These Ferrero Rocher cupcakes feature a super moist and rich chocolate cupcake base bursting with intense chocolate flavor! Each cupcake is filled with Nutella and topped with a smooth and creamy Nutella buttercream. Garnished with hazelnut pieces, Ferrero Rocher chocolates, and strawberries, these treats transform into a stunning cupcake masterpiece!
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Why This is the Best Recipe
Calling all chocolate and hazelnut lovers! After many rounds of R&D, I have created a super moist and rich chocolate cupcake that's so easy to make and will surely become your go-to recipe. Paired with so much hazelnut flavor coming from the Ferrero Rocher chocolates, the Nutella buttercream, and crushed hazelnut pieces, this is truly the ultimate chocolate and hazelnut cupcake. These cupcakes are perfect for dinner parties, gifting, or satisfying your cravings for something decadent!
Now my secret ingredients for making these cupcakes so moist, light and fluffy while having so much chocolate flavor are: Dutch-process cocoa powder, instant espresso, dark brown sugar, and sour cream! And I'll explain why:
- Dutch-process cocoa powder - I use this type of cocoa powder over natural cocoa powder for a smoother and milder flavor, which complements the Nutella flavor perfectly. Its darker color also adds richness and visual appeal to the chocolate cupcakes, making them look more decadent and chocolatey!
- Instant espresso - Enhances and deepens the chocolate flavor in cupcakes by adding so much richness! The small amount of caffeine in espresso intensifies the cocoa flavor without adding a noticeable coffee taste. It complements the chocolate flavor by providing a subtle bitterness and complexity, resulting in a more intense chocolate flavor in these cupcakes.
- Dark brown sugar - Contains molasses, which contributes to a rich, caramel-like flavor and a hint of bitterness. It also provides additional moisture to the cupcakes, resulting in a softer and more tender texture.
- Sour cream - I absolutely love adding sour cream to my cupcake recipes! Sour cream adds moisture without thinning the cake batter, adds fat for creaminess, and even controls browning. The sour cream does all of this thanks to its high fat content and acidity!
Why You'll Love This Recipe
- These cupcakes feature hazelnuts in every bite from the Ferrero Rocher chocolates, the Nutella, to the crushed hazelnut pieces.
- These chocolate cupcakes are super moist, tender, and soft with a melt-in-your-mouth texture.
- The Nutella buttercream is smooth and creamy, and the perfect complement to these chocolate cupcakes.
- These cupcakes are filled with Nutella - we all love a surprise filling!
- Straightforward cupcake recipe that's easy to make ahead of time.
- Beautiful garnishings with Ferrero Rocher chocolates and strawberries make an impressive presentation!
Tools
- Stand mixer or hand mixer - Useful for thoroughly mixing the cupcake batter and whipping up the buttercream.
- Sifter - Used to sift the cocoa powder as it helps to break up any clumps and adds more air to the powder.
- Kitchen scale - Used to accurately weigh all ingredients as my recipe is mainly in grams.
- Gold cupcake liners - You can use any cupcake liner, but I used these gold ones to give off the Ferrero Rocher wrapper effect!
- Cupcake tin - A standard cupcake tin with 6 or 12 cups is important for baking these cupcakes.
- Cupcake corer - You can use a cupcake corer like this one, but I prefer to just use the end of a piping tip (1-inch diameter). Either works!
- Piping bags (optional) - Used to pipe the buttercream on top of the cupcakes. If you don't have any, you can use the corner of a ziplock bag.
Ingredients
- All-purpose flour
- Dutch-process cocoa powder - Read "Frequently Asked Questions" about how to substitute this ingredient.
- Leavening agents - I use both baking soda and baking powder for these cupcakes. Since this recipe uses Dutch-processed cocoa powder, it must be treated with baking powder, given that its acidity has already been neutralized. On the other hand, this recipe also features sour cream which activates the baking soda, resulting in a lighter texture.
- Salt
- Hot water - Make sure your hot water is boiling.
- Instant espresso - If you don't want to use espresso, you can omit this completely!
- Flavorless oil - Oil keeps cupcakes so moist and tender. Some examples include canola oil, sunflower oil, vegetable oil, or corn oil.
