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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
Grams
-
Ounces
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!