And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Ferrero Rocher Cupcakes

Cakes and Cupcakes, Vera's Recipes

If you have seen the photo of this beautiful Ferrero Rocher Cupcakes , then you have surely wanted to see the instructions how to prepare these divine chocolate treats. Of course! But, before you find the instructions, what you will find is the ultimateguide how to keep at least half of these beautiful cupcakes from potential attacks during their preparation 🙂 At least for me, that was a very big problem while I was preparing this fantastic dessert a few days ago, a bigger problem than the preparation itself.

Ultimate guide to saving your gorgeous Ferrero Rocher Cupcakes alive during the preparation time :)

OK, let me make the situation a little clearer! If you have already read some of my chocolate posts,  you know that during the preparation of anything with chocolate (for instance), two big dangers lurk in my kitchen: my little son who loves different truffles more because of playing with them than eating, and my husband, who is a real Tasmanian Devil when something with chocolate is in front of him.

This time the danger was triple because Ferrero Rocher balls were supposed to be saved (I really don’t know a person who doesn’t love them) and after that beautiful Chocolate Nutella Frosting, and in the end, the finished Ferrero Rocher Cupcakes should stand at least a little while in the fridge.

I will be completely honest and admit that I had no success in any of the tasks, but for all of you who will dare to try, here are 3 very useful advices (steps).

3 steps to keep the ingredients for Fererro Rocher Cupcakes 🙂

  1. 1. How to get yourself enough Fererro Rocher balls for the cupcakes? – The only way is to buy much more than you really need. In my case, just a few moments of loosing concentration were enough for a few balls to disappear in the play of my son and the mouth of my carnivorous husband 🙂 So you can’t leave anything to chance, just buy more Fererro Rocher balls.
  2. 2. How to have enough Nutella Frosting for the cupcakes?  – Very simple. Like in the preceding case, make half a measure of frosting more and offer it to the carnivores with the spoons in their hands. If you try to save your exact measure you will find yourself in a battle you have no chance to win, so better make the concessions now .
  3. 3. How to keep the finshed Fererro Rocher cupcakes and leave them for some time in the fridge to get cold? – In this case, there are two solutions! You may stand for some 30 minutes by the fridge and fight the attacking chocoholics or you may sacrifice two cupcakes and give them immediately to the attackers. In that way, you give yourself some breathing space .

Ultimate guide to saving your gorgeous Ferrero Rocher Cupcakes alive during the preparation time :)

And that’s it. Now that you are ready for the whole process of preparatiton of Fererro Rocher Cupcakes , the time has come to offer you the instructions . And these photos will tell you that they are worth the effort. More than a thousand words 🙂 ENJOY!!!

Ferrero Rocher Cupcakes

Yields 12

30 min

20 min

50 min

Save RecipeSave Recipe


For Chocolate Cupcakes:

1 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cocoa powder

3/4 cups vegetable oil

1/2 cup buttermilk

1 egg

1 teaspoon vanilla extract

12 Ferrero Rocher (frozen)

For Chocolate Nutella Frosting:

1 cup powdered sugar

1/2 cup unsalted butter

1/4 cup cream cheese

1/3 cup Nutella

4 oz semisweet baking chocolate

2 Tablespoon cocoa powder

pinch of salt

1/2 tespoon vanilla

For Garnish:

12 Ferrero Rocher


  • Preheat the oven to 350 degrees F, and line standard cupcake pan with paper liners.
  • In a large bowl whisk together flour, sugar, cocoa, baking powder and salt.
  • With electric mixer beat together oil, egg, buttermilk and vanilla extract on medium speed until well combined.
  • Add dry ingredients and mix well to combine.
  • Cupcake liners should be about 2/3 full. First add about 1 tablespoon of the batter, then place unwrapped (frozen) Ferrero Rocher in each cup and add remaining batter.
  • Bake until a toothpick inserted in cupcake comes out clean (it takes about 16-20 minutes)
  • Wait the cupcakes to cool completely before icing
  • To make the frosting melt 4 oz chocolate and let it cool to a room temperature.
  • Beat the butter and sugar until it’s light and fluffy, then add cream cheese and mix well.
  • Add vanilla, salt, Nutella,cocoa and melted chocolate and mix it well to combine evenly.
  • Set the frosting in the fridge for 15 minutes to set, then frost the cupcakes and garnish with Ferrero Rocher.
  • Store in the fridge until serving.
Recipe Type: Dessert

