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Ferrero Rocher Cupcakes

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.
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Prep Time 30 minutes
Cook Time 16 minutes
Assembly Time 13 minutes
Total Time 59 minutes
Servings 16 cupcakes

Equipment

Ingredients
 

Chocolate 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

Nutella Frosting

  • 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

Topping

  • Ferrero Rocher chocolates cut in half
  • chopped hazelnuts

Instructions

Chocolate Cupcakes

  • 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.

Nutella Frosting

  • 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.

Assembly

  • 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!
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