Golden Hazelnut Chocolate Cupcakes

Indulge in a decadent dessert experience with these irresistible Ferrero Rocher Cupcakes. This recipe transforms the iconic chocolate-hazelnut confection into a delightful cupcake form, offering all the rich, nutty sweetness and satisfying crunch you love in every single bite. Perfect for special occasions or simply to treat yourself, these cupcakes feature moist chocolate cake, a creamy chocolate-hazelnut ganache filling, a luscious whipped ganache frosting, and are crowned with a whole Ferrero Rocher candy.

The Ultimate Chocolate Hazelnut Cupcakes with Ferrero Rocher

These Ferrero Rocher cupcakes are a celebration of contrasting textures and harmonious flavors. The foundation is a wonderfully light and moist chocolate cupcake, made effortlessly thanks to a reliable cake mix base. This ensures consistent results, allowing you to focus your culinary creativity on the star of the show: the luxurious chocolate-hazelnut ganache. We’ll guide you through creating a ganache that’s both a delightful surprise filling and a velvety frosting, capturing the essence of the beloved candy.

The secret to mimicking the classic Ferrero Rocher experience lies in the ganache. A portion of the creamy chocolate ganache is folded with finely chopped roasted hazelnuts, creating a delightful crunch and nutty depth reminiscent of the candy’s core. The remaining ganache is then whipped to a light and airy consistency, making it ideal for piping elegant swirls on top of each cupcake. While this recipe is designed to be accessible for home bakers of all skill levels, the sophisticated taste and presentation will undoubtedly impress, making everyone wonder if they came straight from a gourmet bakery. And who can resist the allure of a delicious, hidden filling?

4.67 from 3 votes

Decadent Ferrero Rocher Cupcakes Recipe

These luxurious Ferrero Rocher cupcakes are generously filled with a rich chocolate hazelnut ganache and crowned with a whole Ferrero Rocher chocolate. They are truly decadent and perfect for any chocolate lover!

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

1 hour 40 minutes

Cool Time:

1 hour

Yields:

12 cupcakes

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Ingredients

For the Chocolate Cupcakes

• 13.25 ounces chocolate cake mix (1 box)*
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs

For the Chocolate Ganache (Filling and Frosting)

• 12 ounces semisweet chocolate finely chopped
• 1½ cups heavy cream
• ¼ cup finely chopped roasted salted hazelnuts
• 12 Ferrero Rocher chocolates (optional, for garnish)

US Customary – Metric

Equipment

• Kitchen Scale (optional, for precise ingredient measurement)
• 12-count Cupcake Tin
• Hand Mixer (or stand mixer with whisk attachment)
• Piping Bag and Tip Set (Wilton 2D recommended for classic swirl)
• Small Saucepan
• Heat-proof Bowls

Instructions

For the Chocolate Cupcakes

• Preheat your oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. Set the prepared tin aside.

• In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and large eggs. Beat them together on medium speed with a hand mixer (or stand mixer) until the batter is smooth and just combined. Be careful not to overmix, as this can lead to dry or gummy cupcakes.

  

• Evenly divide the cupcake batter among the 12 prepared cupcake wells. Fill each liner with approximately ¼ cup of batter. Avoid overfilling, as this can cause the cupcakes to overflow during baking and result in flat tops.

  

• Bake the cupcakes in the preheated oven for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, with no wet batter clinging to it.

• Once baked, carefully remove the cupcakes from the tin and transfer them to a wire rack. Allow them to cool completely before proceeding with the ganache filling and frosting. This is important to prevent the ganache from melting.

  

For the Chocolate Ganache (Filling and Frosting)

• Place the finely chopped semisweet chocolate into a medium-sized heat-proof bowl. Set this bowl aside for now.

  

• In a small saucepan, heat the heavy cream over medium heat until it just begins to steam and simmer around the edges (do not bring to a rolling boil). Immediately pour the hot cream over the chopped chocolate in the bowl. Let it sit undisturbed for 1 minute to allow the chocolate to melt and soften.

