Ferrero Rocher Cupcakes add a decadent chocolate hazelnut touch to any event. Rich homemade chocolate cupcakes filled with a hazelnut chocolate ganache and topped with whipped chocolate ganache frosting. What could be better?
Ferrero Rocher chocolates are round hazelnut chocolate truffles wrapped in shiny gold foil. You’ve undoubtedly seen them and one bite is a chocolate lovers dream. They are the flavor inspiration for these cupcakes.
These are easy moist chocolate cupcakes to start. The cupcake recipe itself can be used as a stand alone with other types of frosting (think peanut butter frosting, strawberry frosting, chocolate cream cheese frosting). We’ve created a rich chocolate ganache that is used for a hazelnut filling in the middle of the cupcake as well as whipped into a delicious frosting. A Ferrero Rocher candy on top of the cupcake is the finishing touch.
Recipe Ingredient Notes
For the full list of ingredients and quantities please refer to the recipe card at the end of the post.
- Whole milk. We recommend using whole dairy milk for these rich chocolate cupcakes. The milk fat content ensures they are moist.
- All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use (and recommend) Bob’s Red Mill gluten-free 1-to-1 flour blend.
- Unsweetened baking cocoa. Be sure to use ‘unsweetened’ cocoa; not cocoa with sugar used for making hot chocolate. We recommend Hershey’s unsweetened baking cocoa that can also be labelled 100% Cacao unsweetened powder. This gives a rich chocolate flavor to the cupcakes.
- Baking powder. This is the rising agent in the cupcakes. Always make sure your baking powder has not expired for best results.
- Chocolate. For the chocolate ganache (filling and buttercream) good quality chocolate finely chopped is used. We used Ghirardelli semi-sweet baking bars. Guittard brand is another great choice.
- Heavy cream. This is needed to make the chocolate ganache. Don’t substitute for milk or half-and-half or the ganache will not behave correctly.
- Roasted hazelnuts. You’ll use chopped roasted and salted hazelnuts in a filling that will go into the cupcakes. They add a bit of salty crunch.
- Ferrero Rocher chocolates. These are so pretty on the top of the cupcakes and they are also optional. Ferrero Rocher chocolates are NOT gluten-free unfortunately. Schar brand makes Hazelnut Truffles that could be substituted or Baci chocolates can be used; both are gluten-free (as of the writing of this post).
Suggested supplies
- Muffin pan. You’ll need one with 12 cavities or 2 with 6 cavities
- Cupcake corer. This allows you to cut and easily remove a portion of the cupcake and save the removed portion to add back. It makes uniform size holes and and makes fast work of coring a cupcake. You can also use an apple corer but extracting the piece of cupcake removed is more difficult. Cutting by hand is also an option.
- Standard baking supplies: mixing bowls, hand mixer, spoons and spatulas
How to make
STEP 1. Preparation
Preheat the oven to 350 degrees F. Insert cupcake liners into 12 muffin tin cavities.
STEP 2. Make the cupcake batter
In a large mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Add the granulated sugar and whisk to combine (photo 1).
Add the flour, cocoa powder, and baking powder to the wet ingredients (photo 2). Mix just until combined (do not overmix).
STEP 3. Bake
Divide the batter evenly between the lined muffin tin cavities, filling each one with about ¼ cup of batter (photo 3). TIP: an ice cream scoop can make this fast and easy.
Bake the cupcakes for 18-20 minutes, or until a inserted toothpick into the center of the cupcake comes out clean.
STEP 4. Cool
Transfer the cupcakes to a wire cooling rack and allow them aside to cool completely before frosting (photo 4). Proceed to making the ganache while they cool.
STEP 5. Make the chocolate ganache
Add the chopped chocolate to a medium sized heat-proof bowl and set it aside.
Heat the heavy cream in a small saucepan set over medium heat, just until it begins to steam (do not bring it to a boil). Pour the cream over the chocolate and allow it to sit for 1 minute.
