Ferrero Rocher cupcakes….with a Ferrero Rocher stuffed inside of the cupcakes!
So I’m not sure if you’ve noticed but I love Ferrero Rocher, I think they’re the best chocolates to have ever existed. I’ve made a Ferrero Rocher cheesecake before, Ferrero Rocher doughnuts and also cookies. So I felt like it was time for me to make cupcakes too.
Out of all the Ferrero Rocher desserts I’ve made, these we’re definitely the easiest to make and in my personal opinion, the best tasting too!
Ferrero Rocher Cupcakes
With the other Ferrero Rocher desserts I’ve made, my goal for them was to take the different elements of a Ferrero Rocher and add them into the desserts. Instead of using actual Ferrero Rocher….I hope that makes sense.
Let me give an example, the outside of a Ferrero Rocher is chocolate that has been mixed with chopped hazelnuts. So with the desserts I made, I topped them all with this same hazelnutty chocolate.
However, for these cupcakes I wanted them to have actually Ferrero Rocher in them. So I added 1 inside of each cupcake, before baking. Then I topped the cupcakes with a Nutella whipped cream and then added more Ferrero Rocher on top of them, as well as some chopped hazelnuts.
The Ferrero Rocher baked inside of the cupcakes gives a nice crunch to the cupcakes, which I like. However, if you wanted to just have them on top, you could skip this. Or you could also just have them on top and not baked inside. It’s totally up to you!
The ingredients for the chocolate cupcake
For the chocolate cupcake, all I did was get my chocolate cake recipe and baked it in cupcake cases instead.
The ingredients are pretty basic, there are just a few I wanted to talk about because I get asked about them quite often!
This is optional, coffee just brings out the chocolate flavour in cakes. But it doesn’t make the cake taste like coffee at all.
However, if you did want to leave it out, you could. Just make sure to still add the hot water.
I like to use oil in my chocolate cake, for extra moistness. Any flavourless oil works, I used vegetable oil but any works.
I have been asked if butter can be used instead…yes. Just melt 100g of it. I do recommend using oil though!
The plain yoghurt
This is another ingredient that I add for moistness. You could also use the same amount of sour cream instead.
If you don’t have yoghurt or sour cream, buttermilk or just regular milk works too. But you will loose out on a little moisture.
The brown sugar
Whenever I’m making something chocolaty, I like to use a mix of brown sugar and regular white sugar.
The brown sugar adds great flavour, as well as…..you might be able to guess what I’m about to say…..moistness too.
The reason why I keep bringing up moistness is because when baking with cocoa powder, I feel like cocoa powder is an ingredient that can be drying.
So in order to make up for the dryness that cocoa powder can cause, I like to add other ingredients to add some moisture back, such as oil, yoghurt and brown sugar!
Baking the cupcakes
I wanted to quickly say a few things about baking the cupcakes.
Like I mentioned, we’re adding Ferrero Rocher inside of the cupcakes. To do this, I add some batter into the cupcake cases, press a Ferrero Rocher into this batter, and then I add more batter on top. Just until the cupcake cases are 3/4 of the way full.
Once this is done, the cupcakes will bake for around 25-30 minutes. To test if a cupcake is done, typically you would stick a toothpick into the centre, if it comes out clean, the cupcake is baked.
At least that’s what I do, I don’t know if that’s what the general public does, but that it always what I’ve done.
Just a warning, if you use a toothpick for these, it’s not going to come out clean. There’s a Ferrero Rocher in the centre, so the toothpick will have melted chocolate on it.
So instead to test these, you can just gently press the top, if the cake springs back, it is done. Or you can still use a toothpick, just insert it into a part that doesn’t have a Ferrero Rocher right there.
With that being said, 25-30 minutes for a cupcake is plenty of time for it to bake. So you don’t need to worry about it, it will most likely be fully baked!
The Nutella whipped cream
For these cupcakes, instead of using a buttercream, I added a Nutella whipped cream.
I personally prefer the taste of whipped cream on cupcakes, over buttercream. Just because it’s less sweeter and it also feels more lighter/airier.
To make this, all I did was whip some double cream (whipping cream works too) with some Nutella, I used an electric mixer for this. It can also be done by hand, just aggressively whisk. But there is a lot of cream, so I fear your arm might be in pain afterwards.
Try not to over whip this cream. It is ready when the mixture thickens and you get firm peaks. If you over whip it, it will become too stiff, making it hard to pipe with or it can also start to look curdled.
NOT TO WORRY, if this happens it is fixable. Just pour in a bit of un-whipped cream and gently mix this in. Keep doing this until the mixture is smooth again.
Also side note, I didn’t add any extra sugar into this whipped cream. If you wanted it to be sweeter you can add some icing/powdered sugar. I felt like the Nutella made it sweet enough though!
These cupcakes have whipped cream on top of them, because of this, they need to be kept in the fridge.
They will last for up to 4 days in the fridge. They should only really be outside of the fridge for about to 2 hours.
However, the cupcakes do taste best at room temperature. So I recommend taking them out of the fridge 30 minutes or 1 hour before eating them. If you don’t want to wait, that’s fine, they will still taste great straight from the fridge but they are better at room temp!
Here are a few more cupcake recipes you might like!
- For the chocolate cupcakes:
50g cocoa powder
100ml hot water mixed with 1 teaspoon instant coffee
100ml any flavourless oil (I use vegetable)
100g plain yoghurt
175g self-raising flour
125g granulated sugar
125g brown sugar
12 Ferrero Rocher
- For the Nutella whipped cream:
500ml double cream
- For decorating:
Some chopped hazelnuts
12 Ferrero Rocher
- Making the cupcakes:
- Start by pre-heating your oven to 180c/350f, also place 12 cupcake cases into a cupcake tin. Leave this aside.
- In a large bowl, add the cocoa powder and hot water/coffee mixture. Whisk these together until smooth.
- Add the oil and yoghurt and whisk. Then whisk in the eggs.
- Now add the flour, granulated sugar and brown sugar into this and whisk just until you get a smooth batter.
- To pour this into the cupcake cases, I like to add the batter into a measuring jug to help, but you can pour it into the cases however you like.
- Pour some of the batter into a cupcake case, push a Ferrero Rocher into this and then pour some batter on top. You want the cupcake case to be about 3/4 of the way full. Keep repeating this until you've used all of the batter.
- Bake these for around 25-30 minutes. Once baked, leave them to cool completely.
- Making the Nutella whipped cream:
- In a large bowl, add the double cream and Nutella.
- Using an electric mixer, whip this on high speed until the mixture thickens and you get firm peaks. As soon as this happens stop mixing, you don't want to over whip this. You could also do this by hand, just whisk aggressively!
- Leave this in the fridge until ready to use.
- Once your cupcakes have cooled completely, you can decorate them.
- Decorate them however you want, I added the whipped cream into a piping bag fitted with a large star tip. I added a swirl on top of the cupcakes, sprinkled some chopped hazelnuts over this and then pressed a Ferrero Rocher into each one.
- Once they have all been decorated, leave them in the fridge for 30 minutes so the whipped cream can set up, but then after that you can enjoy!