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Ferrero Rocher Cupcakes with a Chocolate Sponge, Hidden Ferrero Rocher, Nutella Buttercream Frosting, and even more Ferrero!

I will admit from the beginning, that you’re not going to like these if you don’t like Nutella. It’s really so simple, because Ferrero Rocher are quite Nutella Like… and it has Nutella Buttercream Frosting. I however adore these, because Nutty Frosting keeps it sweet, but not so sweet its sickly. It kind of gives it a savoury element in a way, but its still deeeelighftul.

These Ferrero Rocker Cupcakes are based quite highly on my Nutella Cupcakes, and to be honest don’t have much difference other than a hidden Ferrero Rocher, and a Ferrero Rocher on the top of the cupcake as well. However, I still thought I would bake them and post them onto this blog because its quite a highly requested recipe!

Now, I only ever tend to buy Ferrero Rocher when they’re on offer, otherwise they can be madly expensive. Some boxes are usually like £3.50 for 16 of them, but sometimes the bigger box if £6 and so on. However, when I see a ‘buy one get one free’ offer, I will buy quite a few boxes for future bakes! You can easily use other chocolates that you prefer, or knock off versions of Ferrero, or use less like stated in the recipe.

Sometimes I just want to devour an entire box of Ferrero Rocher to myself, and some can day that baking with chocolates can be a waste of money, but honestly sometimes it just makes bakes even more delicious and delectable. The best kind of bakes as well is when there is a hidden centre of something utterly delicious that you don’t even know about. And in this case, its another Ferrero Rocher!

You can easily replace the Ferrero in the middle with a dollop of Nutella if you wanted, by coring out part of the middle and making a hidden centre! Kinda like how I do with my Millionaires Cupcakes, with the hidden caramel centre! Either way, it makes a surprise which everyone is bound to enjoy.

If you wanted to make these cupcakes into a hazelnut flavour, you can easily add in some chopped hazelnuts to the cake batter, like I do in my Nutella Cupcakes, or even fold through some Nutella in the cake mix itself, but I tend to find that it dulls the flavour somewhat when baked if there isn’t enough of it.

If you are craving something else that is Ferrero Rocher based, or even Nutella, after reading this post and OBVIOUSLY baking the cupcakes, you could try out my Nutella Brownies, Ferrero Rocher & Nutella Cheesecake, or even my Ferrero Rocher Nutella Tart. Basically all of these recipes show how good a marriage of flavours the two are, so enjoy! x

Ferrero Rocher Cupcakes!

Ferrero Rocher Cupcakes with a Chocolate Sponge, Hidden Ferrero Rocher, Nutella Buttercream Frosting, and even more Ferrero! 
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Category: Cake
Type: Cupcakes
Keyword: Ferrero Rocher
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 3 Medium Eggs
  • 125 g Self Raising Flour
  • 25 g Cocoa Powder
  • 12 Ferrero Rocher

Nutella Buttercream

  • 150 g Unsalted Butter (not stork)
  • 300 g Icing Sugar
  • 150 g Nutella

Decoration

  • 12 Ferrero Rocher
  • Chopped Hazelnuts

Instructions

  • Preheat your oven to 180C/160C Fan, and prep your Cupcake cases. I used Iced Jems Baking Cups so just put them on a flat tray. 
  • Beat together your Butter and Sugar until light and fluffy, and then add in the Flour, Cocoa Powder, and Eggs. 
  • Beat again till smooth, then split evenly between the cases. I use an ice cream/cookie scoop to get them all equal.
  • Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly. 
  • Bake in the oven for 17-20 minutes, or until baked. Cool Completely. 
  • Beat the Unsalted Butter (best at room temp), for a couple of minute until smooth. 
  • Add in the Nutella and beat again briefly. 
  • Add in half of the Icing Sugar and beat, and then the other half and beat. 
  • If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable. 
  • I used a large round tip, and piped my Nutella Buttercream on, and then sprinkled on some hazelnuts, and popped another Ferrero Rocher on! 

Notes

  • The Ferrero Rocher that are hidden inside the cupcakes are optional - or the ones on top are. 
  • You can easily just do one of them, as buying 24 Ferrero Rocher can be expensive if they're not on offer! 
  • Alternatively, you can just make these regular cupcakes, like my Nutella Cupcakes
  • I used the Brown Polka Dot Baking Cups from Iced Jems for these beauties!
  • I also used the Jumbo Round Piping Tip for these! 
  • These will last for 3 days once baked!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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30 Comments

  1. Laura on July 23, 2021 at 8:34 am

    These cupcakes were amazing. I want to adapt this to make a cake if possible, can I use the same recipe ?

  2. Mary Cahill on June 11, 2021 at 7:49 am

    5 stars
    My daughter in law absolutely loved these. Wish I could show the pic I made a board with green stems and leaves and used the cakes as flowers.