Then stir until the ganache forms once the two ingredients have blended together – about 1 minute (photo 5).
Transfer ⅓ cup of ganache to a small bowl and stir in the chopped hazelnuts (photo 6).
Set the remaining ganache aside for 1 hour, or until it has cooled completely.
STEP 6. Frosting
When the ganache is cool, beat it with a hand electric mixer on medium speed for 3-4 minutes, or until it becomes light and fluffy (photo 7).
NOTE: If the frosting becomes grainy or wet, add 1 cup of powdered sugar and continue mixing until it comes together into a light and fluffy frosting.
Transfer the whipped ganache to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
STEP 7. Fill & Frost
Cut a small hole out of the center of each cooled cupcake (about the size of a quarter) and fill it with the chocolate-hazelnut mixture (photo 8). Then place the cut out piece of cake back on top.
NOTE: If the chocolate hazelnut mixture becomes too thick to scoop, just warm it in the microwave for 10-15 seconds.
Pipe whipped ganache on top of each cupcake. Top each cupcake with an unwrapped Ferrero Rocher chocolate (optional but recommended).
How to Store
Store any leftover cupcakes in an airtight container in the refrigerator for up to three days.
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Recipe
Ferrero Rocher Cupcakes
Ingredients
For the Chocolate Cupcakes
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 ¼ cups all purpose flour regular or gluten-free measure-for-measure flour blend
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
For the Chocolate Ganache (Filling and Buttercream)
- 12 ounces good quality semi-sweet chocolate finely chopped
- 1 ½ cups heavy cream do not substitute milk or half-and-half
- ¼ cup finely chopped roasted salted hazelnuts
- 12 ferrero rocher chocolates optional (see notes for gluten-free substitutes)
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350 degrees F. Line 12 muffin cavities with paper cupcake liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the granulated sugar and whisk to combine.1 cup granulated sugar
- Add the flour, cocoa powder, and baking powder. Do not overmix.1 ¼ cups all purpose flour, ¼ cup unsweetened baking cocoa, 1 teaspoon baking powder
- Divide the batter between the cupcake cavities, filling each one with about ¼ cup of batter.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack. Allow them aside to cool completely before frosting. Procced to making the ganache while they cool.
For the Chocolate Ganache
- Add the chopped chocolate to a medium sized heat-proof bowl and set it aside.12 ounces good quality semi-sweet chocolate
- Heat the heavy cream in a small saucepan set over medium heat, just until it begins to steam (do not bring it to a boil). Pour the cream over the chocolate and allow it to sit for 1 minute.1 ½ cups heavy cream
- Stir the mixture until a ganache forms (about 1 minute).
- Transfer ⅓ cup of ganache to a small bowl and stir in the chopped hazelnuts.¼ cup finely chopped roasted salted hazelnuts
- Set the remaining ganache aside for 1 hour, or until it has cooled completely.
- When the ganache is cool, beat it with an electric hand mixer on medium speed for 3-4 minutes, or until it becomes light and fluffy. NOTE: If the frosting becomes grainy or wet, add 1 cup of powdered sugar and continue mixing until it comes together into a light and fluffy frosting. Then transfer the whipped ganache to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
Filling the cupcakes
- Cut a small hole out of the center of each cupcake (about the size of a quarter) and fill it with the chocolate-hazelnut mixture. Then place the cut out piece of cake back on top (a cupcake corer works great for this).Note: If the chocolate hazelnut mixture becomes too thick to scoop, just warm it in the microwave for 10-15 seconds.
Frosting
- Pipe some of the whipped ganache onto the top of the cupcakes. Top each cupcake with an unwrapped Ferrero Rocher chocolate.
Freya says
One word, Fantastic!!! These cupcakes were so rich and luxurious!
TAYLER ROSS says
I made a batch of these cupcakes yesterday and OMG were they delicious! Thanks so much for sharing the recipe!