Ferrero Rocher Cupcakes

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Ferrero Rocher cupcakes are extra-special desserts. They’re moist, decadent cakes with a delightful surprise: a crunchy hazelnut-chocolate filling. For added excitement, they boast generous swirls of whipped chocolate-ganache frosting, plus a Ferrero Rocher truffle on top!

📌 Pin Ferrero Rocher Cupcakes

Ferrero Rocher cupcakes topped with a truffle.

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👩🏻‍🍳 Why This Recipe’s a Keeper

  • Irresistible Flavor Combo: This dessert combines the rich, chocolatey goodness of cupcakes with the luxurious taste of Ferrero Rocher chocolates. The addition of hazelnut in both the filling and the frosting enhances the flavor profile, making it irresistible to chocolate and nut lovers alike.
  • Fantastic Texture: The crunchy hazelnut chocolate ganache filling provides a delightful textural contrast to the moist cake, adding a satisfying crunch with every bite.
  • Decadent Frosting: The whipped chocolate ganache frosting is luxuriously smooth and velvety, adding a creamy richness to the cupcakes. Its light airy texture complements the dense cake and crunchy filling, creating a delicious balance of texture and flavors.
  • A Feast for the Eyes: Topping the cakes with a Ferrero Rocher chocolate truffle adds a burst of flavor and undeniable charm. These elegant cupcakes are perfect for special occasions.
  • Versatility: While these cupcakes are decadent and luxurious, they’re also versatile. They can be served at formal events, such as weddings or dinner parties, and for Valentine’s Day, Easter and Christmas. This dessert is also perfect for casual gatherings.
  • Crowd-Pleaser: With their irresistible flavor and stunning presentation, Ferrero Rocher cupcakes are sure to be a hit with anyone who tries them. Whether you’re baking for friends, family, or guests, these cupcakes are guaranteed to impress and leave everyone craving more.
Ferrero Rocher cupcakes on a serving table.

🛒 Ingredients

For Chocolate Cupcakes

  • Whole Milk: Provides moisture and richness to the cupcake batter, resulting in a tender crumb and soft texture.
  • Vegetable Oil: Acts as the fat component in the recipe, ensuring moistness and tenderness in the cupcakes. It also helps to keep the cupcakes moist for longer periods.
  • Large Eggs: Serve as a binding agent, helping to hold the ingredients together and provide structure. They also contribute to the texture and richness of the batter.
  • Pure Vanilla Extract: Enhances the flavor of the cupcakes, adding a subtle sweetness and depth of flavor. It rounds out the chocolate flavor and complements the hazelnut notes.
  • Granulated Sugar: Sweetens the cupcakes, balancing the bitterness of the cocoa powder and enhancing the overall flavor profile. It also contributes to the texture, providing tenderness and moisture.
  • All Purpose Flour: Forms the base of the cupcake batter, providing structure and stability. It also contributes to the texture, helping to create a light and fluffy crumb.
  • Dutch-Process Cocoa Powder: Like Hershey’s Cocoa Special Dark. It adds a rich chocolate flavor and dark color to the cupcakes. (Note: Make sure it’s unsweetened baking cocoa.)
  • Baking Powder: A leavening agent that helps the cupcakes rise and become light and airy. It creates the desired fluffy texture in the cupcakes without the need for yeast.
  • Salt: Helps amplify the chocolate flavor. It also balances out the sweetness of the cupcakes.
Ingredients for making Ferrero Rocher Cupcakes.

For Chocolate Ganache (filling & frosting)

  • Ghirardelli Semi-Sweet Chocolate Baking Bar: The main ingredient for the ganache, it provides a rich chocolate flavor and smooth texture. It adds sweetness to the ganache without being overly sweet, balancing the flavors of the cupcakes.
  • Heavy Cream: Acts as the liquid component in the ganache, helping to melt the chocolate and create a smooth, creamy consistency. The heavy cream also adds richness and a luxurious mouthfeel to the ganache, ensuring it’s velvety and indulgent.
  • Roasted Salted Hazelnuts: Finely chopped, the hazelnuts add a delightful crunch and nutty flavor to the ganache filling, just like a Ferrero Rocher chocolate truffle.
  • Powdered Sugar: Only if needed. When we’re whipping the ganache, if the texture becomes wet or grainy, we’ll add in a bit of powdered sugar to help smooth things out.
  • Ferrero Rocher Chocolate Truffles: Whole round truffles are the perfect finishing touch on these Ferrero Rocher chocolate cupcakes. It makes them look elegant and special.
Ingredients for whipped chocolate ganache frosting, plus Ferrero Rocher chocolate truffles for adding on top.

📖 Recipe Steps

For Chocolate Cupcakes

Recipe Prep: Preheat the oven to 350ºF. Line a 12-well cupcake pan with paper cupcake liners.

  1. In a large bowl, whisk together whole milk, vegetable oil, eggs and vanilla extract until well combined. Add the granulated sugar to the wet ingredients and whisk until smooth and slightly thickened.
  2. Gradually add the dry ingredients to the bowl: flour, cocoa powder, baking powder, and salt. Mix until just combined. Be careful not to overmix.
  3. Evenly divide the batter between the cupcake wrappers, filling each well with about 1/4 cup of batter.
  4. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely before frosting.
How to make Ferrero Rocher cupcakes, step by step.

For Chocolate Ganache

  1. While the cupcakes are cooling, prepare the hazelnut chocolate ganache filling. Place the chopped semi-sweet chocolate in a heat-proof medium bowl and set it aside. In a small saucepan, heat the heavy cream over medium heat just until it begins to steam. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes.
  2. Gently stir the mixture until the chocolate is completely melted and smooth (about 1 minute). Remove 1/3 cup of ganache to a small bowl and stir in the finely-chopped hazelnuts. Set the remaining ganache aside for 1 hour, or until completely cooled.
  3. Once the ganache is cool, beat it with a hand mixer on medium speed for about 3-4 minutes, or until light and fluffy. If the texture is wet or grainy, add in 1 cup powdered sugar and continue mixing until it becomes a light and fluffy frosting. Transfer the whipped ganache to a piping bag fitted with a metal tip, like a Wilton 2D.
  4. To assemble, cut out a small hole (about the size of a quarter) in the center of each cupcake. Fill it with the chocolate-hazelnut mixture. (Note: If the hazelnut mixture becomes too thick to scoop, just warm it in the microwave for 10-15 seconds.)
How to make whipped chocolate ganache filling and frosting for Ferrero Rocher cupcakes.
  1. Then place the cut-out piece of cake back on top. Frost the cupcake with the whipped chocolate ganache. Top each cake with an unwrapped Ferrero Rocher truffle.
One dozen Ferrero Rocher cupcakes on a metal rack - frosted with whipped chocolate ganache, each topped with a Ferrero Rocher truffle.

📝 Expert Tips

  • How to prevent cupcakes from sinking in the middle: Cupcakes can sink due to various factors such as underbaking, overmixing, or opening the oven door too early. Ensure that the cupcakes are fully baked, avoid overmixing the batter, and refrain from opening the oven door during baking.
  • How to store leftover cupcakes: Store them in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature before serving for the best taste and texture.
  • How to freeze Ferrero Rocher cupcakes: You can freeze the cupcakes (without frosting) for up to 1 month. Wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag. Thaw them in the refrigerator overnight before frosting, adding an unwrapped truffle, and serving.
Ferrero Rocher cupcakes.

🧑🏼‍🍳 Recipe FAQ

Yes, you can use different types of chocolate based on your preference. However, for the most authentic Ferrero Rocher flavor, it’s recommended to use semi-sweet chocolate or a combination of semi-sweet and milk chocolate.

Yes, if you don’t have a cupcake corer, you can use a small knife to carefully cut out a small portion from the center of each cupcake to create space for the filling.