  3. Lizzy G on May 28, 2021 at 7:37 pm

    Hi could I ask if dividing recipe to just 6 cupcakes, would 2 eggs be okay? Thank you 😊

    • Jane's Patisserie on June 2, 2021 at 1:09 pm

      I would personally make four (one egg mix) or eight (two egg mix) as then you are using the correct ratios x



  4. Kerry on May 19, 2021 at 10:18 pm

    Hi Jane thank you for letting me the size of your ice cream scoop, i have measured mine and the large is 5.5cm, tried this but inly get 9 cupcakes. Where did you purchase your ice cream scoop from?

    • Jane's Patisserie on May 20, 2021 at 1:25 pm

      I purchase them online! Look for the 5cm specifically!



  5. Kerry on May 16, 2021 at 9:07 pm

    Hi Jane, what size ice cream scoop would you use for these cupcakes? I have a small, medium and large.

    • Jane's Patisserie on May 17, 2021 at 12:08 pm

      I use a 5cm scoop!xx



  6. Jessica on April 11, 2021 at 9:23 am

    5 stars
    Hi Jane, I baked these recently and they were heavenly. Thank you for the recipe!

  7. Tracy mason on December 16, 2020 at 10:18 pm

    Do I put them in the fridge once done or are they OK in a sealed box

    • Jane's Patisserie on December 17, 2020 at 6:31 pm

      I don’t store cakes in the fridge unless there is a fresh topping such as cream cheese frosting or cream – room temp is fine for these!



  8. Dee Weera on September 21, 2020 at 4:13 am

    Found the cup cakes to be a bit dry.

    • Jane's Patisserie on September 21, 2020 at 8:44 am

      That just means they are over baked!



  9. Mona Tailor on August 16, 2020 at 4:12 pm

    Hi, I am looking to make these for my friend for her birthday, however she does not like eggs. What would you recommend as an alternative?

    • Jane's Patisserie on August 17, 2020 at 8:17 pm

      I would look at my vegan cupcake recipes for the base sponge x



  10. Emily on May 20, 2020 at 3:55 pm

    5 stars
    This recipe was great to make but some of the feedback I got was that the sponge was a little bland. Do you know why this might be? Thanks!

    • Jane's Patisserie on May 20, 2020 at 8:47 pm

      Hey! I’m afraid I can’t help peoples taste buds – but the taste can also come from brands of ingredients and so on!



  11. Skippyp on May 8, 2020 at 3:06 pm

    5 stars
    Yummy! I smashed up to distribute the Ferrero Roche and added a little milk to mixture. Result lovely fluffy cake with crispy bits

  12. Angela Heys on February 15, 2020 at 2:57 pm

    Hi do the Ferrero rocher need to be frozen before they are put in to the cake mixture , so they don’t melt please?

    • Jane's Patisserie on February 15, 2020 at 7:08 pm

      You don’t freeze them – you just need to follow the method x



  13. Nicky on December 21, 2019 at 9:16 am

    5 stars
    I made these last week for a bake off charity competition at work. Even though my cupcakes deflated, I hid it with butter cream. I won 1st place! They were delicious. Thank you.

  14. Jody on November 7, 2019 at 4:49 pm

    Im looking to make these this weekend.
    Should the ferrero rocher be completely covered by cake mixture before going in the oven?
    Thanks in advance!

    • Jane's Patisserie on November 7, 2019 at 9:19 pm

      I wouldn’t say it’s essential, but I sorta push it in and it sinks down!



  15. Mariyam Ahmed on October 10, 2019 at 2:15 am

    I made these cupcakes however the cupcakes shrunk in the baking cups when cooling and left a gap at the side of the cupcakes.but I followed the recipe exactly the way it was.
    Thanks

    • Jane's Patisserie on October 10, 2019 at 4:03 pm

      That doesn’t have anything to do with the recipe – that’s down to cooling/the cups itself. What cases did you use? Sometimes if the cupcakes are slightly under-baked when cooling the moisture will make them come apart from the cake.



    • Mariyam Ahmed on October 13, 2019 at 4:23 pm

      I used the same baking cups as the ones above !



    • Jane's Patisserie on October 15, 2019 at 9:21 am

      As mentioned then, it probably hadn’t finished baking so the moisture made it happen!



  16. Siobhan Tate on October 2, 2018 at 12:29 pm

    Can you recommend the quantities to crate a layer cake instead of cupcakes?

    • Jane's Patisserie on October 2, 2018 at 2:23 pm

      Have a look at my Nutella Cake recipe x



  17. Saritha on September 1, 2018 at 11:47 am

    4 stars
    I made these yesterday and they were great! The cake was a little dry but I think that’s my fault as I left it in the oven for 20 mins, so maybe next time I’ll do 17-18 mins. The buttercream was a little thick so I added a little bit of water as advised, and it was pipeable.

    In short, great recipe! It was a hit with the family!

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