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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Cooling and frosting time (estimated) 1 15

Total Time 1 55

Servings cupcakes

Calories 496kcal

Author Toni Dash

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