Ferrero Rocher Cupcakes

One of my all-time favorite treats is a Ferrero Rocher. These bites of heavenly goodness make me scream with joy. Why not make them into a cupcake?

The cake recipe I used is actually one I have talked of in a previous post. I used the recipe for almond flour cupcakes, except I used all purpose flour and made some other slight modifications. To check out that previous post, click here.

That link includes the recipe and directions, but I am going to talk about that here as well because it is slightly different.

Cupcake Batter:

2/3 a cup of butter, room temperature

3/4 a cup of sugar

3 eggs

1 cup of all-purpose flour

1 teaspoon of vanilla


1/3 a cup of butter, room temperature

1 cup of powdered sugar

2 tablespoons of Nutella


Crushed hazelnuts to roll the cupcakes in at the end.

First, pre-heat your oven to 350 degrees Fahrenheit or 200 degrees Celcius. Line a cupcake tin and spray the inside of each liner with some non-stick cooking spray. Then add your softened butter into a mixer along with the sugar. Beat for at least a minute or until light and fluffy.

Next, add in 3 eggs and beat until smooth. I added mine one at a time blending for about 15 seconds after each addition, and an extra minute after all the eggs are added.

Lastly, add in the flour 1/4 a cup at a time, blending well after each addition. Add in the vanilla and you are all done! This recipe is super easy and does not take long at all.

I used an ice cream scoop to put the batter into each liner. This recipe made about 10 cupcakes. Bake the cupcakes for 19 minutes. While the cupcakes are baking, you can start on the frosting. Beat the butter on medium speed until it is pale in color. Add in the powdered sugar and Nutella until everything is fully combined. This does not make a lot of frosting so I would recommend doubling it if you are making more than 10 cupcakes.

After the cupcakes have come out, let them cool for about 5-10 minutes. Next, you will need Nutella and a tip, so that you can cut out the middle and fill it.

Use the tip and insert it into the middle of the cupcake. You do not want it to go too far down, so go about halfway through. Take out the cake out and fill it with Nutella.

Frost the cupcakes and roll them in the crushed hazelnuts if you would like.

And ta-da! You have Ferrero Rocher cupcakes. These are super easy and tasty. Remember to tune in on Mondays if you would like to read up on other delicious treats.


LibLou ❀

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