This Ferrero Rocher Chocolate Cupcake Recipe is the absolute BEST chocolate cupcake recipe ever! If you’re a fan of Ferrero Rocher Chocolates then these are definitely the cupcakes for you!
Ferrero Rocher Chocolate Cupcake Recipe
The Absolute BEST Chocolate Cupcake Recipe EVER!
This week the food blogging world is celebrating the life of one of our own. Joan Hayes of Chocolate Chocolate and More was a force of nature and a true inspiration among food bloggers. Unfortunately she passed away unexpectedly from a heart attack recently. I met Joan a couple of years ago at a food blogging conference and she could light up a room in seconds– we bonded over both being from Georgia and my actually knowing where Byron Georgia was located. Her warm heart and southern charm made everyone feel like her best friend. She was one of those people that you instantly became friends with and as her popularity in the food world skyrocketed she remained as friendly as ever and eager to help others achieve success as well.
Instead of mourning the loss of this amazing woman we are celebrating the life of a loving friend who always insisted you indulge in dessert when having a meal with her….especially if there’s chocolate on the menu!
I know that Joan would have loved this Ferrero Rocher Chocolate Cupcake Recipe because it’s pure chocolate decadence! I mean, as if Ferrero Rocher chocolates aren’t delicious enough on their own can you imagine how delicious they are hidden inside these cupcakes as well as topping them off?! And the Nutella icing is out of this world AMAZING!
These are the ultimate in chocolatey goodness! Made from scratch chocolate cupcakes have bits of Ferrero Rocher candies inside and each cupcake is topped with a light and fluffy Nutella icing! The perfect holiday dessert!
Ferraro Rocher Chocolate Cupcake w/ Nutella Frosting
Cupcake Ingredients:
1 3/4 C flour
2 C sugar
1 C cocoa
1 1/2 TSP baking soda
1 1/2 TSP baking powder
1 TSP salt
2 eggs
1 C whole milk
1/2 C oil
2 TSP vanilla
1 C boiling water
1 container of Ferraro Rocher Hazelnut Chocolates
Nutella Frosting Ingredients:
1 C unsalted butter, room temperature
4 C powdered sugar
2/3 C Nutella
1 tsp vanilla extract
2 TBSP heavy whipping cream
Ferraro Rocher Hazelnut Chocolates
Cupcake Directions:
-Prep the cupcake tins with paper liners. Preheat oven to 350 degrees.
-Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-Mix the eggs, whole milk, oil, and vanilla into a bowl.
-Combine the egg, whole milk, oil, and vanilla mixture to the bowl with the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Gradually add the boiling water starting with a small amount stirring as you pour it in.
-Add the remaining boiling water, stirring as you pour.
-The batter may be a little runny.
-Crush one Ferraro Rocher Hazelnut Chocolate (You may want to add an additional candy for extra richness)
-Stir it into the batter.
-Spoon batter into cupcake lined cups until 3/4s filled.
-Bake at 350 degrees for 20-25 minutes.
-Remove from oven and allow to cool for 10 minutes.
Nutella Frosting Directions:
-Beat together the butter and powdered sugar on low until fully blended.
-Add nutella increasing the speed to medium.
-Beat for two minutes.Add the vanilla extract.
-Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
- Cupcake Ingredients:
- 1 3/4 C flour
- 2 C sugar
- 1 C cocoa
- 1 1/2 TSP baking soda
- 1 1/2 TSP baking powder
- 1 TSP salt
- 2 eggs
- 1 C whole milk
- 1/2 C oil
- 2 TSP vanilla
- 1 C boiling water
- 1 container of Ferraro Rocher Hazelnut Chocolates
- Nutella Frosting Ingredients:
- 1 C unsalted butter, room temperature
- 4 C powdered sugar
- 2/3 C Nutella
- 1 tsp vanilla extract
- 2 TBSP heavy whipping cream
- Ferraro Rocher Hazelnut Chocolates
- Cupcake Directions:
- -Prep the cupcake tins with paper liners. Preheat oven to 350 degrees.
- -Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- -Mix the eggs, whole milk, oil, and vanilla into a bowl.
- -Combine the egg, whole milk, oil, and vanilla mixture to the bowl with the dry ingredients.
- -Mix all together until fully incorporated.
- -Beat for 3 minutes on medium.
- -Gradually add the boiling water starting with a small amount stirring as you pour it in.
- -Add the remaining boiling water, stirring as you pour.
- -The batter may be a little runny.
- -Crush one Ferraro Rocher Hazelnut Chocolate (You may want to add an additional candy for extra richness)
- -Stir it into the batter.
- -Spoon batter into cupcake lined cups until 3/4s filled.
- -Bake at 350 degrees for 20-25 minutes.
- -Remove from oven and allow to cool for 10 minutes.
- Nutella Frosting Directions:
- -Beat together the butter and powdered sugar on low until fully blended.
- -Add nutella increasing the speed to medium.
- -Beat for two minutes.Add the vanilla extract.
- -Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
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