• After 1 minute, gently stir the chocolate and cream mixture with a whisk or spatula. Continue stirring until the ganache is smooth, glossy, and fully combined, which typically takes about another 1 minute.

  

• Scoop out about ⅓ cup of the freshly made ganache into a separate small bowl. Stir the finely chopped roasted salted hazelnuts into this smaller portion of ganache. This will be your cupcake filling. Set it aside to cool completely until it reaches a scoopable consistency. You can place this bowl in the refrigerator, stirring every 10-15 minutes, to speed up the cooling process.

  

• Allow the remaining larger portion of ganache (for the frosting) to cool completely to room temperature, which will take at least 1 hour. Again, placing it in the refrigerator and stirring every 15 minutes can significantly accelerate this process. It should be thick like pudding but still soft enough to stir easily.

• Once the ganache for the frosting is thoroughly cooled, use a hand mixer (or stand mixer with whisk attachment) to beat it on medium speed for 3-4 minutes. Continue beating until it transforms into a light, airy, and fluffy frosting. If, at any point, the frosting appears grainy or seems too wet, add 1 cup of powdered sugar and continue mixing until it reaches the desired light and fluffy consistency. The powdered sugar helps stabilize the ganache if it separates slightly.

  

• Transfer the whipped ganache frosting to a piping bag fitted with your chosen tip (a Wilton 2D creates beautiful swirls). If you don’t have a piping bag, a sturdy Ziploc bag with one corner snipped off will work in a pinch.

• To assemble the cupcakes, use a small knife, an apple corer, or a metal piping tip (like a Wilton 1A or 1M) to carefully cut a small hole out of the center of each cooled cupcake. The hole should be roughly the size of a quarter. Fill this cavity generously with the cooled chocolate-hazelnut mixture. Then, gently place the cut-out piece of cake back on top to cover the filling.

  

• Finally, frost each filled cupcake with the whipped chocolate ganache using your piping bag. Garnish each magnificent cupcake with an unwrapped Ferrero Rocher chocolate for the perfect finishing touch and an extra layer of hazelnut indulgence.

  

Recipe Notes & Expert Tips

*When using a box cake mix, always refer to the specific brand’s instructions for ingredients. This recipe reflects measurements for a standard 13.25 oz Betty Crocker Super Moist Chocolate cake mix.

Pro-Tips for Success:

• Toasting Hazelnuts: For the best flavor, toast your hazelnuts by spreading them on a baking sheet and baking in a 350°F (175°C) oven for 7-10 minutes, stirring halfway through. Let them cool completely, then wrap them in a clean kitchen towel and rub them together to remove the skins.
• Avoid Overmixing: When preparing the cupcake batter, mix only until no dry flour streaks remain. Overmixing develops the gluten, leading to tough and dry cupcakes.
• Perfect Portioning: Resist the urge to overfill your cupcake liners. Filling them beyond two-thirds full can cause them to overflow and bake flat.
• Cool Completely: Ensure your cupcakes are entirely cool before attempting to core them. Warm cupcakes are fragile and prone to crumbling.
• Coring Tools: An apple corer, a small sharp knife, or even the back of a large metal piping tip can be used to neatly cut out the centers of your cupcakes.
• Saving Split Ganache: If your ganache appears to have split or looks greasy, don’t despair! Gently rewarm it over a double boiler (or in short bursts in the microwave) while gradually whisking in a small amount of warm milk (1-2 tablespoons) until it comes back together into a smooth, emulsified state.
• Speeding Up Cooling: To cool the ganache more quickly, spread it in a shallow dish and place it in the refrigerator. Stir it every 15 minutes to prevent the edges from hardening too much and to ensure even cooling.
• Nutella Alternative: For a delightful variation, fill the cupcakes with ⅓ cup of jarred Nutella mixed with the chopped hazelnuts. For the frosting, create a whipped Nutella buttercream by beating together ¾ cup of room-temperature unsalted butter, ¾ cup of Nutella, and 2 cups of powdered sugar until light and fluffy. If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve your desired consistency.

