The Memory Behind This Treat
The very first time I tested these Ferrero Rocher Cupcakes, it was for my brother’s last-minute birthday “non-party.” He swore he didn’t want a fuss, which of course meant I had 2 hours to pull together something that felt special without looking like I tried too hard. I remember standing in my kitchen, scanning the pantry, when I spotted a hidden stash of Ferrero Rocher from the holidays. That’s when the idea hit: a simple chocolate cupcake, but with that golden, hazelnutty treasure tucked right inside. As they baked, the whole kitchen smelled like a fancy chocolate shop pretending to be a cozy home oven.
When my brother bit into his cupcake, he thought I’d piped in some kind of hazelnut filling—he didn’t realize there was an entire Ferrero Rocher in the center. That’s what I love most about these cupcakes: they look like classic chocolate treats from the outside, but there’s a little surprise celebration baked right into the middle. They quickly became my go-to for any celebration that needed to feel a touch more “wow” without becoming a full-blown production. I’ve made versions of them for quiet anniversaries at home, office birthdays, and even as a fancy add-on to a simple pan of brownies when I didn’t have time for a layered cake.
Over time, these Ferrero Rocher Cupcakes turned into a kind of peace offering and celebration card rolled into one. I’ve dropped them off on friends’ porches after breakups, brought them to baby showers where no one could agree on cake flavors, and even used them as a stand-in when my usual chocolate layer cake felt like too much. They’re the dessert that always says, “I know today is important, and I wanted to do something a little extra,” without you spending all day in the kitchen. That mix of ease, nostalgia, and just a bit of chocolate-hazelnut magic is exactly why they earn a spot at almost every celebration in my house.
How To Make It (Mix & Ingredients)
To make these Ferrero Rocher Cupcakes, you’ll start with a simple, forgiving chocolate batter that feels almost like making a one-bowl cake. In a large bowl, whisk together your dry ingredients: all-purpose flour, sugar, cocoa powder, baking powder, and salt, breaking up any cocoa lumps with the back of your spoon. In a separate bowl, mix the wet ingredients—vegetable oil, buttermilk, egg, and vanilla bean paste—until the mixture looks smooth and a bit glossy. Gently pour the wet mixture into the dry, and whisk or stir just until no dry streaks remain. The batter will be slightly thick and chocolatey, almost like a loose pudding; if you overmix, the cupcakes can turn dense instead of soft and tender.
Instructions Process of Ferrero Rocher Cupcakes
Once your batter is ready, line a 12-cup muffin pan and grab your frozen Ferrero Rocher candies. Add about 1 tablespoon of batter to each liner, then nestle a frozen Ferrero Rocher right in the center. Cover each candy with more batter, filling the cups to about 2/3 full so they have room to rise without spilling over the edges. The freezing step keeps the chocolates from melting into nothing, so you end up with that dreamy hazelnut center after baking. Slide the pan into a 350°F oven and bake until the tops spring back lightly and a toothpick inserted off-center (away from the candy) comes out mostly clean, usually around 16–20 minutes.While the cupcakes cool completely, you’ll make a rich Nutella cream cheese frosting. Beat softened unsalted butter with powdered sugar until it’s pale and fluffy; this step takes a few minutes, and you’ll see the texture visibly lighten. Add softened cream cheese, cooled melted semisweet chocolate, Nutella, cocoa powder, and a pinch of salt, then whip until smooth and thick enough to pipe. If the frosting feels too soft, chill it for 15–20 minutes so it holds its shape on top of the cupcakes. Finish your Ferrero Rocher Cupcakes with a generous swirl of frosting and a sprinkle of crushed hazelnuts for crunch, or crown each one with an extra candy if you want them to look party-ready and over-the-top special.
Make-Ahead & Storage
These Ferrero Rocher Cupcakes are surprisingly make-ahead friendly, which is a gift if you’re hosting a party or just like to work in stages. For the best texture, you can bake the cupcakes (without frosting) up to 2 days ahead, let them cool completely, then store them in an airtight container at room temperature. If your kitchen runs warm, pop the container in the fridge and bring the cupcakes back to room temperature before frosting so the crumb feels soft and tender again. You can also freeze the unfrosted cupcakes: wrap each one tightly in plastic, then store in a freezer bag or container for up to 2 months. To serve, thaw them at room temperature, unwrapped, on a wire rack so any surface moisture can evaporate rather than make the liners soggy.
Because the frosting includes cream cheese and Nutella, fully assembled Ferrero Rocher Cupcakes should be stored in the refrigerator, loosely covered, for up to 3 days. I like to pop them out onto a platter about 20–30 minutes before serving so the frosting softens and the hazelnut filling tastes lush and truffle-like again. If you’re planning ahead for a big celebration, you can make the frosting 1–2 days in advance, store it in an airtight container in the fridge, and then re-whip it for 20–30 seconds before piping so it’s smooth and fluffy. Avoid refrigerating these uncovered for long stretches, or the cupcakes can dry out and the crushed hazelnut topping can lose its crunch. If you love prepping sweet treats ahead, this same strategy works beautifully with other celebration desserts like chocolate hazelnut layer cakes or filled chocolate cupcakes.
