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OMG Chocolate Desserts

food blog with yummy and easy recipes

  • Home
  • About
  • Recipes
    • Desserts
      • Cakes
      • Cheesecakes
      • Cupcakes
      • Cookies
      • Bars and Brownies
      • Pies
      • Sweets
      • Other
    • Breakfast
      • Muffins
      • Bread
      • French Toast
      • Coffee Cakes
      • Cinnamon Rolls
      • Pastries
    • Savory
      • Appetizers
      • Dinner
      • Lunch
      • Salads
      • Sides
  • Holidays
    • Christmas
    • Valentine’s Day
    • Easter
    • July 4th
    • Halloween
    • Thanksgiving
  • Roundups
  • Resources
    • Starting Your Food Blog
    • Blogger Advices
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CupcakesDesserts

Ferrero Rocher Cupcakes

written by Vera Z. August 1, 2014
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Jump to Recipe·Print Recipe· 4.6 from 17 reviews

Ferrero Rocher Cupcakes are delicious chocolate cupcakes stuffed with Ferrero Rocher candy and topped with decadent Nutella frosting. This rich chocolate cupcake recipe is easy to make, can be made in under an hour, and must be tried if you call yourself a chocolate lover.

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

A Chocolate Cupcake Recipe With Nutella Frosting

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.

 

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 Ferrero Rocher Cupcakes 🙂

  1. 1. How to get yourself enough Ferrero 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 Ferrero 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 Ferrero 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!!!

Print
Fererro Rocher Cupcakes with Fererro Rocher candies on top

Ferrero Rocher Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Vera Zecevic
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Ferrero Rocher Cupcakes are delicious chocolate cupcakes stuffed with Ferrero Rocher candy and topped with decadent Nutella frosting. This rich chocolate cupcake recipe is easy to make, can be made in under an hour, and must be tried if you call yourself a chocolate lover.


Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees F, and line standard cupcake pan with paper liners.
  2. In a large bowl whisk together flour, sugar, cocoa, baking powder and salt.
  3. With electric mixer beat together oil, egg, buttermilk and vanilla extract on medium speed until well combined.
  4. Add dry ingredients and mix well to combine.
  5. 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.
  6. Bake until a toothpick inserted in cupcake comes out clean (it takes about 16-20 minutes)
  7. Wait the cupcakes to cool completely before icing
  8. To make the frosting melt 4 oz chocolate and let it cool to a room temperature.
  9. Beat the butter and sugar until it’s light and fluffy, then add cream cheese and mix well.
  10. Add vanilla, salt, Nutella,cocoa and melted chocolate and mix it well to combine evenly.
  11. Set the frosting in the fridge for 15 minutes to set, then frost the cupcakes and garnish with Ferrero Rocher.
  12. Store in the fridge until serving.

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 :)

chocolateFerrero RocherNutella
160 comments
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Vera Z.

previous post
Honey Sesame Chicken
next post
Chocolate Nutella Frosting

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160 comments

Jennifer August 7, 2014 - 3:28 am

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?

Reply
Vera Zecevic August 7, 2014 - 11:06 pm

Hi Jenniffer, my mistake, thanks for noticed that.
1/2 teaspoon vanilla will be enough.

Reply
SALMA KETT December 10, 2020 - 12:55 pm

Everything went smoothly, did forget the buttermilk and used instead milk/lemon juice. The birthday girl didn t taste it yet she s turning 11 today!!

Reply
hind August 29, 2014 - 6:29 am

Hi, can regular milk be used instead of buttermilk?

Reply
Vera Zecevic August 29, 2014 - 1:19 pm

Hi Hind, you can use regular milk, but I prefer buttermilk because cupcakes turn out much more moist than with regular milk.

Reply
Libby July 30, 2015 - 9:09 am

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 🙂

Reply
Charlotte September 27, 2014 - 3:34 am

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 🙂

Reply
Maria October 4, 2014 - 3:16 am

If this makes 12, won’t you need 24 of the Rocher? 12 for the insides and 12 for the garnish?

Reply
Vera Zecevic October 4, 2014 - 1:05 pm

Yes Maria, you noticed that well, thanks.If you want to put Ferrero on each cup for garnish you’ll need 24.

Reply
Sonia July 14, 2015 - 10:20 pm

Hi – the recipe does give 12 for the cakes and 12 for the garnish = 24 they are just listed separately under each section.

Reply
Sara October 5, 2014 - 9:29 pm

my batter is. A little thick. Is that ok?

Reply
Vera Zecevic October 6, 2014 - 12:33 pm

Hi Sara,I’m a little late with the reply, I hope that your cupcakes turned out good.

Reply
SelmA September 8, 2015 - 1:10 am

my batter was pretty thick as well. My cupcakes also werent as sweet as I would have liked, any thougHts?

Reply
sue October 20, 2014 - 11:08 am

can you please convert into british measurements.
thanks

Reply
Vera Zecevic October 20, 2014 - 7:09 pm

I can’t i’m sorry Sue.

Reply
Heidi February 7, 2021 - 4:24 am

I can convert to British measurement Sue

Reply
Nusayba October 27, 2014 - 9:02 am

Hi, thank you for the recipe, but just to be clear is there no butter added in the cake mix? ✌️Thanks ✌️

Reply
Vera Zecevic October 27, 2014 - 9:37 pm

Hi Nusayba, this recipe use vegetable oil for the cupcakes, no butter. Happy baking 🙂

Reply
Rachel October 27, 2014 - 2:57 pm

Did you have to freeze the Ferrero Rocher prior to baking so it wouldn’t melt inside the cupcake?

