Ferrero Rocher Cupcakes

Hello all !
For those of you who didn’t know, Sunday was World Nutella Day, so in honor of the delicious chocolatey-hazelnut spread that I am obsessed with, I am posting these Ferrero Rocher Cupcakes. They start out with a chocolate-hazelnut cupcake base, continue the deliciousness with a Nutella filling, and are topped with Nutella buttercream frosting and a whole Ferrero Rocher chocolate. They are amazing and delectable and divine and you should make them for someone special today :).

Also, to make up for my blog neglect for the past few months, I will have a different recipe every day this week, just for you ;).

Now stuff your face with these cupcakes…om nom nom.

Ferrero Rocher Cupcakes – loosely adapted from Somewhere Splendid
Makes approximately 22 cupcakes


2 3/4 cups all-purpose flour
1 1/4 cups plus 2 tablespoons cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (or plain yogurt)
1 tsp pure vanilla extract
1 tsp Frangelico hazelnut liqeur (or you could use hazelnut extract if you can find it)
1 cup butter
2 cups granulated sugar
2 eggs
1 cup strong brewed espresso with 1/4 cup french vanilla coffee mate

Preheat your oven to 350F and line 2 muffin tins with paper liners.

Start by brewing your espresso and adding the coffee mate, stir and set it aside to cool. Next, sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl, and set it aside for later as well.

In a medium sized bowl, mix together the sour cream, vanilla extract, and Frangelico; set aside for later.

Cream the butter and sugar, then add the eggs one at a time at low speed until combined. Add the dry and wet ingredients alternating by beginning and ending with the dry ingredients. Ensure each are properly combined and remember to scrape the sides of the bowl before switching from dry to wet and vice versa. Slowly incorporate your room temperature coffee to the batter and beat until completely combined.

Separate your batter into the prepared muffin tins. The original recipe yielded 24 cupcakes, but I tend to overfill my muffin tins and I only got 22. Bake for 20-25 minutes, or until a toothpick comes out relatively clean (a few crumbs are ok), then set aside to cool.

Once your cupcakes have cooled, using a melon baller or the cone method, cut out a hole in the middle, saving the “hat” to each cupcake. Fill the hollowed out area with Nutella (I scooped some nutella into a plastic sandwich bag and piped it in, feel free to use a piping bag or two spoons, whichever suits your fancy :)) and replace the cupcake’s hat.

Nutella Buttercream:
2 cups Nutella
1/2 cup butter (softened, I like to cut mine into cubes)
1/2 cup shortening (softened, I like to cut mine into cubes)
3 cups confectioner’s sugar
1 tbsp Frangelico
8 tbsp heavy cream
1 tsp vanilla
pinch of salt
Ferrero Rocher chocolates (for garnish)

Cream together the butter, shortening, and Nutella, then add in the confectioner’s sugar, one cup at a time, until well blended.

Add in the Frangelico, vanilla, and a small pinch of salt and mix, then add the heavy cream one tablespoon at a time until the desired consistency is achieved. If its too runny, add more powdered sugar, if it is too stiff add more Frangelico or heavy cream.

Frost your cupcakes in the way that you desire (I decided to pipe the frosting on to be a bit more fancy :p) and garnish with a half or whole Ferrero Rocher Chocolate.

Enjoy !


About louloulemonade

A 21-year old who loves baking, chocolate, Paris, and Starbucks, manages 2 jobs and school, and loves life :)

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