Make-Ahead Instructions: Both the cupcakes and the ganache can be prepared up to 2 days in advance. Store the baked cupcakes in an airtight container at room temperature. Keep the unwhipped ganache in an airtight container in the refrigerator (bring to room temperature before whipping). Fill and frost the cupcakes just before serving for optimal freshness and texture.

Storage Recommendations: Store any leftover Ferrero Rocher cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual cupcakes tightly in plastic wrap and place them in an airtight freezer-safe container or bag. They can be frozen for up to 1 month. Thaw frozen cupcakes overnight in the refrigerator, then allow them to come to room temperature for about 30 minutes before enjoying.

Nutrition Facts

Ferrero Rocher Cupcakes Recipe

Amount Per Serving (1 cupcake)

Calories 513
Calories from Fat 342

% Daily Value*

Total Fat 38g58%

Saturated Fat 16g100%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 12g

Cholesterol 82mg27%

Sodium 288mg13%

Potassium 327mg9%

Total Carbohydrates 39g13%

Dietary Fiber 3g13%

Total Sugar 23g26%

Protein 6g12%

Vitamin A 520IU10%

Vitamin C 0.3mg0%

Calcium 95mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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Creative Variations for Your Ferrero Rocher Cupcakes

While the classic chocolate and hazelnut combination is undeniably delicious, these cupcakes offer a versatile canvas for culinary creativity. You can easily adapt this recipe to mimic other beloved Ferrero confections or explore entirely new flavor profiles.

• To create a cupcake inspired by the elegant Raffaello confection, switch to a delightful vanilla cupcake base (using vanilla cake mix). For the filling, combine white chocolate ganache with finely chopped almonds and a generous sprinkle of desiccated coconut. Finish by topping each cupcake with a beautiful Raffaello candy.
• For a sophisticated nod to the dark and intense Rondnoir, deepen the chocolate experience. Use a rich dark chocolate cake mix for the cupcakes and a dark chocolate ganache for both the filling and frosting. For that signature textural element, mix chocolate crisp pearls, crushed mini whoppers, or even Rice Krispies cereal into the filling. Crown each with a luxurious Rondnoir chocolate.
• Mocha Hazelnut Twist: Infuse your chocolate cupcakes with a hint of coffee by adding 1-2 teaspoons of instant espresso powder to the cake mix. For the ganache, you can also add a touch of espresso powder to enhance the chocolate flavor and create a delightful mocha profile.
• Peanut Butter Perfection: Substitute the hazelnuts in the ganache filling with finely chopped roasted peanuts and a swirl of creamy peanut butter. Top with a peanut butter chocolate cup or a sprinkle of chopped peanuts.
• Salted Caramel Dream: After coring and filling with the chocolate-hazelnut ganache, drizzle a small amount of homemade or store-bought salted caramel sauce into the center before replacing the cake piece. A sprinkle of flaky sea salt on the frosting would complete this indulgent variation.

A Visual Guide to Crafting Your Ferrero Rocher Cupcakes

Follow these detailed steps, complete with visuals, to ensure your Ferrero Rocher cupcakes turn out perfectly every time. Precision and patience are your best friends in the kitchen!

Step 1: Preparing Your Chocolate Cupcake Batter

Begin by preheating your oven to 350°F (175°C). Line a standard 12-count cupcake tin with festive paper liners and set it aside. In a large mixing bowl, combine the contents of a 13.25-ounce box of chocolate cake mix with 1 cup of water, ½ cup of vegetable oil, and 3 large eggs. Mix thoroughly with a hand mixer until the batter is smooth and just fully incorporated. Be mindful not to overmix, as this can lead to dense, chewy cupcakes.

Step 2: Portioning for Even Baking

Carefully divide the prepared chocolate batter evenly among the 12 cupcake liners in your tin. For best results and uniform cupcakes, I recommend using a cookie scoop or a ¼-cup measuring cup for this task. It’s crucial not to fill the liners more than two-thirds full, or approximately ¼ cup of batter per liner. Overfilling will cause the cupcakes to spill over and create flat, uneven tops.

