Ferrero Rocher Cupcakes: the delicious cupcake recipe inspired by classic Ferrero Rocher

Total time: 40 Min
Difficulty: Low
Serves: 12 people
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By Cookist

These elegant Ferrero Rocher cupcakes make for an easy cupcake recipe inspired by classic Ferrero Rocher chocolate candy. Ferrero Rocher chocolates are sweet treats made from chocolate and hazelnut, produced by the Italian company called Ferrero.

They are handcrafted and each ball is wrapped in foil and placed in a golden, shiny paper liner. They make the perfect addition to these chocolatey cupcakes. The cupcakes are moist and fluffy with a rich, creamy buttercream frosting.

With a few pantry staples, cupcake mix, and Ferrero Rocher treats, you can whip a batch of cupcakes in no time! Don’t settle for boring vanilla cupcakes, these Ferrero Rocher Cupcakes will steal the show at your next event!


Ferrero Rocher Cupcake Ingredients

Cupcake Mix – Use any store-bought cupcake mix.

Eggs – use large eggs (see below for egg substitutions).

Flour – all-purpose flour will work for this recipe.

Hazelnuts – you can also use pecan nuts almonds.

Hazelnut cream – use Nutella or another generic version.

Vegetable oil – don’t use olive oil as the flavor will overpower the flavor of the cupcakes.

Butter – use salted or unsalted butter.

How To Make Ferrero Rocher Cupcakes

Start by making the batter. Whisk the muffin mix with the eggs and oil until the batter is smooth. Use an ice cream scoop to pour equal amounts of batter into the muffin holes. Press a Ferrero Rocher chocolate into the center of the batter. Top with more batter and bake.

Now make the buttercream. Start by beating the butter until smooth and fluffy. Add the powdered sugar and beat again. Finally, add the hazelnut cream and beat one more time until smooth.

Use a piping bag with a star-shaped nozzle to pipe the frosting on the cupcakes. Top with crushed hazelnuts and one more Ferrero Rocher chocolate.



As an egg substitute, use any of the following: 1/4 cup of plain yogurt (use per 1 egg in the recipe), or 1/4 cup mashed banana (use per 1 egg in the recipe), or 1/4 cup unsweetened applesauce (use per 1 egg in the recipe).

When cupcakes come out of the oven, they still release a bit of steam while cooling. Allow the cupcakes to cool completely before you frost them, this will help the frosting to stick to them.

Using oil in the cupcake batter prevents dense and dry cupcakes.

How To Store Ferrero Rocher Cupcakes

Store the frosted cupcakes in an airtight container for up to 4 days. Storing them in the fridge will dry them out.

You can make the Ferrero Roche Cupcakes ahead of time and then assemble and frost them on the day of serving. Wrap the cake layers tightly with plastic wrap, and keep the frosting in the fridge.


Can You Freeze Ferrero Rocher Cupcakes?

You can freeze unfrosted cupcakes. Allow them to cool completely, before wrapping them tightly with a few layers of plastic wrap, and placing them in an airtight container. Freeze them for up to 3 months. Allow to thaw completely before frosting.

chocolate cupcake mix
1 pack
Vegetable Oil
100 ml (1/2 cup)
ferrero rocher chocolates
200 g
Powdered sugar
Nutella or hazelnut cream
100 g


Whisk the muffin mix with the eggs and oil.

Use a 1/3-cup ice cream scoop to transfer the batter into the muffin tin.

Place a Ferrero Roche chocolate into the batter.

Top with another scoop of the batter. Bake at 360°F/180°C for 20 minutes.

To make the buttercream, whip the butter until smooth and fluffy.

Add the powdered sugar and whisk again.

Add the hazelnut cream and whisk until smooth.

Use a large piping bag to frost the cupcakes.

Sprinkle with hazelnuts and finish with another Ferrero Rocher chocolate on top.


Use a metal or wooden skewer to test the cupcakes for doneness. Stick it into the cupcake—if it comes out clean, the cupcakes are ready!

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