- Granulated sugar
- Dark brown sugar - I prefer dark brown sugar for ultimate flavor depth and additional moisture, but light brown sugar will work too.
- Egg + extra egg yolk - The extra egg yolk adds richness and moisture to the cupcakes. Make sure your eggs are at room temperature.
- Sour cream - Make sure your sour cream is at room temperature to avoid curdling of the batter.
- Vanilla extract or paste
- Unsalted butter - Using room temperature butter is the most important step in a successful buttercream!
- Powdered sugar - Used to sweeten the frosting. I opted for the minimum amount of sugar to create a buttercream that's less sweet compared to traditional American buttercream. If you prefer a sweeter frosting or a firmer texture, feel free to increase the quantity of sugar as desired.
- Nutella - I'm partial to the classic Nutella, but any chocolate hazelnut spread will work! I found Lidl's hazelnut spread to be equally as good.
- Heavy cream - I prefer heavy cream over milk. The heavy cream helps to dissolve the powdered sugar and create a smooth texture. You need the higher fat for the buttercream to get the perfect consistency.
- Ferrero Rocher - Not a Ferrero Rocher cupcake without these chocolates!
- Hazelnut pieces - This is optional, but these pieces give such a crunchy texture to the cupcakes.
Tips For Making Super Moist Chocolate Cupcakes
- It's always best to follow the recipe as closely as possible for the best results. It's important to note that when substituting ingredients in a recipe, the final outcome may differ slightly from the original recipe. Given that baking is a precise science, it's recommended not to make any substitutions to minimize the risk of errors. Especially when it comes to substituting cocoa powder, you run the risk of altering the texture as well. Try your best to stick to the recipe!
- Use room temperature eggs and sour cream. This will help the ingredients to emulsify well, creating a rich texture in your cupcakes. Some quick tips if you forget to pull out the ingredients out of the refrigerator before baking!
- Eggs - Place the cold eggs in a bowl of warm water and let it sit for at least 10-15 minutes.
- Sour cream - Microwave first for 15 seconds on high power. Continue microwaving in 5 second intervals, pausing to check the sour cream until it reaches room temperature.
- Make sure you baking powder is fresh. Baking powder is so important for ensuring proper rising of these cupcakes, but it has a limited shelf life once opened. To check its freshness, simply add a small amount to boiling water. If it bubbles, it's still usable; if not, it's time to replace it!
- Make sure your hot water is boiling when adding to your cupcake batter. Espresso powder readily dissolves in hot, near boiling water, which is why my recipe requires this. Boiling water also helps "bloom" cocoa powder and provides the cake with a fluffy and soft texture at the end. So don't be afraid to make this piping hot!
- Don't overmix the batter. When mixing the flour into the cupcake batter, be gentle and avoid overmixing. Overmixing can lead to a denser texture in the final product. Mix just until the ingredients are combined to maintain a light and fluffy texture. I would use a spatula instead of a whisk at this step to avoid overmixing!
- Place your batter into a gallon size ziplock bag and "pipe" into each cupcake liner. I found that this tip is better than scooping your batter with a cookie scoop. This allows for me to control how much batter goes into each liner, which results in even, uniform cupcakes and a perfect finished product. This also prevents the crazy mess that happens with scooping thin batter!
- Allow proper cooling time. After baking, allow the cupcakes to cool completely before frosting or decorating them. This ensures that the cupcakes set properly and helps the flavors develop.
Tips For Making Nutella Buttercream
- Use a stand mixer or hand mixer to help you get a fluffy buttercream. Not only does a stand mixer or hand mixer simplify the process of making buttercream, it also produces buttercream with the best consistency. It also reduces arm fatigue, which is a plus in my book!
- I use both the paddle attachment and the whisk attachment to make the perfect buttercream for cupcakes. When beating the butter, I like to use the paddle attachment to easily beat the butter completely. Then I replace the paddle attachment with the whisk attachment when I'm adding in the powdered sugar to create a fluffy, light buttercream frosting. The best of both worlds in my opinion!