Step 3: Baking to Perfection and Cooling

Place your cupcake tin into the preheated oven and bake for 18-20 minutes. To test for doneness, insert a wooden toothpick into the center of a cupcake; if it comes out clean, they are ready. Once baked, remove the cupcakes from the tin and transfer them to a wire rack. Allow them to cool completely to room temperature before attempting any coring, filling, or frosting. This prevents crumbling and ensures your ganache holds its shape.

Step 4: Preparing the Ganache Base

For the luxurious ganache, place 12 ounces of finely chopped semisweet chocolate into a medium-sized, heat-proof bowl. Ensure the chocolate is finely chopped for quicker and more even melting. Set this bowl aside for a moment.

Step 5: Creating the Smooth Ganache

Pour 1½ cups of heavy cream into a small saucepan and heat it over medium heat. Watch closely and remove it from the heat just as it begins to steam and bubble gently around the edges. Alternatively, you can heat the cream in a microwave-safe bowl in 30-second intervals, stirring after each, until it’s steaming. Pour the hot cream directly over the chopped chocolate and let it sit undisturbed for precisely 1 minute. This allows the heat from the cream to melt the chocolate. After 1 minute, stir the mixture with a whisk or spatula until it becomes a beautifully smooth, glossy, and cohesive ganache.

Step 6: Crafting the Hazelnut Filling

From the freshly made ganache, scoop out about ⅓ cup into a separate small bowl. Stir in ¼ cup of finely chopped roasted and salted hazelnuts. This mixture will serve as the delectable filling for your cupcakes. Set this bowl aside and allow it to cool completely until it reaches a thick, scoopable consistency. To accelerate cooling, you can place it in the refrigerator, stirring every 10-15 minutes to ensure even thickening.

Step 7: Whipping the Fluffy Frosting

Allow the larger remaining portion of ganache (designated for frosting) to cool completely to room temperature. This crucial step typically takes about 1 hour but can be expedited by placing it in the refrigerator and stirring every 15 minutes until it’s thick and cool, resembling pudding. Once fully cooled, use a hand mixer on medium speed to beat the ganache for 3-4 minutes. You’ll notice it transform into a wonderfully light, airy, and fluffy frosting. If the frosting appears grainy or too thin, incorporate 1 cup of powdered sugar and continue beating until it reaches the desired smooth and fluffy consistency. Transfer this whipped ganache to a piping bag fitted with your favorite tip (a Wilton 2D is excellent for elegant swirls).

Step 8: Filling the Cupcakes

Now it’s time to assemble your delightful Ferrero Rocher cupcakes! Using an apple corer, a small sharp knife, or a metal piping tip, carefully cut a small hole (about the size of a quarter) from the center of each cooled cupcake. Take care not to go all the way through the bottom. Fill each cavity generously with the cooled chocolate-hazelnut mixture you prepared earlier. Once filled, gently replace the cut-out piece of cake on top to cover the filling. This ensures every bite has a surprise center!

Step 9: Frosting and Garnishing Your Masterpieces

With your piping bag, elegantly frost each cupcake with the whipped chocolate ganache, creating beautiful swirls or any design you prefer. For the ultimate Ferrero Rocher experience, top each finished cupcake with an unwrapped Ferrero Rocher chocolate. This adds a stunning visual appeal and an extra layer of hazelnut luxury, making your homemade cupcakes truly unforgettable.

Storing Your Decadent Ferrero Rocher Cupcakes

To preserve the freshness and flavor of your homemade Ferrero Rocher cupcakes, proper storage is essential. Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cool environment helps maintain the ganache’s consistency and keeps the cupcakes moist. If you’ve decorated with Ferrero Rocher candies, they will also fare well in the fridge.

For longer-term storage, these cupcakes freeze beautifully. Tightly wrap each individual cupcake in plastic wrap, ensuring it’s completely sealed to prevent freezer burn. Then, place the wrapped cupcakes in an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 1 month. When you’re ready to enjoy them, simply transfer the frozen cupcakes to the refrigerator and allow them to thaw overnight. For the best taste and texture, let them come to room temperature for about 30 minutes before serving. This allows the cake to soften and the ganache to become wonderfully creamy again, delivering that fresh-baked experience.