Ferrero Rocher Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cool Time: 1

Total Time: 1 40

Servings: cupcakes

Calories: 571kcal

Each moist cupcake is topped with homemade ganache and Ferrero Rocher chocolates!

Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.
½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
Add the granulated sugar and whisk to combine.
1 cup granulated sugar
Add the flour, cocoa, and baking powder. Mix just until combined– you don’t want to overmix.
1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
Divide the batter between the cupcake tin wells, filling each one with about ¼ cup of batter.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack and set them aside to cool completely before frosting.

Add the chopped chocolate to a medium-sized heat-proof bowl and set it aside.
12 ounces semisweet chocolate
Heat the heavy cream in a small saucepan set over medium heat, just until it begins to steam. Pour the cream over the chocolate and allow it to sit for 1 minute.
1½ cups heavy cream
Stir the ganache until it comes together, about 1 minute.
Remove ⅓ cup of ganache to a small bowl and stir in the chopped hazelnuts.
¼ cup finely chopped roasted salted hazelnuts
Set the remaining ganache aside for 1 hour, or until it has cooled completely.
When the ganache is cool, beat it with a hand mixer on medium speed for 3-4 minutes, or until it becomes light and fluffy. If the frosting becomes grainy or wet, add 1 cup of powdered sugar and continue mixing until it comes together into a light and fluffy frosting.
Transfer the whipped ganache to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
To assemble, cut a small hole out of the center of each cupcake (about the size of a quarter) and fill it with the chocolate-hazelnut mixture. Then place the cut out piece of cake back on top and top the cupcake with whipped ganache.
Top each cupcake with an unwrapped Ferrero Rocher chocolate.
12 Ferrero Rocher chocolates

You can use any milk you prefer, including non-dairy milk.
You can use canola oil in place of vegetable oil in the cupcakes, but I do not recommend using melted butter.
You can use any unsweetened cocoa powder you have on hand, although I recommend Dutch-processed.
Feel free to swap the semisweet chocolate for milk or dark chocolate.
Measure your flour using the spoon-and-level method to prevent dry cupcakes.
Take care not to overmix the batter; otherwise, your cupcakes will end up dense and tough.
Toast hazelnuts in a 350°F oven for 7-10 minutes, stirring halfway. Let cool and wrap in a kitchen towel, rubbing to remove the skins.
If you don't have a piping tip, you can fill a Ziplock bag and snip off one corner to create one.

Storage: Store Ferrero Rocher cupcakes in an airtight container in the refrigerator for up to 3 days.