Before you find the instructions , what you will find is the ultimateguide how to keep at least half of these beautiful Ferrero Rocher Cupcakes from potential attacks during their preparation :)

149 thoughts on “Ferrero Rocher Cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Instructions have vanilla as an ingredient in the frosting, but it's not listed in the ingredients. How much vanilla do you put in the frosting?
    1. Hi Hind, you can use regular milk, but I prefer buttermilk because cupcakes turn out much more moist than with regular milk.
    2. If you don't have buttermilk, taking normal milk and adding a teaspoon or so of lemon juice and leaving to stand for 10 mins will have the same effect :)
  2. I love the warnings against the chocoholics, hahah (:< This recipe came prepared... I am definitely going to make these soon. and when I do I will be the first to rate them! Thanks for the recipe :)
    1. Hi - the recipe does give 12 for the cakes and 12 for the garnish = 24 they are just listed separately under each section.
  3. Hello just wondered can you miss the cream cheese out of the frosting ? Some people do and do not like it and these are for others not myself.
    1. Hi Michelle, I can not tell you exactly, but certainly a few days and you can freeze them too if you need to keep them for a long time, just put them in air-tight container.
  4. Hi from France !I made that recipe for my coworkers, they looooved it so much ! I just replaced your frosting by a nutella chantilly, it was a bit lighter I think :)Thank you very much, I think it will become one of my Christmas recipes :D
  5. i tried to make this and it was a big hit! My boyfriend loved it so much and he ate two of them in a row. I loved the frosting and couldn't stop eat it. Thank you so much for the recipe
  6. For Chocolate Cupcakes: US UK Measurements 1 cup all-purpose flour 125g ¾ cup sugar 150g 1 teaspoon baking powder 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon salt ½ cup cocoa powder 65g ¾ cups vegetable oil 180ml ½ cup buttermilk 120ml 1 egg 1 egg 1 teaspoon vanilla extract 1 teaspoon vanilla extract 12 Ferrero Rocher 12 Ferrero Rocher For Chocolate Nutella Frosting: 1 cup powdered sugar 125g UK Icing Sugar ½ cup unsalted butter 110g ¼ cup cream cheese 60g ⅓ cup Nutella 75g 4 oz semisweet baking chocolate 110g semisweet baking chocolate 2 Tablespoon cocoa powder 2 Tablespoon cocoa powder pinch of salt pinch of salt ½ teaspoon vanilla ½ teaspoon vanilla
  7. Hi there! These cupcakes are absolutely beautiful and I'm so excited to make them. I was just wondering, what number tip did you use to pipe the frosting on?
  8. made these for Thanksgiving and while the frosting was AMAZING and delicious, the cake was gross! I don't know what I could have done wrong, but I followed the recipe perfectly. The cakes were dry, crumbly, and literally tasted like flour. I'd like to try them again, any suggestions?Thanks!
  9. Hi there! Just made two batches and the batter is quite thick (doesn't look the same as your pictures) is it still going to turn out ok?Merry Christmas!!
    1. Hi Caitlin, I hope they turned out Ok, do not overbaked them if your batter is thick, or they might be too dry. Merry Christmas too you, too !!!
  10. Hi, can i make a cake instead with the same recipe and forerro rochers inside the cake ? I hope it wont burst as the depth thickness of the cake wont be as much as that of the cupcakes.
  11. Hey, you said to add cocoa (I assume powder) to the batter, but that isn't in the batter ingredient list, only in the frosting list.bH
  12. Made made these yesterday and they are so good! Really strong and rich though! Like someone else, I ended up with a much thicker batter than pictures, no idea why. The cake was still good, just very crumbly. No idea if related. Thanks for sharing!
  13. Hi... can i skip the egg ?? I want to bake them for my friends but they dont take egg . Is there any substitution for it . Thanks
    1. Hi Priyanga,1/4 of yogust OR 1/4 cup applesauce is using instead of one egg, but I didn't try so I can't tell how it will turns out.
  14. Hello Vera, what substitute can i make for the cocoa? it tends to make my cupcake dry and starchy (i thought the cocoa is the culprit) thank you!
  15. I ended up adding 1/4 cup nor of buttermilk add the battery was very thick .. Just waiting for them to come out of the oven .