- Use room temperature butter and heavy cream. Using room temperature butter is the most important step in a successful buttercream! Cold, firm butter will be difficult to cream, regardless of how long you mix it. Cold ingredients can also result in a curdled or lumpy texture in your buttercream. However, make sure your butter isn't too soft!
- Make sure to sift all of the powdered sugar and cocoa powder. If your powdered sugar contains cornstarch, there is usually no need to sift beforehand. But I just like to do it as a cautionary measure to help break up any clumps, ensuring a smooth and lump-free buttercream.
- Press out air bubbles with a silicone spatula. It's quite common for air bubbles to develop as frosting is mixed and churned. Since we're blending this Nutella buttercream for several minutes, you might see small air bubbles in the finished product. To eliminate these air bubbles, use a large silicone spatula to fold the frosting over in sweeping motions while gently pressing down. Repeat until the air bubbles are gone!
Storage Instructions
- Storing - Store frosted cupcakes in an airtight container to protect the cupcakes from drying out and keeping them fresh. Leave at room temperature for up to 3 days or place in the refrigerator for up to 5 days. Be sure to take the cupcakes out of the fridge for at least 30-60 minutes so that they come to room temperature before serving.
- Freezing unfrosted cupcakes - Allow them to cool completely and place in an airtight container or freezer bag for up to 3 months.
- Freezing frosted cupcakes (without garnishes) - Place the cupcakes on a baking sheet in the freezer until the frosting becomes firm. Once firm, individually wrap each cupcake with plastic wrap, or place them in an airtight container or freezer bag for up to 3 months. When ready to enjoy, thaw the frozen cupcakes in the refrigerator overnight or at room temperature, and if needed, add fresh garnishes. Properly stored and thawed, these frozen treats will still retain their deliciousness!
Frequently Asked Questions
CAN I SUBSTITUTE DUTCH-PROCESS COCOA POWDER FOR NATURAL COCOA POWDER?
Yes you can, but you will need to make some additional adjustments. Make sure to substitute the same amount of natural cocoa, but replace the baking powder with half the amount of baking soda.
Example - One batch of these cupcakes calls for 45 g of Dutch-process cocoa powder, 1 tsp baking soda, and ½ tsp baking powder. To substitute with natural cocoa powder, use 45 g of natural cocoa powder, 1 tsp baking soda + another ¼ teaspoon of baking soda.
However, it's important to note that when substituting ingredients in a recipe, the final outcome may differ slightly from the original recipe, especially since natural cocoa powder produces a lighter color and tends to be more bitter. To get the best results, it is recommended to stick with the Dutch-process cocoa powder that I call for in this recipe!
WHAT CAN I SUBSTITUTE FOR SOUR CREAM?
Buttermilk and lemon juice would be a good replacements to mimic the same acidity, but they lack the fat like sour cream. So the best replacement would be plain, full-fat Greek yogurt. This will provide a nearly identical taste and texture to sour cream and can be used as a one-to-one replacement. Although sour cream can be substituted, be aware that the end result may not be the same as using the ingredient called for in the recipe.
HOW DO I KNOW WHEN THE BUTTERCREAM IS READY?
Getting a fluffy buttercream takes time, so if your buttercream looks too hard to spread, then keep whipping it! You can also add more heavy cream (half a tablespoon at a time) to create a thinner consistency. Be sure to scrape down the sides of the bowl often so that the buttercream can mix evenly together. And use your judgement, always!
HOW DO I PREVENT THE BUTTERCREAM FROM TASTING SO SWEET?
One common criticism of American buttercream is that it's overwhelmingly sweet, largely due to the amount of powdered sugar needed to thicken the buttercream. The solution? Whip the frosting! Don't hesitate to beat the frosting on medium-high to high speed for 5 minutes after incorporating each ingredient. The longer you allow the frosting to whip, the less pronounced its sweetness will be.
CAN I BAKE THESE CUPCAKES AHEAD OF TIME?
Yes, you can bake the cupcakes up to two days ahead. How you can plan:
- Day 1: Make the Nutella buttercream and store in an airtight container in the fridge.
- Day 2: Bake the cupcakes, cool, and store unfrosted cupcakes in an airtight container at room temperature.
