Ferrero Rocher Cupcakes
Rich chocolate cupcakes with a hidden Ferrero Rocher center and Nutella cream cheese frosting.
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
- Keep the Ferrero Rocher chocolates frozen until you are ready to add them to the batter so they hold their shape while baking.
- 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.
- 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.