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Welcome to Sugar, Spice & Glitter! My newsletter is the best way to stay up to date with our delicious recipes, fun kids’ activities and other gems for Rockstar Moms. Please note, this post may contain affiliate links which help support the cost of running this website. For more details, please see our Full Disclosure .

Welcome to Sugar, Spice & Glitter! My newsletter is the best way to stay up to date with our delicious recipes, fun kids’ activities and other gems for Rockstar Moms. Please note, this post may contain affiliate links which help support the cost of running this website. For more details, please see our Full Disclosure .

One of my holiday indulgences is buying a box of Ferrero Rocher chocolates and slowly savouring them, like Charlie in Charlie and the Chocolate Factory, knowing that once that box is empty, it will be another year until I indulge again.

This year, I decided to bring the Ferrero Rocher decadence to a new level by creating a Ferrero Rocher-inspired cupcake!

Ferrero Rocher Cupcake Recipe with Nutella Frosting

These are seriously one of the best chocolate cupcakes I have ever eaten – delicious, moist cake topped with a rich yet not-too-sweet Nutella-based frosting and, of course, a Ferrero Rocher chocolate.

Too often, I find chocolate cake can really lack that rich, chocolate-y flavour and is easily over-shadowed by whichever frosting it is paired with, but this chocolate cake stands out without being over-powering. If you’ve ever doubted whether or not from-scratch cake was worth it, this is the cake to change your mind!

Ever since making our Red Velvet cupcakes with buttermilk, it is a standard chocolate cake ingredient for me. I still go back and forth whether I prefer cocoa powder or melted chocolate in chocolate cake batter, but the cocoa powder is definitely a bit easier, especially if you’re baking with kids.

This frosting is definitely the star of the show, I simply added enough icing sugar to some Nutella to reach the consistency of frosting. Oh, and I added a pinch of good quality sea salt because I can’t make a chocolate recipe anymore without adding it.

CHOCOLATE + SEA SALT = THE STUFF DREAMS ARE MADE OF

You could additionally mix some hazelnuts into the batter, or garnish the cupcake with some after frosting… but I’m not a fan of nuts in soft baked goods (that’s a surefire way to ruin a brownie for me) and I didn’t really like the look of the hazelnuts when I tried sprinkling them over the frosting. To each their own!

Ferrero Rocher Cupcake Ingredients

For the chocolate frosting:

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

How to Make Ferrero Rocher Cupcakes

Preheat oven to 375F and line a muffin tray with 12 cupcake liners.

Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside.

Mix the remaining dry ingredients together and then incorporate into the wet batter.

Portion out the batter into the lined muffin tin, filling each liner about 3/4 full.

Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly.

Cool the cupcakes on a cooling rack as you prepare the frosting.

For the Nutella Frosting:

Add icing sugar and cream as desired to reach your preferred consistency for the frosting. Cream if you want a softer frosting, icing sugar if you want a stiffer frosting.

Wait until the cupcakes are cooled fully before frosting and topping with a Ferrero Rocher chocolate.

Grab your free printable for our Ferrero Rocher cupcakes recipe:

Yield: 24 Cupcakes Ferrero Rocher Cupcakes Print A delicious Ferrero Rocher Cupcake with homemade Nutella Frosting Prep Time 10 minutes Cook Time 20 minutes Additional Time 20 minutes Total Time 50 minutes Ingredients 1 cup All-purpose flour

¾ cup White Sugar

1 teaspoon Baking Powder

½ teaspoon Sea Salt

½ cup Cocoa Powder

¾ cups Olive Oil

½ cup Buttermilk

1 egg

1 teaspoon Vanilla Extract

12 Ferrero Rocher Chocolates

For the chocolate frosting: 2 cups Nutella

2-3 cups icing sugar, to desired consistency

1-2 Tablespoons cream, if desired Instructions Preheat oven to 375F and line a muffin tray with 12 cupcake liners. Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside. Mix the remaining dry ingredients together and then incorporate into the wet batter. Portion out the batter into the lined muffin tin, filling each liner about 3/4 full. Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly. Cool the cupcakes on a cooling rack as you prepare the frosting. For the Nutella Frosting: Add icing sugar and cream as desired to reach your preferred consistency for the frosting. Cream if you want a softer frosting, icing sugar if you want a stiffer frosting. Wait until the cupcakes are cooled fully before frosting and topping with a Ferrero Rocher chocolate. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Cake Decorating Supplies Kit for Beginners, Set of 137, Baking Pastry Tools, 1 Turntable stand-55 Numbered Icing Tips with Pattern Chart, Angled Spatula, 8 Russian Piping nozzles-Baking Tools

Cookie Scoop Ice Cream Scoop Melon Scoop 18/8 Stainless Steel with Trigger Cupcake Scoops (#14)

Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More

Nutella Chocolate Hazelnut Spread, Perfect Topping for Pancakes, 26.5 Oz Jar

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If you liked this dessert recipe, be sure to check out our other favourites, like this 10-minute S’mores Refrigerator Cake or this pineapple upside down cake straight from the kids’ kitchen!

Check out our other Delicious Cupcake Recipes: