Ferrero Rocher Cupcakes
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!
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
Serving: 1cupcakeCalories: 533kcalCarbohydrates: 81gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 35mgSodium: 288mgPotassium: 229mgFiber: 3gSugar: 58gVitamin A: 276IUCalcium: 59mgIron: 1mg
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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