  16. hi Vera!I´m ellouisa from the Netherlands. I really love your blog! this week I made your wonderful ferrero cupcakes for my birthday,they were delicious,everybody loved them. I posted them on my own blog:http://ellouisacooking.blogspot.nl/2015/06/ferrero-rocher-cupcakes.htmlThanks for your recipe! love,ellouisa
    1. Hi Nidhi, you can search some substitut like apple sauce or something else, but I'm not sure how it will taste.
    1. I can't wait to try this! I noticed a comment asking how many calories are in each cupcake. I imported the recipe into My Fitness Pal. The cupcakes are 599 calories each. If they taste as delicious as they look, it's totally worth it. :)
  17. Can I cut the chocolate Ferreros in half for mini cupcakes? Will anything else have to change? Plus thank you very much :)
    1. Hi Suzi, if you bake mini cupcakes start checking them after 10 mins, and you will probably have batter for more than 24 mini cupcakes.
  18. For the frosting where it says vanilla, what vanilla is it? Pods? Essence? Pls help as would like to make for work thank u x
  19. I baked these cakes this afternoon and they took the better part of 25 mins to cook at which point I pulled them out of the oven to find that the oil had run all over the tray and soaked right through the cupcake cases. 3/4 cup of oil seems a large amount and when I was making it I thought this. Are you sure this is the correct measurement? If it is it seems I've wasted the $30 it cost me for ingredients. I will find a better chocolate cake mix and use that I think.
    1. Hi Aussiegirl, I'm really sorry about that. 3/4 cup oil is correct, but you're probably overloaded the cups (they should be just 2/3 full)
  20. i have made these twice now and i never get to eat them myself as the just fly off the plate. WOW. OMG. AMAZING. HEAVEN. Just a few of the words people have said to me about them, thank you.
  21. I will be traveling to asia which will be like a 17-18 hour flight... will these hold up on the trip or should i not even try to take them as a treat?
    1. Hi Molu, I wouldn't recommend that. I like to keep in the fridge everything made with butter or milk, especially in the summer.
  22. Ok, erhhhhhmm, I made these today. Normally I buy the frosting as I always assumed it was complicated. Today however I made (ate) it and it was super delish. My God, I was lucky there was any left over to frost the cupcakes. I had no problem warding off my two boys as I had the sense to make them while they were in school. LOL. YUM YUM YUM, thanks a mill.
      1. Nuh-uh, thank you. A BIG hit here, too nice that's the problem. Also thanks to the poster who converted to UK/Ire measurements. Much appreciated.
  23. I'm about to make these for a coffee morning in aid of charity (macmillan nurses) they sound fantastic I will let you know what people think after the event Debbie from Bristol UK.
  24. Hi, I'm going to make this recipe today for a surprise party for my husband tomorrow, kinda nervous but not a biggy! Anyways, I was wondering if instead of making the cake, can I make one from the box? Of course the flavor won't be the same as yours but, I'm kinda in a hurry for all the thing I have yo prepare, do you think it'll work? Hope you answer me today! Thank you so much (:
  25. Hi Vera,I saw that you mentioned that cream cheese can be skipped. Is there an alternative for it? I'm just worried that the frosting wouldn't taste the same without it?
  26. I'm more of a semi homemade baker. I made this recipe with a few changes. I used Duncan Hines Triple Chocolate Decadence cake mix. I cut back to 3/4 cup of water onthe package directions and added a tablespoon of cold coffee. Saved the filling mix for another time. Followed your recipe for the rest. Turned out unbelievable. Really awesome. Thanks for the recipe. By the way the girl who was allergic to eggs. There are lots of eggless cake recipies on line use one of those and follow this recipe for the rest.
  27. Just made these, they were delicious! The icing didn't work out for some reason, clumped together and didn't spread well, but ate it all nonetheless! Thanks for a fantastic recipe! :)
  28. WOW! I made these today and they were decadent! Courtney, my icing also clumped but I added a couple of tablespoons of sour cream and continued beating; the icing came together perfectly. My cupcakes sunk a bit but after icing them they looked fine and tasted like super chocolate fudge inside.

Show All Comments

Close All Comments