- Day of event/party: Remove the buttercream from the fridge and bring it to room temperature before whipping it again until it is light and fluffy. Pipe the buttercream onto the cupcakes and garnish!
Ferrero Rocher Cupcakes
- Prep Time: 1 hr
- Cook Time: 17 min
- Total Time: 0 hours
- Yield: 12 cupcakes 1x
- Category: Cupcakes
- Cuisine: American
Description
These Ferrero Rocher cupcakes feature a super moist and rich chocolate cupcake base bursting with intense chocolate flavor! Each cupcake is filled with Nutella and topped with a smooth and creamy Nutella buttercream. Garnished with hazelnut pieces, Ferrero Rocher chocolates, and strawberries, these treats transform into a stunning cupcake masterpiece!
Ingredients
CHOCOLATE CUPCAKES
- 110 g all-purpose flour
- 45 g Dutch process cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 95 g flavorless oil
- 85 g granulated sugar
- 85 g brown sugar
- 1 egg + 1 egg yolk
- 110 g sour cream
- ¾ tsp vanilla extract or paste
- 105 g hot water, boiling
- ¾ tsp instant espresso
- 200-250 g Nutella
- 75-100 g hazelnuts, roasted and chopped
- 6 strawberries, halved
- 6 Ferrero Rocher chocolates, halved
NUTELLA BUTTERCREAM
- 200 g unsalted butter, room temperature
- 160 g Nutella
- ¼ tsp salt
- 290 g powdered sugar
- 25 g Dutch-process cocoa powder
- 35 g heavy cream
Instructions
CHOCOLATE CUPCAKES
- Preheat - Preheat the oven to 350°F (180°C) and line a cupcake or muffin pan with 12 liners and set aside.
- Mix the dry ingredients - In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients - In a separate large mixing bowl, whisk together the oil and sugars. Then add in the eggs, sour cream, and vanilla extract.
- Prepare the hot water - In a measuring cup, mix the hot water and espresso together. Slowly pour the hot water into the wet mixture. Whisk until combined.
- Combine the batter - Using a spatula, add the dry ingredients into the wet ingredients and mix until just combined.
- Bake - Divide the batter evenly between the cupcake liners (about ¾ full) and bake for about 15-17 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven and let the cupcakes cool for 10 minutes. Then transfer to a wire rack to cool completely.
NUTELLA BUTTERCREAM
- Beat the butter - In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter on medium speed until creamy and smooth, about 2-3 minutes.
- Mix in the other ingredients - Mix in the Nutella, vanilla extract, and salt to the bowl and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed.
- Add the powdered sugar - Replace the paddle attachment with the whisk attachment. Gradually add the sifted powdered sugar, about 1 cup at a time, whipping on low speed until fully incorporated before adding more. Adjust the amount of powdered sugar based on your desired sweetness and consistency.
- Add the cocoa powder - Once all the powdered sugar has been added, add the cocoa powder. Increase the mixer speed to medium and whip the buttercream until light and fluffy, about 2-3 minutes.
- Mix in the heavy cream - Add the heavy cream and whip until you reach your desired consistency, about 3-5 minutes. Taste the buttercream and adjust the sweetness or flavoring if necessary.
ASSEMBLY
- Core each cupcake - Using a cupcake corer or the end of a 1-inch piping tip, core the middle of each cupcake, about ⅔ deep. Fill each cupcake with Nutella filling.
- Pipe the first layer - Transfer half of the Nutella buttercream to a piping bag fitted with a medium-sized round piping tip (I used Wilton's 2A tip). Pipe a round buttercream design to each cupcake. It doesn't have to be perfect!
- Add the hazelnut pieces - On a plate with a few small pieces of chopped hazelnuts at a time, press the frosted cupcake to the plate until completely covered. Do this for all the cupcakes.
- Pipe another layer - Transfer the other half of the Nutella buttercream to a piping bag fitted with a piping tip of your choice (I used Wilton's 2D tip). Pipe another small layer of this buttercream on top of each frosted cupcake.
- Garnish - Top with a halved strawberry and Ferrero Rocher chocolate.
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