Ferrero Rocher Cupcakes with Nutella Frosting are for true chocolate-hazelnut lovers! These cupcakes have a moist chocolate crumb topped with creamy Nutella buttercream. Each cake is crowned with a crisp Ferrero Rocher.
It’s not too hard to figure out the inspiration for these cupcakes. Chocolate and hazelnut will forevermore be one of my favorite flavor combinations. Plus, I received two boxes of Ferrero Rocher as hostess gifts this Christmas, which I instantly imagined as decadent cupcake toppers.
The cake portion of this confection was inspired by one of my all-time favorite chocolate cake recipes on this blog (here). It’s the one I turn to whenever I want a cake that is truly, unbelievably moist. This cupcake recipe is not a duplicate of that layer cake, but it uses the same baking technique. The cupcakes bake at 300°F, which is lower than what you’ll see in most cupcake recipes, and they stay in the oven just a little longer. When it bakes “low and slow,” the batter rises gently, the crumb sets evenly, and the moisture stays inside the cake instead of evaporating away.
Make the Chocolate Cupcakes
To make the chocolate cupcakes, begin by whisking together the dry ingredients in a large mixing bowl. Combine the flour, cornstarch, granulated sugar, baking soda, salt, and sifted cocoa powder. Whisk until everything looks even in color and well blended.
Next, add the wet ingredients right into the bowl. Make a small well in the center of the dry ingredients, then pour in the buttermilk, vegetable oil, egg, and vanilla extract. Using a hand mixer set on low speed, mix just until everything comes together and no dry pockets remain. The batter will look smooth and glossy at this point.
After the batter is mostly combined, pour in the hot coffee. Mix on low speed again until the coffee disappears into the batter completely. The coffee deepens the chocolate flavor and makes the batter thin, which is exactly how it should look.
Now portion the cupcakes carefully. Fill each paper liner only halfway full. This is important for this recipe because the batter rises generously in the oven. Use a level 1/4-cup measure for each cavity to portion accurately; this ensures that you get the correct yield and that the cupcakes bake evenly without spilling (mushrooming) over the edges.
Bake at 300°F
These chocolate cupcakes bake at 300°F, which is lower than most typical cupcake recipes. The lower temperature allows the cupcakes to bake gently and stay wonderfully moist and tender. This method gives them a soft, plush crumb that pairs beautifully with the fluffy Nutella frosting and Ferrero Rocher truffles.
Bake the cupcakes for 24 to 26 minutes, then check for doneness. When they are baked through, a toothpick inserted in the center will come out clean or with a few moist crumbs.
After baking, resist the temptation to turn them out immediately from the pan. Because the cupcakes are so soft and delicate when warm, they need a few minutes to rest and set up in the pan. Letting them cool briefly helps them keep their shape. Moving them too soon may cause the warm cupcakes to dent or become misshapen. After five minutes, transfer them carefully to a wire rack and allow them to cool completely before frosting.
I almost, *almost* filled these cupcakes with pockets of Nutella. Which is what I use to bring forth the chocolate-hazelnut flavor in the buttercream frosting. I noticed many ‘Nutella Cupcakes’ recipes online are filled with Nutella. But honestly this particular chocolate cupcake texture is so gorgeous it would not have been an improvement. Not to mention, the extra sweetness would have thrown off the balance.
Nutella Buttercream Frosting
To make the Nutella frosting, begin by whipping the butter in the bowl of a stand mixer fitted with the whip attachment. Beat until it is completely smooth and creamy. Gradually add the confectioners’ sugar, starting the mixer on low speed so it incorporates neatly. Then, increase the speed to whip air into the frosting. The mixture should become pale, fluffy, and light.
Whip in the Nutella
Next, add the Nutella chocolate hazelnut spread and fine sea salt. Mix again until the Nutella is fully blended and the frosting turns a soft cocoa color. Scrape down the bowl as needed so no streaks remain. The finished Nutella buttercream should be silky, pipeable, and rich with chocolate-hazelnut flavor.
Transfer the frosting to a piping bag fitted with a large French star tip. Working one at a time, pipe a double swirl of Nutella frosting onto each cooled cupcake. Sprinkle chopped hazelnuts over the buttercream and finish by placing a Ferrero Rocher truffle right on top.
