If you’re a fan of Ferrero Rocher chocolates, Nutella, and all things decadent, then these Ferrero Rocher Cupcakes will quickly become your new favorite dessert. Imagine soft, moist chocolate cupcakes with a hint of hazelnut, topped with silky Nutella buttercream frosting, finished with a drizzle of melted chocolate, crunchy hazelnuts, and a Ferrero Rocher chocolate crown. ✨ It’s elegance and indulgence in every single bite.
These cupcakes are perfect for birthdays, holidays, special celebrations, or simply when you want to spoil yourself or your loved ones with something extra special. Let’s walk through this recipe in detail.
Ingredients
For the Cupcakes:
1 cup (125 g) all-purpose flour
1/2 cup (50 g) cocoa powder (unsweetened)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs (room temperature)
3/4 cup (150 g) sugar
1/2 cup (120 ml) vegetable oil (or melted butter)
1/2 cup (120 ml) buttermilk (or milk + 1 teaspoon lemon juice, left to rest 10 mins)
1 teaspoon vanilla extract
Optional: 1/2 cup chopped hazelnuts (for extra crunch inside the cupcakes)
For the Nutella Frosting:
1 cup (230 g) unsalted butter, softened
2 cups (250 g) powdered sugar
1/2 cup (125 g) Nutella
2–3 tablespoons heavy cream (adjust for texture)
For Topping:
8–10 Ferrero Rocher chocolates
Melted chocolate (for drizzling)
Extra chopped hazelnuts (optional, for garnish)
Instructions
Step 1: Prepare the Cupcake Batter
Preheat Oven: Set your oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps eliminate lumps and ensures the cupcakes rise evenly.
Whisk Wet Ingredients: In a large bowl, whisk together the eggs and sugar until light and slightly frothy. Add in the oil (or melted butter), buttermilk, and vanilla extract. Mix until smooth and combined.
Combine Wet & Dry: Slowly fold the dry mixture into the wet mixture. Mix until just combined — don’t overmix, or your cupcakes may turn dense.
Optional Crunch: If you love texture, stir in the chopped hazelnuts at this stage.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 3: Make the Nutella Frosting
In a large bowl, beat the softened butter with a hand mixer or stand mixer until creamy and pale, about 2–3 minutes.
Gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud, then increase the speed until fully combined.
Add the Nutella and continue to beat until smooth and rich.
Slowly pour in 2–3 tablespoons of heavy cream, beating until the frosting is light, fluffy, and spreadable. You can adjust the cream amount to achieve your desired consistency.
Step 4: Assemble & Decorate
Once cupcakes are completely cool, transfer the Nutella frosting into a piping bag fitted with your favorite nozzle (a star tip works beautifully). Pipe swirls of frosting onto each cupcake.
Drizzle melted chocolate on top for extra indulgence.
Sprinkle chopped hazelnuts for added crunch.
Finally, crown each cupcake with a Ferrero Rocher chocolate.
Your Ferrero Rocher Cupcakes are ready to impress!
Baking Tips & Tricks
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature — it makes mixing easier and results in a smoother batter.
Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar. Let it sit for 10 minutes before using.
Moistness Booster: Adding a tablespoon of sour cream or Greek yogurt to the batter makes the cupcakes even softer.
Nutella Surprise Center: For an extra treat, scoop out a small hole in each baked cupcake and fill with a teaspoon of Nutella before frosting.
Serving Suggestions
Serve with a hot cup of coffee or a glass of cold milk for the perfect balance.
Add a scoop of vanilla ice cream on the side for a luxurious dessert plate.
Create a “cupcake tower” for birthdays or parties by stacking them on a stand — they look elegant and festive.
Storage Instructions
Room Temperature: Store cupcakes in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days, but bring to room temperature before serving for best texture.
Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight and frost fresh before serving.
Variations
Nutella Swirl: Swirl some Nutella directly into the cupcake batter before baking for a marble effect.
Ferrero Inside: Place a Ferrero Rocher chocolate inside the batter before baking for a surprise center.
White Chocolate Frosting: Swap Nutella with melted white chocolate for a lighter twist.
Vegan Option: Use dairy-free milk + vinegar for buttermilk, vegan butter, and a chocolate hazelnut spread alternative.
Why You’ll Love This Recipe
Looks Fancy, Feels Easy: Despite looking like they came from a bakery, these cupcakes are simple to prepare at home.
Nutella Heaven: The frosting is creamy, chocolatey, and nutty — basically Nutella in fluffy form.
Perfect Balance: The soft cupcake base pairs beautifully with the rich frosting and crunchy Ferrero topping.
Final Thoughts
These Ferrero Rocher Cupcakes are more than just a dessert — they’re a celebration of flavor, texture, and presentation. Whether you’re baking them for a loved one, making them for the holidays, or simply indulging your chocolate cravings, these cupcakes promise to deliver pure joy.
Once you take that first bite, you’ll experience the soft chocolate sponge, the smooth Nutella buttercream, and the iconic Ferrero Rocher crunch all at once. It’s a dessert worth savoring slowly… though you’ll probably want a second right away!
So next time you’re looking for something to impress, skip the store-bought sweets and bake a batch of these irresistible cupcakes. Your friends and family will thank you — and your sweet tooth will too. ✨