These Ferrero Rocher Cupcakes are rich, chocolatey, and topped with hazelnut candy. With a moist chocolate base, creamy cocoa frosting, and a drizzle of melted chocolate, they're the perfect treat for any chocolate lover. Great for parties, holidays, special occasions, or just because!
Why You'll Love This Recipe
- Made with simple, easy-to-find ingredients
- Moist and flavorful chocolate cupcakes every time
- Rich, bakery-style frosting that's easy to whip up
- Perfect balance of chocolate and hazelnut flavors
Ingredients in Ferraro Rocher Cupcakes
For the cupcakes:
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- vanilla extract
- eggs
- milk
- vegetable oil
For the frosting:
- unsalted butter, softened
- powdered sugar
- cocoa powder
- salt
- vanilla extract
- milk
Garnish:
- Ferrero Rocher chocolates, unwrapped
- chocolate chips, melted
See the recipe card for the full list of ingredients and directions.
How to Make This Ferrero Rocher Cupcakes Recipe
Chocolate Cupcakes
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners and set aside.
- In the bowl of a stand mixer, combine the oil and white sugar until mixed. Add in the vanilla extract and eggs until combined.
- Stir the flour mixture into the wet ingredients and pour in the milk.
- Mix on low speed until everything is incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium and beat for about 1 minute until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Place the cupcake tin in the oven and bake for 14-16 minutes, or until an inserted toothpick into the center of a cupcake comes out clean.
- Transfer the cupcakes to a cooling rack and allow the cupcakes to cool completely before decorating.
Chocolate Buttercream Frosting
- In a large bowl of a stand mixer, beat the softened butter, cocoa powder, and vanilla until creamy in a large mixing bowl.
- Add the salt and half of the powdered sugar on low speed until combined.
- Scrape down the sides of the bowl. Add the remaining powdered sugar and milk. Mix on low speed until combined, then increase to medium speed and beat until the frosting is smooth and fluffy - about 5 minutes.
- Transfer the frosting to a piping bag fitted with a large star tip and set aside.
- Melt the chocolate chips in a small bowl in 20-second intervals, stirring in between until smooth. Transfer the melted chocolate to a piping bag and let it cool slightly.
- Assemble the cupcakes: Pipe a tall swirl of frosting onto each cooled cupcake. Drizzle with melted chocolate, then top with a Ferrero Rocher candy.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
Quick Tips
- Use room temperature ingredients for a smoother batter and frosting.
- Don't overfill the cupcake liners-fill ⅔ full to avoid overflow.
- For extra indulgence, place a mini Ferrero Rocher into the center of the cupcake batter before baking!
- Let the melted chocolate cool slightly before drizzling for better control.
- Wait until serving to add the melted chocolate and the rocher candy to the top of the cupcake.
More Cupcake Recipes
If you loved these Ferrero Rocher Cupcakes, you'll definitely want to try more of our favorite cupcake recipes! For the ultimate chocolate fix, check out our Super Moist Chocolate Cupcakes-rich, fluffy, and full of flavor.
If you're looking for something lighter, our Mini Vanilla Cupcakes are perfectly bite-sized and ideal for any celebration.
And for a sweet-and-salty combo, don't miss our Chocolate Cupcakes with Peanut Butter Buttercream Frosting-the creamy swirl on top of each cupcake adds the perfect finishing touch. From classic favorites to bold flavor pairings, there's a moist chocolate cupcake for every craving!
📖 Recipe
Ferrero Rocher Cupcakes
Ingredients
Chocolate Cupcakes
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
Chocolate Buttercream
- 1 cup unsalted butter - softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Garnish
- 24 Ferrero Rocher chocolates - unwrapped
- ½ cup chocolate chips - melted
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners and set aside.
- In the bowl of a stand mixer, combine the oil and white sugar until mixed. Add in the vanilla extract and eggs until combined.
- Stir the flour mixture into the wet ingredients and pour in the milk.
- Mix on low speed until everything is incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium and beat for about 1 minute until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 14-16 minutes, or until an inserted toothpick into the center of a cupcake comes out clean.
- Transfer the cupcakes to a cooling rack and allow the cupcakes to cool completely before decorating.
Chocolate Buttercream Frosting
- In a large bowl of a stand mixer, beat the softened butter, cocoa powder, and vanilla until creamy in a large mixing bowl.
- Add the salt and half of the powdered sugar on low speed until combined.
- Scrape down the sides of the bowl. Add the remaining powdered sugar and milk. Mix on low speed until combined, then increase to medium speed and beat until the frosting is smooth and fluffy - about 5 minutes.
- Transfer the frosting to a piping bag fitted with a large star tip and set aside.
- Melt the chocolate chips in a small bowl in 20-second intervals, stirring in between until smooth. Transfer the melted chocolate to a piping bag and let it cool slightly.
- Assemble the cupcakes: Pipe a tall swirl of frosting onto each cooled cupcake. Drizzle with melted chocolate, then top with a Ferrero Rocher candy.
Notes
- Don't overfill the cupcake liners-fill ⅔ full to avoid overflow.
- For extra indulgence, place a mini Ferrero Rocher into the center of the cupcake batter before baking!
- Wait until serving to add the melted chocolate and the rocher candy to the top of the cupcake.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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