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Ferrero Rocher Cupcakes

Updated: Apr 25


Ferrero Rocher cupcakes with piped Nutella frosting and chocolate on top


Nutella is serious business in our house. Give me a spoon and a jar, and you might not see me for a while — just me, chocolate, and pure hazelnut bliss.


If you’re a chocoholic, Nutella devotee, or Ferrero Rocher fan (or all three), these cupcakes are your dream come true. Think rich chocolate sponge with a Nutella core, swirls of Nutella buttercream, and of course, that iconic golden chocolate on top.


Trust me — if you bake one thing this week, make it this. Your friends and family will thank you. Maybe with more chocolate.




Ferrero Rocher Cupcakes

Serves 12 Save RePrint



Ingredients


(Makes 12 cupcakes)


For the Cupcakes:


  • 230g (1 cup) unsalted butter, softened

  • 230g (1 cup) caster sugar

  • 4 large eggs

  • 230g (1¾ cups) self-raising flour

  • 60g (½ cup) cocoa powder

  • 1 tsp vanilla extract

  • 3–4 tbsp milk, as needed



For the Buttercream:


  • 100g (7 tbsp) unsalted butter, softened

  • 140g (½ cup) Nutella

  • 200g (1½ cups) icing sugar, sifted

  • 50g (½ cup) cocoa powder, sifted

  • 3–4 tbsp milk, to loosen



To Decorate:


  • 12 tsp Nutella (for the core)

  • 12 Ferrero Rocher chocolates




To Make:


Preheat & Prep: Preheat your oven to 170°C (150°C fan) / 340°F. Line a 12-hole muffin tin with cupcake cases.


Make the Cupcake Batter: Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. Sift in the flour and cocoa powder and fold until combined. Add milk as needed to loosen the batter.


Bake: Divide the mixture evenly between the cases and bake for 18–20 minutes, or until a skewer inserted in the centre comes out clean. Let cool completely.


Core & Fill: Once cool, use a cupcake corer or small spoon to remove a little from the centre of each cake. Fill each with a teaspoon of Nutella.


Make the Buttercream: Beat the butter until soft. Add Nutella and mix until smooth. Sift in the icing sugar and cocoa powder, then beat until fluffy. Add milk, one tablespoon at a time, until you get a creamy, pipeable consistency.


Decorate: Pipe the buttercream on top of each cupcake. Finish with chocolate sprinkles (optional) and crown each one with a whole Ferrero Rocher.


Enjoy :)



Why You’ll Love Them


  • Nutella-loaded: From the centre to the swirl, every bite brings the chocolate-hazelnut love.

  • Special occasion-worthy: They look super luxe but are easy to make.

  • Chocolate lover’s dream: Rich, indulgent, and totally irresistible.


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