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    Home ยป Recipes ยป Desserts (Baked) ยป Ferrero Rocher Cupcakes recipe

    PUBLISHED: December 12, 2023 โ€ข By Toni Dash 12 Comments

    Ferrero Rocher Cupcakes recipe

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    ferrero rocher cupcakes side view.

    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 cupcakes side view.
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    ferrero rocher cupcakes side view.

    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.

    Jump to:
    • Recipe Ingredient Notes
    • How to make
    • How to Store
    • More recipes youโ€™ll love
    • Recipe

    Recipe Ingredient Notes

    For the full list of ingredients and quantities please refer to the recipe card at the end of the post.

    chocolate cupcakes labelled ingredients.
    • 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 ganache labelled ingredients.
    • 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).
    ferrero rocher cupcakes on a metal baking sheet

    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
    ferrero rocher cupcakes on a metal baking sheet overhead.

    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).

    ferrero rocher cupcakes recipe steps 1-4.

    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. 

    ferrero rocher cupcakes recipe steps 5-8.

    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). 

    ferrero rocher cupcakes on a metal cooling rack side view.

    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 on a metal cooling rack crop.

    Ferrero Rocher Cupcakes

    Ferrero Rocher cupcakes are just as decadent as they sound. Rich chocolate cupcakes are filled with a crunchy hazelnut chocolate ganache and topped with a whipped chocolate ganache frosting.
    5 from 67 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling and frosting time (estimated): 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 12 cupcakes
    Calories: 496kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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.

    Notes

    Gluten-free Ferrero Rocher substitutes: 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).
    How to Store
    Store any leftover cupcakes in an airtight container in the fridge for up to three days.

    Nutrition

    Calories: 496kcal | Carbohydrates: 44g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 28mg | Potassium: 308mg | Fiber: 4g | Sugar: 29g | Vitamin A: 513IU | Vitamin C: 0.3mg | Calcium: 76mg | Iron: 3mg
    ferrero rocher cupcakes side view.
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    Reader Interactions

    Comments

    1. Freya says

      April 23, 2024 at 7:15 am

      One word, Fantastic!!! These cupcakes were so rich and luxurious!

      Reply
    2. TAYLER ROSS says

      April 23, 2024 at 7:00 am

      5 stars
      I made a batch of these cupcakes yesterday and OMG were they delicious! Thanks so much for sharing the recipe!

      Reply
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    5 from 67 votes (56 ratings without comment)

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    Welcome! I’m Toni Dash. I’m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. I’m so glad you are here!

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