Best Ingredients & Party Variations
When you’re building truly irresistible Ferrero Rocher Cupcakes, quality ingredients make all the difference. Choose a good Dutch-processed cocoa powder for a deeper, more “truffle-like” chocolate flavor, and don’t skip the buttermilk—it keeps the crumb tender and moist. I love using vanilla bean paste instead of extract here because it adds those pretty vanilla specks and a more rounded flavor against the bittersweet cocoa. Make sure your Ferrero Rocher chocolates are fully frozen before baking; if they’re only chilled, they’ll melt into the batter instead of staying as that dreamy hazelnut center. And for topping, toast your hazelnuts in a dry skillet for a few minutes—suddenly they go from “nice” to “oh wow, what is that smell?” in the best way.
For parties, this recipe is wonderfully flexible, so you can match your Ferrero Rocher Cupcakes to the celebration. For kids’ birthdays, bake them as minis: use a mini muffin tin, halve the baking time, and press in half a Ferrero Rocher instead of a whole one. For something more elegant, like an anniversary dinner, swirl the frosting high, dip the sides of the frosted crown into finely chopped hazelnuts, and top with a whole Ferrero Rocher for dramatic height. You can even create a tasting trio: classic Nutella frosting, a mocha version (add instant espresso powder), and a salted caramel drizzle version for guests who love that sweet–salty bite. If you want them to feel a little more “holiday,” tuck a hint of orange zest into the batter and frosting, and serve alongside something cozy and seasonal, like my spiced hot chocolate cupcakes or your favorite mulled drink.
Serving of Ferrero Rocher Cupcakes
Conclusion
If you’re anything like me, the best memories always seem to happen around something sweet from the oven and people you love clustered nearby. These Ferrero Rocher Cupcakes aren’t just about chocolate and hazelnut (though, wow, they deliver on that front). They’re about birthdays where everyone goes quiet for the first bite, cozy Friday nights when you “just wanted something special,” and those little moments when a homemade treat makes an ordinary day feel like a celebration.
I hope you feel excited, not intimidated, to pull out your mixing bowls and give these a try. Don’t worry if your swirls of frosting aren’t perfect or a cupcake sinks just a touch—that’s real-life baking, and it still tastes incredible. What matters most is the joy of making something by hand and sharing it with people who appreciate that extra love baked in.
When you do make them, I’d love to hear how they turned out and who you shared them with.
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What makes Ferrero Rocher Cupcakes special compared to regular chocolate cupcakes?
Ferrero Rocher Cupcakes tuck a frozen Ferrero Rocher candy right into the center, so you get a molten, nutty surprise in every bite. The chocolate cake itself is rich and moist, thanks to cocoa powder, buttermilk, and oil. On top, a silky Nutella-cream cheese frosting doubles down on that chocolate hazelnut flavor. A final sprinkle of crushed hazelnuts gives each cupcake a little crunch and a bakery-style finish. Altogether, they taste like your favorite truffle turned into a party-ready dessert.
Why do the Ferrero Rocher chocolates need to be frozen before baking?
Freezing the Ferrero Rocher helps them hold their shape in the hot oven instead of vanishing into the batter. When they go in frozen, they soften slowly as the cupcakes bake, creating a creamy chocolate-hazelnut pocket in the center. This also prevents excess oil and chocolate from leaking into the cupcake and making the texture greasy. If you skip freezing, you’re more likely to end up with a faint hazelnut flavor instead of a distinct candy center. Pop them in the freezer for at least 1 hour before baking for best results.
Can I make Ferrero Rocher Cupcakes ahead and how should I store them?
You can absolutely bake the cupcakes a day in advance; just leave them unfrosted and store them in an airtight container at room temperature. Once completely cool, add the Nutella frosting shortly before serving for the freshest taste and prettiest swirl. Because the frosting contains cream cheese, store any frosted Ferrero Rocher Cupcakes in the refrigerator. Keep them in a covered container so they don’t dry out or absorb fridge odors. Let them sit at room temperature for about 20–30 minutes before serving so the frosting softens and the flavors bloom.
Recipe
Ferrero Rocher Cupcakes
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla bean paste
- 12 Ferrero Rocher chocolates frozen
- 2 cups powdered sugar
- 1/2 cup unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 1/2 cup Nutella
- 2 oz semisweet baking chocolate
- 1 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1/2 cup crushed hazelnuts
- 12 Ferrero Rocher chocolates for topping (optional)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, 3/4 cup cocoa powder, baking powder, and 1 tsp salt until well combined.
- In a separate bowl, whisk together the vegetable oil, buttermilk, egg, and vanilla bean paste until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix.
- Spoon about 1 tbsp of batter into each cupcake liner, then place 1 frozen Ferrero Rocher in the center of each cup.
- Divide the remaining batter over the chocolates, filling each liner about 2/3 full and fully covering the candy.
- Bake for 16–20 minutes, or until the tops spring back lightly and a toothpick inserted into the cake portion (not the center) comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, melt the semisweet baking chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth, then let it cool slightly.
- In a mixing bowl, beat the softened unsalted butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the cream cheese, melted and cooled chocolate, Nutella, 1 tbsp cocoa powder, and a pinch of salt, then beat until the frosting is smooth, thick, and well combined.
- Chill the frosting in the refrigerator for about 15 minutes, or until it is firm enough to pipe and hold its shape.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a large tip, or use an offset spatula to generously frost each cupcake.
- Sprinkle the frosted cupcakes with crushed hazelnuts and top each with an additional Ferrero Rocher if desired.
Notes
- For a richer flavor, you can substitute melted butter for the vegetable oil in the cupcake batter.
- If you do not have buttermilk, mix 1 cup milk with 1 tbsp vinegar or lemon juice, let it sit for 5 minutes, then use as directed.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
