Ferrero Rocher Cupcakes – Chocolate cupcakes topped with Nutella buttercream and the classic hazelnut candy. Dreamy chocolate hazelnut flavor and a touch of elegance makes these treats so good.
Love hazelnut? Our readers are obsessed with this Chocolate Hazelnut Mousse dessert. It’s rich and decadent and perfect for holidays!
Ferrero Rocher Cupcakes and Frosting
If you love Ferrero Rocher chocolates, then have I got news for you: they’re amazing on cupcakes!
Did anyone else used to believe Ferrero Rocher candies were the epitome of sophistication as a child?
Maybe it was the alluring gold foil wrapping or the fact that I only saw them on special occasions.
I still love the combinations of crunchy hazelnuts and smooth milk chocolate. And there’s no better way to enjoy them than on top of cupcakes, unless of course you’re making this easy Ferrero Rocher Milkshake recipe!
Simple (but delicious) chocolate cupcakes provide the foundation for this recipe. For more hazelnut flavor, each one is topped with a swirl of Nutella frosting.
Finally, a whole Ferrero Rocher truffle tops each one. These cupcakes look as incredible as they taste!
Ingredient Notes
- Nutella. This chocolate hazelnut spread is a European staple but readily available in most supermarkets in the US now too. Generic versions, labeled “chocolate hazelnut spread” will work too.
- Heavy whipping cream. Helps make the frosting extra rich and creamy. Do not substitute milk or half and half.
- Ferrero Rocher chocolates. You’ll need 12 full unwrapped candies for topping your cupcakes.
- Hazelnuts. Find hazelnut pieces in the baking aisle or buy full sizes hazelnuts and crush them yourself.
How to Make Ferrero Rocher Cupcakes
For the cupcakes: Bake and cool cupcakes according to recipe!
For the nutella frosting:
Beat butter and Nutella together in a stand mixer until smooth. Add powdered sugar in batches, beating between each addition.
Finally, add the vanilla and heavy cream. Beat well for a few minutes. The frosting should get a lovely “whipped” consistency!
To assemble:
Transfer the frosting to a piping bag. Pipe frosting onto cupcakes, then press on the crushed hazelnuts lightly.
Add another swirl of buttercream on top, then place a Ferrero Rocher over each cupcake.
Recipe FAQs
Ferrero Rochers are chocolate candy truffles filled with hazelnut pieces. They have a satisfying crunch that yields to smooth milk chocolate.
Yes, you can make these with a classic Chocolate Buttercream Frosting instead of the Nutella version. I happen to love the added dimension the hazelnut flavor gives the chocolate!
Yes, you can freeze the chocolate cupcakes before decorating them. Let them thaw completely before adding the fresh buttercream and toppings.
Ferrero Rocher Cupcakes are best enjoyed within 4- 5 days if kept in the fridge. Frozen cupcakes will keep for about 3 months.
More Easy Cupcake Recipes
- These fall spiced Pumpkin Cupcakes go great with a tangy Cream Cheese Frosting!
- My Vanilla Bean Cupcakes recipe is soft, moist, and yummy!
- My eldest daughter always requests these cute Watermelon Cupcakes anytime she has an event, they are picture perfect!
- These Lemon Cupcakes go great with Lemon Buttercream Frosting!
- Make these easy and basic Yellow Cupcakes! Spice it up with this Chocolate Buttercream Frosting for a perfect dessert!
Pin this now to find it later
Pin It
Ferrero Rocher Cupcakes
Ingredients
For the cupcakes
For the Frosting
- 1 ½ cups butter softened
- ½ cup Nutella
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy whipping cream
For Toppings
- 1 cup crushed hazelnuts
- 12 Ferrero Rocher chocolates
Instructions
- Bake and Cool chocolate cupcakes.
- Frosting:
- In the bowl of a stand mixer with a paddle attachment, Add the butter and Nutella. Beat until nice and smooth. About 2-3 minutes.
- Add the powdered sugar, one cup at a time, combining after each addition.
- Last, add in the vanilla and heavy cream and mix on high speed for 2-3 minutes until you get a nice “whipped” consistency.
- Assembly:
- Add the buttercream into a piping bag with a detachable tip (or divide the buttercream evenly between two bags. One with a round, and one with a large star tip. I used a Wilton 1M star and 2A round tip)
- With the round tip, pipe a generous circle of frosting on top of the cupcake and gently press into the crushed hazelnuts. Knock off any access hazelnuts.
- With the star tip, pipe a swirl of frosting on top of the hazelnuts and top with a Ferrero Rocher chocolate.
- Continue with all the cupcakes.
- Store in an airtight container in the refrigerator. Bring to room temperature before serving.
Notes
- Chocolate Cupcakes. Use a 1/2 batch of my perfect chocolate cupcake recipe. Or double the topping and make 24 cupcakes. Or use devil’s food cake mix cupcakes!
- For delicious results, use my homemade vanilla extract recipe!
- Best frosting tips. Spoon the frosting into a disposable bag. Slide that bag into a second disposable bag fitted with a round tip. Then when it’s time to use the star tip, just slide the frosting bag out, change out the tip (on the second bag), and voila! Easy peasy.
- Storing. Keep the Ferrero Rocher cupcakes in the refrigerator in an airtight container. Bring to room temperature before serving.
- See blog post for more recipe tips and tricks.
Nutrition
Chocolate and Hazelnut combine to make Ferrero Rocher Cupcakes! Sweet and nutty with an irresistible Nutella frosting, these are a must try dessert for any occasion.
What a hit these were. I offered to make a birthday cake or cupcakes for a volunteer of a local organization. This recipe makes a dozen regular cupcakes AND a dozen mini cupcakes. I did not include the first layer of icing and crushed nuts but they still turned our great.
I was wondering if this recipe could be doubled and made as a cake?
I haven’t tried this recipe as a cake yet.
These are the best cupcakes ever! The flavor is amazing! And I think these may be my husbands new favorite dessert!