These Ferrero Rocher cupcakes have a fluffy chocolate cake, dark chocolate ganache filling, Nutella buttercream, and are topped with chopped hazelnuts and a Ferrero Rocher chocolate.
What is a Ferrero Rocher, you may ask? It is a chocolate and hazelnut confectionary that has a hazelnut in the center, a chocolate spread (basically Nutella) surrounding the hazelnut, which is then coated in milk chocolate and chopped hazelnut pieces.
Ferrero Rocher cupcakes
Each component of this cake is delicious. Let's get into it:
- The cupcakes. These cupcakes are ultra chocolately in flavor and SO fluffy in texture. It basically melts in your mouth.
- Dark chocolate ganache. These cupcakes are filled with a rich and intense dark chocolate ganache. Dark chocolate is preferred to counteract all of the sweetness from the cupcake and Nutella frosting. If we used something lighter like semi-sweet or milk chocolate, the cupcakes would probably be too sweet. The intense dark chocolate flavor is a nice contrast.
- Nutella frosting. This Nutella buttercream is *mwah* chef's kiss - I can eat it directly with a spoon. It is whipped to perfection for a light and fluffy buttercream.
- Toppings. What would a Ferrero Rocher cupcake be without a a Ferrero Rocher chocolate and chopped hazelnuts on top? Both of these toppings add the perfect crunch and texture variation.
- All purpose flour: all purpose flour is the flour of choice for this recipe. It yields the perfect soft and tender crumb for the cupcakes.
- Dark cocoa powder: dark (aka dutch processed) cocoa powder is the preferred choice of cocoa powder in this recipe. It has a much richer chocolate flavor than regular unsweetened cocoa powder.
- Leavener: baking powder is used in these cupcakes to help them rise.
- Butter: we use unsalted butter in this recipe to control exactly how much salt goes in. We use unsalted butter in both the cupcake batter and the Nutella frosting.
- Fats: the other key fats in this recipe are the vegetable oil, eggs, milk, and sour cream. All of these ingredients add moisture to the cupcakes.
- Sugar: granulated sugar is used to add sweetness in the cupcakes. We also use powdered sugar in the frosting.
- Coffee: strongly brewed coffee is added to the cupcake batter - the coffee really deepens the chocolate flavor.
- Heavy cream: a key ingredient in the ganache.
- Chocolate: dark chocolate is preferred in the ganache, but bittersweet or semi-sweet could also work.
- Nutella: a star flavor in these cupcakes - it is used in the buttercream.
- Toppings: these are optional, but topping the cupcakes with chopped hazelnuts and a Ferrero Rocher chocolate really elevates this dessert.
How to make the chocolate cupcakes
- Whisk dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt.
- Whisk wet ingredients. Whisk together the melted butter, granulated sugar, vanilla extract, and vegetable oil. Add the eggs one at a time, whisking well in between each addition.
- Combine. Sift half of the dry ingredients into the wet ingredients. Then add half of the milk, half of the coffee, and half of the sour cream and mix until just incorporated. Repeat with the other halves of the dry ingredients, milk, coffee, and sour cream.
- Bake. Fill each cupcake liner halfway with batter. Bake at 350F for 15-17 minutes. Let cool for 10 minutes in the pan, then remove and let cool completely at room temperature.
My cupcakes are dry.
Dry cupcakes are most likely from over measuring the flour. The best way to measure flour is with a kitchen scale - if you don't have a kitchen scale, spoon the flour into a measuring cup then level it off with a knife. Over baking can also result in dry cupcakes. It is finished when a toothpick inserted into the center comes out clean or with a few moist crumbs.
My cupcakes sank.
Either the batter was over-mixed or the cupcakes were underbaked. It is also possible that your oven has poor air circulation and the cupcake tray needed to be rotated, or the door was open/closed too fast and all the hot air was pushed out of the oven.
My chocolate ganache is grainy/my ganache didn't set.
Grainy chocolate ganache could be due to poor quality chocolate, or using chocolate chips instead of baking chocolate. A ganache that did not set is likely from over-measuring the liquid.
If the ganache is a little lumpy after stirring it through, it is likely that the heavy cream was not warm enough to completely melt the chopped chocolate. If this happens, you can microwave the mixture for 5 seconds at a time, stirring in between, until the ganache is smooth.
My frosting has split/is grainy.
When my frosting has completely split or is grainy, it is likely because the ingredients haven't fully emulsified. I usually put the entire mixing bowl covered with plastic wrap into the fridge for 10-20 minutes, then I re-whip it.
If the consistency needs more liquid, slowly add milk one tablespoon at a time. If the consistency needs thickening, slowly add powdered sugar 1-2 tablespoons at a time.
For any other troubleshooting questions, feel free to leave me a comment below or message me on Instagram!
Cupcake baking tips
- Use a kitchen scale. I cannot stress this enough - a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
- Use an oven thermometer. Making sure your oven is calibrated correctly and is at the right temperature is incredibly important for any cake based dessert. This recipe was written for the cupcakes to bake at 350F - any higher and the cupcakes can over-bake or rise then sink, any lower and the cupcakes will come out underbaked.