Yes, you can make the cupcakes in advance. Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It’s best to frost the cupcakes and add the truffle topping just before serving for the freshest taste and texture.

Yes, you can decorate the cupcakes with chopped hazelnuts, chocolate shavings, or even a drizzle of Nutella for a different twist. However, using Ferrero Rocher truffles adds an authentic touch and enhances the overall Ferrero Rocher experience.

A bite taken out of a Ferrero Rocher cupcake.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Flavor tester’s review of Ferrero Rocher cupcakes: “The moist, rich chocolate cake was perfectly balanced with the decadent, whipped ganache frosting. It created a heavenly combination that left me craving more with each bite.

The elegant presentation with a Ferrero Rocher truffle perched on top makes them perfect for any special occasion or dessert table. Trust me, they will steal the show and leave everyone asking for the recipe!”

If you too agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

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Ferrero Rocher cupcakes.

Ferrero Rocher Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 40 Minutes
  • Yield: 12 Cupcakes 1x
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Description

Ferrero Rocher cupcakes are extra special. There’s a delightful surprise hidden inside – a burst of chocolate ganache with hazelnut goodness, plus a whole Ferrero Rocher truffle on top of the whipped chocolate ganache frosting!


Ingredients

Units Scale

For Chocolate Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 1 1/4 cups all purpose flour
  • 1/4 cup Dutch process cocoa powder (like Hershey’s Cocoa Special Dark)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For Chocolate Ganache (filling & frosting)

  • 12 ounces Ghirardelli semi-sweet chocolate baking bar, finely chopped
  • 1 1/2 cups heavy cream
  • 1 cup powdered sugar (only if needed – if frosting texture is too wet or grainy)
  • 1/4 cup finely-chopped roasted salted hazelnuts
  • 12 Ferrero Rocher chocolate truffles, unwrapped

Instructions

For Chocolate Cupcakes

Recipe Prep: Preheat the oven to 350ºF. Line a 12-well cupcake pan with paper cupcake liners.

  1. In a large bowl, whisk together whole milk, vegetable oil, eggs and vanilla extract until well combined. Add granulated sugar to the wet ingredients, and whisk until smooth and slightly thickened.
  2. Gradually add the dry ingredients to the bowl: flour, cocoa powder, baking powder, and salt. Mix until just combined. Be careful not to overmix.
  3. Evenly divide the batter between the cupcake wrappers, filling each well with about 1/4 cup of batter.
  4. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely before frosting.

For Chocolate Ganache (filling & frosting)

  1. While the cupcakes are cooling, prepare the hazelnut chocolate ganache filling. Place the chopped semi-sweet chocolate in a heat-proof medium bowl and set it aside. In a small saucepan, heat the heavy cream over medium heat just until it begins to steam. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes.
  2. Gently stir the mixture until the chocolate is completely melted and smooth (about 1 minute). Remove 1/3 cup of ganache to a small bowl and stir in the finely-chopped hazelnuts. Set the remaining ganache aside for 1 hour, or until completely cooled.
  3. Once the ganache is cool, beat it with a hand mixer on medium speed for about 3-4 minutes, or until light and fluffy. If the texture is wet or grainy, add in 1 cup powdered sugar and continue mixing until it becomes a light and fluffy frosting. Transfer the whipped ganache to a piping bag fitted with a metal tip, like a Wilton 2D.
  4. To assemble, cut out a small hole (about the size of a quarter) in the center of each cupcake. Fill it with the chocolate-hazelnut mixture. (Note: If the hazelnut mixture becomes too thick to scoop, just warm it in the microwave for 10-15 seconds.)
  5. Then place the cut-out piece of cake back on top. Frost the cupcake with the whipped chocolate ganache. Top each cake with an unwrapped Ferrero Rocher truffle.

Notes

How to store leftover cupcakes: Store them in an airtight container in the fridge for up to 3-4 days. Bring them to room temperature before serving for the best taste and texture.

  • Prep Time: 20 Minutes
  • Cool Time: 1 Hour
  • Cook Time: 20 Minutes
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

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