These Nutella Ferrero Rocher cupcakes are super soft and moist with a gooey filling and chocolate buttercream frosting. Top cupcakes with Ferrero Rocher chocolate candies to add a crunchy and nutty bite.
About This Recipe
Nutella-filled cupcakes with chocolate buttercream and Ferrero chocolate candies are a heavenly treat for Nutella fans. The combination of flavors and textures creates a truly indulgent dessert that will satisfy your sweet tooth. They are so easy to make and perfect to make for special occasions. For more Nutella recipes, try Nutella Banana Bread With Greek Yogurt, Nutella Mug Cake Without Egg, and Fluffy Strawberry Nutella Pancakes.
Why You Will Love This Recipe
- Soft and moist: These Nutella Ferrero Rocher cupcakes have a soft and moist crumb that melts in your mouth. They will stay moist for a couple of days in an airtight container.
- Easy to make: These cupcakes are incredibly easy to make, taking less than 1 hour to make and bake.
- Crowd-pleaser: Nutella Ferrero Rocher cupcakes are versatile and can be perfect for a wide range of occasions. They are loved by many for their rich and chocolatey flavor, making them a crowd-pleaser at any event.
What Do You Need to Make Nutella Ferrero Rocher Cupcakes?
- Flour: All-purpose flour works well for these cupcakes. You can also use cake flour for a lighter texture.
- Baking powder: A leavening agent commonly used in baking goods to help the batter rise and create a light, fluffy texture.
- Cocoa powder: It’s best to use natural unsweetened cocoa powder to give them rich chocolate-flavored cupcakes.
- Vegetable oil: Vegetable oil keeps the cupcakes soft and moist for a longer time.
- Egg: Add fat and structure to the baked goods.
- Vanilla extract: Add a drop of vanilla extract for a hint of vanilla flavor.
- Salt: Add a pinch of salt to balance the sweetness.
- Milk: Whole milk contains more fat and will result in moist and tender baked goods.
- Sugar: Granulated sugar works well in most cupcake recipes.
- Espresso powder: Espresso powder will enhance the chocolate flavor.
- Nutella: Nutella cupcakes are indulgent and decadent with a gooey Nutella filling that adds an extra burst of nutty flavor. In addition to the filling, we will need Nutella to make the buttercream.
- Ferrero Rocher candies: Ferrero chocolates add a touch of sophistication and extra chocolatey goodness to the cupcakes. Of course, if you don’t have Ferrero Rocher chocolate truffles available, you can use chopped hazelnuts instead.
- Icing sugar: Powdered sugar or icing sugar is a key ingredient that helps sweeten and thicken the cupcake frosting.
- Butter: Gives a smooth and velvety texture to the Nutella buttercream frosting.
How to Make Nutella Ferrero Rocher Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, salt, cocoa powder, and espresso powder.
- In another large bowl beat the oil and sugar until well combined. Add vanilla extract and eggs and mix until fully incorporated.
- Whisk in half the dry ingredients. Then add milk and finally the rest of the dry ingredients. Mix until just combined. The cupcake batter will be thin.
- Fill the muffin liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely to room temperature before frosting. Pipe the Nutella frosting on cupcakes. Top each cupcake with a Ferrero Rocher truffle.
How to Make Nutella Buttercream
- In a mixing bowl, cream the softened butter using an electric mixer on medium speed until smooth.
- Add the Nutella, vanilla extract, and a pinch of salt and continue mixing until well combined.
- Gradually add the sifted icing sugar, one cup at a time, mixing on low speed until fully combined.
- Once all the icing sugar has been added, continue beating on medium-high until light and fluffy.
- If the buttercream is too thick, you can add a little milk or heavy cream (a teaspoon at a time) to thin it out.
Expert Tips
- It’s really important to measure flour accurately when baking. Too much flour can make your cupcakes dense and dry.
- For the best result use room temperature ingredients. To bring ingredients like butter, eggs, and milk to room temperature, simply take them out of the refrigerator about 30 minutes to 1 hour before baking.
Did you like the Nutella Ferrero Rocher cupcakes recipe? Try my Nutella muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- CHOCOLATE CUPCAKES
- 1¼ cup all-purpose flour
- 1½ teaspoons baking powder
- 1/2 cup natural unsweetened cocoa powder
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup sugar
- 1 teaspoon espresso powder, optional
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- NUTELLA BUTTERCREAM
- 3/4 cup butter, room temperature
- 1 tablespoon milk
- 1/2 cup Nutella
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Step 2
In a mixing bowl, whisk together the flour, baking powder, salt, cocoa powder, and espresso powder.
Step 3
In another large bowl beat the oil and sugar until well combined. Add vanilla extract and eggs and mix until fully incorporated.
Step 4
Whisk in half the dry ingredients. Then add milk and finally the rest of the dry ingredients. Mix until just combined. The cupcake batter will be thin.
Step 5
Fill the muffin liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely to room temperature before frosting. Pipe the Nutella frosting on cupcakes. Top each cupcake with a Ferrero Rocher truffle.
Step 6
In a mixing bowl, cream the softened butter using an electric mixer on medium speed until smooth. Add the Nutella, vanilla extract, and a pinch of salt and continue mixing until well combined.
Step 7
Gradually add the sifted icing sugar, one cup at a time, mixing on low speed until fully combined. Once all the icing sugar has been added, continue beating on medium-high until light and fluffy.
Step 8
If the buttercream is too thick, you can add a little milk or heavy cream (a teaspoon at a time) to thin it out.
