Introduction & Inspiration
This Ferrero Rocher Stuffed Cupcakes recipe is a celebration of luxurious flavors and textures. I’ve always been captivated by Ferrero Rocher chocolates – their delicate hazelnut shell, creamy Nutella filling, and whole hazelnut center are simply divine. The perfect candy.
The idea of incorporating these iconic chocolates into a cupcake seemed like the perfect way to create a truly decadent and unforgettable dessert. I wanted a cupcake that was both elegant and surprisingly easy to make.
I envisioned a rich, moist chocolate cupcake with a whole Ferrero Rocher hidden inside, topped with a creamy Nutella buttercream frosting and garnished with chopped Ferrero Rocher pieces.
This recipe is the result of that vision, a perfect blend of chocolate, hazelnut, and creamy goodness in a delightful cupcake form. It’s a recipe that’s sure to impress.
Nostalgic Appeal
Ferrero Rocher chocolates, with their gold foil wrapping and elegant presentation, are often associated with special occasions, holidays, and gifts. They evoke feelings of luxury and indulgence.
Chocolate cupcakes, too, hold a special place in many hearts. They’re a classic treat that’s often associated with birthdays, parties, and celebrations.
These Ferrero Rocher Stuffed Cupcakes tap into that nostalgia, offering a sophisticated and decadent twist on a classic dessert. They’re a perfect way to elevate any occasion.
The hidden Ferrero Rocher inside each cupcake adds an element of surprise and delight, making these cupcakes even more memorable.
Homemade Focus (with a Shortcut)
While this recipe utilizes a convenient shortcut with the devil’s food cake mix, the emphasis is still on creating a homemade experience. The Nutella buttercream frosting is made entirely from scratch, and it’s what truly makes these cupcakes special.
Using a cake mix allows us to focus on the frosting and the overall presentation, making this recipe approachable for bakers of all skill levels. Easy to do.
The homemade Nutella buttercream, with its creamy texture and rich hazelnut-chocolate flavor, elevates the entire cupcake. It’s a key element.
This recipe strikes a perfect balance between convenience and homemade goodness, making it ideal for both busy weeknights and special occasions.
Flavor Goal
The primary objective of this recipe is to create a cupcake that’s a symphony of chocolate and hazelnut flavors, with a moist chocolate cake, a hidden Ferrero Rocher surprise, and a creamy, decadent Nutella buttercream frosting.
The devil’s food cake mix provides a rich and intensely chocolatey base. Chocolate base.
The Ferrero Rocher hidden inside each cupcake adds a burst of hazelnut, creamy filling, and a delightful crunch.
The Nutella buttercream frosting is the star of the show. It’s creamy, smooth, and packed with hazelnut-chocolate flavor, complementing the cake and the Ferrero Rocher perfectly.
The chopped Ferrero Rocher garnish adds another layer of texture and reinforces the hazelnut-chocolate theme.
Ultimately, I wanted a cupcake that was both indulgent and satisfying, a treat that would appeal to chocolate and hazelnut lovers of all ages.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Ferrero Rocher Stuffed Cupcakes so delicious:
Devil’s Food Cake Mix: This provides the base for the cupcakes, offering a moist and intensely chocolatey flavor.
Ferrero Rocher Chocolates (Divided): These are used both as a hidden surprise inside the cupcakes and as a garnish on top.
Butter (Softened): This is the base of the Nutella buttercream frosting, providing richness and creaminess.
Powdered Sugar: This sweetens the frosting and helps to create a smooth texture.
Nutella: This is the key ingredient in the frosting, providing that signature hazelnut-chocolate flavor.
Vanilla Extract: Vanilla enhances the overall flavor of the frosting.
Salt: A pinch of salt balances the sweetness and enhances the other flavors.
Heavy Cream (If Needed): This can be added to the frosting, one tablespoon at a time, if it’s too thick.
Chopped Ferrero Rochers (for Garnish): These add a final touch of texture and reinforce the hazelnut-chocolate theme.
Essential Equipment
You’ll need a few basic tools for this recipe:
Muffin Pan: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the pan and make cleanup easier.
Large Bowl: This is for making the frosting.
Hand Mixer: This is essential for creaming together the butter and powdered sugar and making the frosting.
Spatula: For various things.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
- devil’s food cake mix, plus ingredients called for on box
- 12 Ferrero Rocher chocolates
- 1 cup butter
- 3 cups powdered sugar
- 1/2 cup Nutella
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 tablespoons heavy cream, if needed
- Chopped Ferrero Rochers, for garnish
Step-by-Step Instructions
Let’s bake these decadent Ferrero Rocher Stuffed Cupcakes!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 2: Make the Cupcakes
Prepare the devil’s food cake mix according to the instructions on the box.
Fill each cupcake liner about 1/4 full with batter.
Place one unwrapped Ferrero Rocher chocolate in the center of each partially filled cupcake liner.
Top each Ferrero Rocher with more batter, so that the cupcakes are about 3/4 of the way full.
Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the cake (not the Ferrero Rocher) comes out clean.
Step 3: Cool the Cupcakes
Let the cupcakes cool completely in the muffin tin before frosting.
Step 4: Make the Nutella Buttercream
While the cupcakes are cooling, make the buttercream. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add the Nutella, vanilla extract, and salt and beat until smooth and fully combined.
If the buttercream is too thick, add heavy cream one tablespoon at a time and beat to combine, until it reaches your desired consistency.
Step 5: Frost and Garnish
When the cupcakes are completely cool, pipe or spread the Nutella buttercream onto the cupcakes.
Garnish each cupcake with chopped Ferrero Rocher pieces.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes. Be sure to check for doneness with a toothpick and remove them from the oven as soon as the toothpick comes out clean.
Problem: Frosting is too stiff.
Solution: Gradually add more heavy cream, a teaspoon at a time, until the frosting reaches your desired consistency.
Problem: Frosting is too soft.
Solution: Add more powdered sugar.
Tips and Variations
Here are some extra tips and variations to customize your Ferrero Rocher Stuffed Cupcakes:
Tip: For a more intense Nutella flavor, add an extra tablespoon or two of Nutella to the frosting.
Variation: Use a different flavor of cake mix, such as chocolate fudge or dark chocolate, for a different base flavor.
Variation: Add a layer of chocolate ganache to the top of the cupcakes before adding the Nutella buttercream.
Tip: If you don’t have a piping bag, you can simply spoon the frosting onto the cupcakes and spread it with a knife or spatula.
Variation: Garnish the cupcakes with whole hazelnuts or a drizzle of melted chocolate instead of chopped Ferrero Rochers.
Variation: Add chopped hazelnuts.
Serving and Pairing Suggestions
These Ferrero Rocher Stuffed Cupcakes are a decadent treat that’s perfect for any special occasion. Here are some serving ideas:
Serve them at room temperature or slightly chilled.
Pair them with a glass of cold milk, a cup of coffee, or a glass of dessert wine.
Serve them at a birthday party, a holiday gathering, or any celebration where you want to impress your guests.
Offer them as an after-dinner treat or a special snack.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 12 cupcakes):
- Calories: 450-500
- Fat: 25-30g
- Sugar: 40-45g
- Protein: 4-6g
Enjoy in moderation.
Enjoy these cupcakes in moderation as part of a balanced diet.
Print
Ferrero Rocher Stuffed Cupcakes
Description
This Ferrero Rocher Stuffed Cupcakes recipe is a celebration of luxurious flavors and textures. I’ve always been captivated by Ferrero Rocher chocolates – their delicate hazelnut shell, creamy Nutella filling, and whole hazelnut center are simply divine. The perfect candy
Ingredients
- devil’s food cake mix, plus ingredients called for on box
- 12 Ferrero Rocher chocolates
- 1 cup butter
- 3 cups powdered sugar
- 1/2 cup Nutella
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 tablespoons heavy cream, if needed
- Chopped Ferrero Rochers, for garnish
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 2: Make the Cupcakes
Prepare the devil’s food cake mix according to the instructions on the box.
Fill each cupcake liner about 1/4 full with batter.
Place one unwrapped Ferrero Rocher chocolate in the center of each partially filled cupcake liner.
Top each Ferrero Rocher with more batter, so that the cupcakes are about 3/4 of the way full.
Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the cake (not the Ferrero Rocher) comes out clean.
Step 3: Cool the Cupcakes
Let the cupcakes cool completely in the muffin tin before frosting.
Step 4: Make the Nutella Buttercream
While the cupcakes are cooling, make the buttercream. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add the Nutella, vanilla extract, and salt and beat until smooth and fully combined.
If the buttercream is too thick, add heavy cream one tablespoon at a time and beat to combine, until it reaches your desired consistency.
Step 5: Frost and Garnish
When the cupcakes are completely cool, pipe or spread the Nutella buttercream onto the cupcakes.
Garnish each cupcake with chopped Ferrero Rocher pieces.
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made decadent Ferrero Rocher Stuffed Cupcakes by preparing a devil’s food cake mix, partially filling cupcake liners with batter, placing a Ferrero Rocher in the center of each, topping with more batter, baking the cupcakes, making a Nutella buttercream frosting, frosting the cooled cupcakes, and garnishing with chopped Ferrero Rochers.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Frost and decorate the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting.
Q: Can I use a different type of chocolate for the garnish?
A: Yes, you can use any type of chocolate that you like, such as milk chocolate, dark chocolate, or white chocolate.
Q: I don’t have Nutella. Can I use something else?
A: You can try using another hazelnut spread, but the flavor will be slightly different. Nutella is key to the Ferrero Rocher flavor profile.
Q: Can I make mini cupcakes instead of regular-sized cupcakes?
A: Yes, you can use a mini muffin tin and adjust the baking time accordingly. You’ll also need to use mini Ferrero Rochers or chop up regular-sized ones.