Ferrero Rocher Cupcakes
Ferrero Rocher in cupcake form
Recipe type: Dessert
Cuisine: American
Yields: 12
  • ¾ cup dutch process cocoa powder (I used Hershey’s Special Dark Chocolate)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (1-1/2 sticks) unsalted butter, softened
  • ¾ cup to 1 cup sugar (Depends on how sweet you want your cupcakes)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 12 Ferrero Rocher candies (optional)
  • Chocolate syrup
  • Chopped hazelnuts
Nutella Buttercream Frosting
  • ¾ cup (1-1/2 sticks) unsalted butter, softened
  • 4-5 cups confectioners’ sugar
  • ⅓ cup milk
  • 1 heaping cup Nutella
  1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well after each.
  4. Add the vanilla and mix well.
  5. Add sour cream and mix well.
  6. Stir in dry ingredients.
  7. Divide batter evenly between each cup of your muffin tin. (About ¼ cup each, I’d say)
  8. [Optional] Lightly press a Ferrero Rocher candy into the center of each cupcake.
  9. Bake cupcakes for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and cool completely.
  11. While your cupcakes are cooling, make your frosting. In a medium bowl, beat your softened butter until smooth and creamy.
  12. Add Nutella, and mix until well-combined.
  13. Slowly add confectioners’ sugar, 1 cup at a time. Mix until smooth. (Taste your frosting after each cup, to make sure it tastes OK to you. If 4-5 cups is too sweet, use less. If it’s not sweet enough, use more.)
  14. Pipe frosting in thick swirls over each cupcake.
  15. Drizzle chocolate syrup over each cupcake and garnish with chopped hazelnuts.
  16. Enjoy!
Recipe by Just Putzing Around the Kitchen at