- Use good quality chocolate. I know baking chocolate can be expensive sometimes, but it is so worth it. Poor quality chocolate can ruin the ganache, so make sure to splurge on the good stuff.
- Use piping bags. Piping bags are SO useful for cake/cupcake decorating, especially when there are a few components. I put the frosting and the ganache in their own piping bags, which I then use to fill/frost the cake.
Prep and storage
- Can I make the cupcakes ahead of time? Yes! Once completely cool, wrap each cupcake tightly in plastic wrap. If you are using them within the next day or so, you can keep the wrapped cupcakes in the fridge. Or, you can freeze them for up to three months. Thaw the cupcakes at room temperature.
- Can I make the frosting ahead of time? Yes! You can also make the Nutella frosting ahead of time. Place the frosting on a piece of plastic wrap and tightly close it. Place it in a ziplock bag and into the fridge for maximum 2 days, or into the freezer. Let it thaw in the fridge then rewhip the frosting with a tablespoon of milk until smooth.
- Can I make the ganache ahead of time? I do not suggest making the ganache ahead of time. Ganache that has hardened or solidified and then is reheated can be risky.
- Store the baked cupcakes in an airtight container. Any cake based dessert exposed to air will become dry pretty quickly, so make sure to secure it properly. I usually put the fully assembled cupcakes in a large storage container and keep them at room temperature.
- Freezing the cupcakes. If you wish to freeze the fully assembled cupcakes, put them in an airtight container and then into the freezer. Thaw at room temperature for a few hours before serving.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Chocolate Nutella Banana Cake
- The Ultimate Chocolate Cake
- Mini Chocolate Cake
- Double Chocolate Sheet Cake
- Chocolate Mousse Pie
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Ferrero Rocher Cupcakes
- 1 ¼ cups (157 grams) all purpose flour
- ½ cup (40 grams) dark (dutch processed) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter melted
- 1 cup (200 grams) granulated sugar
- ½ tablespoon vanilla extract
- 1 tablespoon vegetable oil
- 2 eggs room temperature
- ¼ cup (60 grams) strongly brewed coffee room temperature
- ¼ cup (60 grams) whole milk room temperature
- 2 tablespoons (30 grams) sour cream room temperature
Dark Chocolate Ganache
- ½ cup (120 grams) heavy whipping cream
- 4 oz (113 grams) dark chocolate chopped
- 1 ½ cups (339 grams) unsalted butter room temperature
- 1 cup (300 grams) Nutella
- 3-4 cups (360-480 grams) powdered sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk/heavy cream room temperature, if needed
- Ferrero Rocher chocolates cut in half
- chopped hazelnuts
- Preheat oven to 350F and fill a cupcake tin with liners.
- Melt the butter in a large microwave safe bowl then set aside to cool for 5 minutes.
- Meanwhile, in a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Once the butter has cooled for 5 minutes, add the granulated sugar, vanilla extract, and vegetable oil to the butter and whisk to combine.
- Add the eggs one at a time, whisking well in between each addition.
- Sift half of the dry ingredients into the wet ingredients and whisk until almost fully mixed in. Add half of the milk, half of the coffee, and half of the sour cream and whisk until almost combined. Repeat this with the other halves of the dry ingredients, milk, coffee, and sour cream.
- Fill the cupcake liners half way with batter and bake for 15-17 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then remove from the pan and let cool completely at room temperature.
Dark Chocolate Ganache
- While the cupcakes are baking, make the chocolate ganache. Chop your chocolate finely and set aside.
- Warm the heavy cream over the stove on medium heat until gently simmering and bubbles form at the edges of the pan. Pour the warmed heavy cream over the chopped chocolate and let sit for 3-4 minutes. The warmed heavy cream will melt the chocolate.
- Gently stir the cream and chocolate together until completely combined and smooth.
- Set aside at room temperature, stirring every 10 minutes or so, so the ganache stays a consistent texture. It will thicken as it cools.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter by itself on medium-high speed for 2-3 minutes until creamy.
- Add the Nutella and beat for 1-2 minutes on medium-high speed, scraping down the bottom and sides of the bowl as necessary.
- Add one cup of the powdered sugar, salt, and vanilla extract and beat until combined - starting at low speed so the sugar doesn’t fly out of the bowl, then bumping it up to high speed. Continue to add one cup of powdered sugar add a time and repeat. Scrape down the bottom and sides of the bowl as necessary.
- If needed, add the milk then mix until combined. Once everything is combined, beat on medium speed for 2 minutes until fluffy. You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on desired consistency.
- Once the cupcakes are completely cool, use the bottom of a piping tip (the opposite end of where the frosting would come out if you were piping) and press into the top of the cupcake and twist.
- Gently pull out the piping tip - you should have a perfect little hole where the chocolate ganache goes. Fill the hole you created with the ganache.
- If you do not have a piping tip, you can carefully cut a hole in the top of the cupcake with a sharp knife then follow the same instructions as above.
- Frost the cupcakes with the Nutella buttercream. Top with one half of a Ferrero Rocher chocolate and sprinkle with the chopped hazelnuts. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!