Ferrero Rocher® chocolate cupcakes

    45 min

    Ferrero Rocher sweets are baked inside cupcakes, then iced with Nutella® and chopped hazelnuts to make these extremely indulgent chocolate treats!

    4 people made this

    Makes: 24 cupcakes

    • 275g plain flour
    • 45g cocoa powder
    • 1 tablespoon baking powder
    • 180ml milk
    • 4 tablespoons Frangelico hazelnut liqueur
    • 1 teaspoon vanilla extract
    • 225g butter
    • 300g caster sugar
    • 3 eggs, room temperature
    • 24 chocolate-hazelnut truffles (such as Ferrero Rocher(R)), wrappers removed
    • 375g chocolate-hazelnut spread (such as Nutella(R))
    • 30g chopped hazelnuts

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat an oven to 180 C / Gas 4. Line a cupcake tin with paper or foil cases. Sift together the flour, cocoa and baking powder; set aside. Combine the milk, liqueur and vanilla in a small bowl.
    2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Spoon the chocolate mixture into paper cupcake cases.
    3. Press an unwrapped Ferrero Rocher sweet into the bottom of each cupcake and arrange cupcake mixture over the top of each sweet. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the tin for 5 to 10 minutes before removing to a wire rack to cool completely.
    4. Ice cooled cupcakes with Nutella spread and garnish with chopped hazelnuts.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Most of the hazelnut flavor in this cupcake comes from the Nutella® frosting. It is good, but I was disappointed that the cake itself did not have a stronger hazelnut presence. If you were to add more Frangelico liqueur the cake would be too sweet. I did place a small amount of batter in the tins before adding the candies. Next time I would simply fill the tins and push the candies into the batter. Thanks for sharing!  -  21 Jul 2009  (Review from Allrecipes US | Canada)


    I used Hershey's Special Dark cocoa and frozen Ferrer Rocher candies (no special reason for freezing, just what I had). I need more practice making pretty cupcakes, but I'll eat tasty and ugly ones any day!  -  15 Jan 2010  (Review from Allrecipes US | Canada)


    Very dry and flat. I used unsalted butter so I'm thinking it needed salt.  -  13 Jun 2010  (Review from Allrecipes US | Canada)