be the treat that I make for family and friends on New Year’s Day so I thought I would share the recipe with you guys too.
Reasons to Love This Recipe
Hidden Ferrero Rocher Centre – Before baking these cupcakes add a Ferrero Rocher to the centre of each one. Cover the Ferrero Rocher with some chocolate cupcake batter and bake in the oven. When you bite into the cupcakes you will get a delicious Ferrero Rocher centre.
Nutella Buttercream – Rather than just using a standard chocolate buttercream I decided to make the buttercream using Nutella to make them a bit extra.
Before you start baking line your muffin tray with your cupcake liners and preheat the oven. This just ensures that as soon as your cupcake batter is ready you can pop it straight into the cases and into the oven.
I based the cupcake recipe on my Strawberry & Chocolate Cupcakes. To make these a little different though I added in some chopped roasted hazelnuts.
To make the chocolate cupcakes start by creaming together the butter and sugar until they are pale and fluffy.
In a chocolate cupcake recipe, I would always use light brown sugar as it gives the cakes a slight hint of caramel. However, if you don’t have any or if you prefer you could use caster sugar.
For the butter, you can either use a baking spread like Stork or Unsalted Butter.
Next, I add in the remaining ingredients and mix until they are completely combined.
Because Ferrero Rocher’s have a hazelnut centre, I decided to add some chopped roasted hazelnuts to the cupcake mixture. This is completely optional you don’t need to add them if you don’t want to.
Pour half the mixture into your cupcake cases. I find the easiest way to do this is by using an Ice Cream Scoop. That way I know all the cupcakes are going to be filled with the same amount of batter.
I use these Baking Cups from Iced Jems. I absolutely love the colours and designs of them. Plus if you use the discount code 5FOR9 then you get to choose five different designs for only £9!!
Gently press a Ferrero Rocher into the centre of each cupcake and cover with the remaining chocolate cupcake mixture.
Bake in the oven.
How Do I Know When the Cupcakes Are Baked?
There are a few different ways to tell when the cupcakes are baked. The first is by gently pressing down on the cupcakes. If they spring back when you remove your finger then they are ready. If not pop them back into the oven for 3-4 minutes and repeat until the cupcakes spring back.
Another way to check if the cupcakes are baked is by using a cupcake tester. Insert this into the thickest part of the cupcake. If it comes out clean then the cupcakes are baked. If not pop them back into the oven for 3-4 minutes and repeat until the tester comes out clean.
Once the cupcakes are baked leave them to cool for 15-20 minutes in the muffin tray before moving them to a wire rack to cool fully.
Once your cupcakes have cooled, we can make the buttercream. To start mix the butter, icing sugar and cocoa powder together until it is thick and creamy.
For the buttercream, you need to use Unsalted Butter. The kind that comes in a block wrapped in foil. You can’t use a spread like Stork it is just too soft.
Next, add in the Nutella and mix again. If you find the buttercream is too thick add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
Decorating the Cupcakes
Add the buttercream to your piping bag, I use these ones with a Wilton 1M Piping Tip. Pipe the buttercream onto the top of the cupcakes, sprinkle over any leftover chopped hazelnuts and finish with a Ferrero Rocher on top.
If you don’t want to add the Ferrero Rocher to the centre then you don’t need to. Just split the cupcake batter between the 12 cupcake cases and bake.
You could use Nutella in the centre instead of a Ferrero Rocher just follow the step above and when the cupcakes have cooled remove the centre using a cupcake corer and fill with Nutella.
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Ferrero Rocher Cupcakes
For the Cupcakes
- 145 g Light Brown Sugar
- 145 g Unsalted Butter or Stork
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 20 ml Whole Milk
- 75 g Chopped Roasted Hazelnuts
For the Cupcake Centres
- 12 Ferrero Rochers
For the Buttercream
- 375 g Icing Sugar
- 5 g Cooca Powder
- 200 g Unsalted Butter
- 150 g Nutella
- 3-4 tbsp Whole Milk
For the Decoration
- Leftover Chopped Roasted Hazelnuts
- Ferrero Rochers
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the remaining ingredients and mix until fully combined and smooth.
- Spoon half the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Place a Ferrero Rocher in the centre and then spoon the remaining mixture over the top ensuring the Ferrero Rocher is completley covered.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
- Leave to cool in the muffin tray for 15-20 minutes before moving them onto a wire rack to cool completely.
To Make the Buttercream
- In a large bowl add the butter, icing sugar and cocoa powder and mix until it is all combined.
- Add in the Nutella and mix again. If the mixture is too thick add 1tbsp or milk ane mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag with a 1M Piping Tip and pipe onto the top of your cupcakes.
- Finish by sprinkling over the leftover hazelnuts and add a Ferrero Rocher on top.