Ferrero Rocher Cupcakes
Nutella is a big deal in my house. Give me a spoon and the jar and I would happily send myself in to a chocolate nut food coma.
If you are a choco-holic, Nutella addict, or Ferrero Rocher lover (or all of the above, like me) you will absolutely adore these cupcakes.
Chocolate cupcake with a hazelnut core, chocolate hazelnut buttercream and topped with you guessed it chocolate sprinkles and a whole Ferrero Rocher.
If you make one thing this week, make this it. Your friends and family with thank you for it!
Ferrero Rocher Cupcakes
Serves 12 Save RePrint
Prep Time
30 min
Total Time
50 min
For the Cupcakes
230g Butter
230g Caster sugar
4 large eggs
230 g Self raising flour
60g Cocoa powder
1 tsp Vanilla extract
3-4 tbsp milk
For the Buttercream
100g Butter
140g Nutella
200g Icing sugar
50g Cocoa powder
3-4 tbsp Milk
To Decorate
12 Tsp of Nutella (for the core)
12 Ferrero Rocher chocolates
For the Cupcakes
1 Preheat the oven to 180 degrees
2 Cream the butter and sugar in an electric mixer with the paddle attachment
3 Next add the eggs one at a time along with 1tbsp of the self raising flour with each egg added.
4 Now add the remaining flour and cocoa powder and milk.
5 Beat until combined. Do not over beat this.
6 Now distribute the cupcake mixture evenly into 12 cupcake cases and bake for 18-20 mins until a skewer comes out clean and you have a light fluffy cupcake.
7 Allow to cool completely.
8 Whilst the cupcakes cool move on the the buttercream
For the Hazelnut Core
1 using and apple corer make a hole in the centre of each cupcake, saving the cake.
2 Take a tsp of nutella and fill the hole. the replace the cake you have removed.
For the Buttercream
1 Cream the butter, icing sugar and cocoa power in an electric mixer until light and fluffy.
2 Next beat in the nutella.
3 Next beat in the milk a tbsp at a time until you have a creamy mixture, still firm enough to pipe with.
4 Pipe the butter cream on top of the cupcakes and top with chocolate sprinkles and a Ferrero Rocher.
Enjoy :)