How to Store Ferrero Rocher Cupcakes
These Ferrero Rocher cupcakes with Nutella frosting keep well when stored properly. If your kitchen is cool, you may store them at room temperature for up to two days. For longer storage, place them in an airtight container in the refrigerator for up to four days. Before serving, allow refrigerated cupcakes to come back to room temperature so the crumb softens and the Nutella frosting regains its silky texture.
These Ferrero Rocher Cupcakes with Nutella Frosting are everything I love about chocolate and hazelnut together, layered into one small dessert. The ultra-moist chocolate cupcakes, the creamy Nutella buttercream, and the crisp Ferrero Rocher truffles come together in a way that feels special occasion-worthy. Each one is something a little special to unwrap and share.
My only regret? I used brown kraft paper cupcake liners for these, which is cute enough. But I missed a real opportunity not baking them in gold cupcake papers to match the gold foil Ferrero Rocher wrappers. Next time for sure!
Related recipe: Chocolate Hazelnut Cheesecake
Ferrero Rocher Cupcakes with Nutella Frosting
Chocolate Cupcakes
1 cup all-purpose flour1 tablespoon cornstarch1 cup granulated sugar1 teaspoon baking soda1/2 teaspoon salt6 tablespoons unsweetened cocoa powder sifted1/2 cup buttermilk1/2 cup vegetable oil I like sunflower1 large egg1 teaspoon vanilla extract1/2 cup hot coffee see recipe notes
Nutella Buttercream
2 cups unsalted butter at room temperature4 cups confectioners’ sugar3/4 cup Nutella chocolate hazelnut spread1/4 teaspoon fine grain sea salt1/4 cup ground or finely chopped hazelnuts15 Ferrero Rocher milk chocolate truffles unwrapped
For the chocolate cupcakes
Preheat the oven to 300°F and line cupcake pans with 15 paper liners.
In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking soda, salt, and sifted cocoa powder until everything is evenly combined. Make a well in the center of the dry ingredients and add the buttermilk, vegetable oil, egg, and vanilla extract.
Using a hand mixer on low speed, beat until the batter is just combined and no dry streaks remain, then scrape down the bowl and mix once more.
Pour in the hot coffee and mix again on low speed until the batter is completely blended; it will be thin. Portion the batter into the cupcake liners, filling each one only halfway full. Use a level 1/4 cup measure per cupcake to ensure even baking and a full yield of 15 cupcakes.
Bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The cupcakes will be very soft while warm; allow them to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
For the Nutella Buttercream
In the bowl of a stand mixer fitted with the whip attachment, beat the butter until completely smooth, about 1 minute.
Add the confectioners’ sugar, one cup at a time, beginning on low speed until incorporated and then increasing to high speed. Beat until light and fluffy, about 5 minutes.
Add the Nutella and fine sea salt and mix again until fully incorporated, scraping down the bowl as needed, until a smooth cocoa-colored frosting forms. Transfer the frosting to a piping bag fitted with a large French decorator tip.
Pipe a generous double swirl of frosting onto each cooled cupcake, sprinkle with chopped hazelnuts, and top each cupcake with a Ferrero Rocher truffle.
Low Baking Temp: The cupcakes are intentionally baked at 300°F, which is lower than most cupcake recipes. This gentler baking temperature helps them stay soft and moist with a tender crumb. The batter will be very thin once the hot coffee is added; this is expected. The coffee deepens the chocolate flavor and enhances the cocoa, but hot water may be substituted if preferred. The tablespoon of cornstarch in the batter softens the texture of the cupcakes by lowering the protein percentage of the flour, giving them a finer, more tender crumb.
Doneness Tests: A toothpick inserted in the center should come out clean or with a few moist crumbs. OR lightly press the top of a cupcake; it should spring back when baked through.
Storage: Unfrosted cupcakes may be stored covered at room temperature for up to two days or frozen for up to two months. Once frosted, store the cupcakes in an airtight container at cool room temperature for up to two days, or refrigerate for up to four days. Allow chilled cupcakes to come to room temperature before serving so the crumb softens and the Nutella frosting becomes silky again. Add the Ferrero Rocher truffles just before serving to keep their delicate crunch.