Reply
Vera Zecevic October 27, 2014 - 9:35 pm

Hi Rachel, you can put them in the freezer for awhile.

Reply
Rosie November 1, 2014 - 1:56 pm

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.

Reply
Vera Zecevic November 1, 2014 - 3:39 pm

Hi Rosie, you can skip it.

Reply
Michelle November 3, 2014 - 5:56 am

How long will these last in the fridge?

Reply
Vera Zecevic November 3, 2014 - 2:10 pm

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.

Reply
Emilie November 4, 2014 - 5:21 pm

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 😀

Reply
Vera Zecevic November 4, 2014 - 5:22 pm

Thanks Emilie 🙂
I love your idea for nutella chantilly,I have to try it once.

Reply
Karey November 7, 2014 - 6:21 am

I am wondering how you can tell if they are done when the candy is in the middle. Won’t the toothpick hit it?

Reply
Vera Zecevic November 7, 2014 - 3:17 pm

Hi Karey, try not to pick the candy.

Reply
ej November 8, 2014 - 2:47 pm

Hello, can i use this recipe to make a cake instead

Reply
Vera Zecevic November 8, 2014 - 6:51 pm

I didn’t try it but I think it will work, too.

Reply
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Reply
Vanni November 16, 2014 - 1:28 am

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

Reply
Vera Zecevic November 16, 2014 - 2:07 pm

Thanks Vanni, I’m glad you liked them

Reply
Jacelyn November 23, 2014 - 6:59 am

Hi, wouldn’t the ferrero melt inside th cupcake once u bake it? How did it stay in shape inside th cupcake while baking it?

Reply
Vera Zecevic November 23, 2014 - 12:43 pm

Hi Jacelyn,freez them for 15 minutes before place them in the cupcake.

Reply
Zoe November 26, 2014 - 9:59 am

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

Reply
Lis July 14, 2015 - 7:20 am

A UK conversion- you super star !!

Reply
Hannah December 3, 2014 - 2:38 pm

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?

Reply
Vera Zecevic December 3, 2014 - 7:57 pm

Thanks Hannah. I used wilton 1M , but I slightly bent the end of the tip to close it just a little.

Reply
Jenn December 5, 2014 - 6:15 pm

Should I freeze the ferrero rocher that goes inside the cupcake to prevent it from melting?

Reply
Vera Zecevic December 5, 2014 - 9:40 pm

Yes Jenn, you should do that.

Reply
Claudia December 6, 2014 - 4:20 am

Amazing recepie!! Thanks my family love IT

Reply
Gab December 6, 2014 - 10:13 pm

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!

Reply
Ash Khan December 9, 2014 - 11:24 am

Can i skip cream cheese from cupcakes

Reply
Vera Zecevic December 9, 2014 - 8:24 pm

Hi Ash Khan, you can skip it.

Reply
Jen December 20, 2014 - 12:42 am

I made these tonight. The frosting seems like a lot of work, but it was actually pretty easy. They came out and tasted great!

Reply
Caitlin December 24, 2014 - 3:32 am

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!!

Reply
Vera Zecevic December 24, 2014 - 11:05 am

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 !!!

Reply
Hannah Osborne December 24, 2014 - 11:16 am

Is the cocoa powder unsweetened?

Reply
Vera Zecevic December 24, 2014 - 1:00 pm

Hi Hannah,ut’s unsweetened cocoa powder.

Reply
Shubhz December 26, 2014 - 12:38 am

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.

Reply
Vera Zecevic December 26, 2014 - 10:14 pm

Hi Shubnz, I didn’t try this in a cake form so I can’t tell.

Reply
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Reply
Mary February 13, 2015 - 7:35 pm

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

Reply
Mary February 13, 2015 - 7:37 pm

Sorry. Continuing on my last question, how much coco powder do I use for the batter?

Reply
Mary February 13, 2015 - 7:38 pm

Oops again, I see it now.

Reply
Isaline February 15, 2015 - 8:11 am

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!

Reply
Aleksandra Rakic February 15, 2015 - 7:50 pm

Can i use regular milk ?

Reply
Vera Zecevic February 16, 2015 - 10:34 pm

Aleksandra you can use regular milk:)

Reply
Joe Volz February 20, 2015 - 3:14 am

Vera, What would you use in place of the nutella within the frosting if one doesn’t like it.
(Ya, I’m weird)

Reply
Vera Zecevic February 21, 2015 - 3:41 pm

Hi Joe,you just skip Nutella, or you could add a little more melted chocolate or cocoa powder(to taste).

Reply
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Reply
caroline February 21, 2015 - 5:12 pm

I made these today and my mixture was thick and my cakes turned out dry and crumbly. I was gutted as I wanted to show off 🙂

Reply
Em February 25, 2015 - 4:49 am

Hello! Would like to know if it will change the texture of the frosting if I skipped the cream cheese? 🙂

Reply
Vera Zecevic February 25, 2015 - 9:26 am

Hi Em,you could add one or two Tablespoon of whipped cream if it doesen’t looks creamy enough.

Reply
lisette February 26, 2015 - 10:36 pm

hi ,,, can i use something else instead of creamcheese ???? or won’t you get the creamcheese taste in the frosting ???

Reply
Vera Zecevic February 27, 2015 - 2:47 pm

Hi Lisette, you can use butter instead.

Reply
Priyanga March 5, 2015 - 2:10 pm

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

Reply
Vera Zecevic March 5, 2015 - 7:20 pm

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.

Reply
Priyanga March 6, 2015 - 12:37 pm

Thanks

Reply
Priyanga March 6, 2015 - 2:24 pm

Ok.Thanks.

Reply
Josie March 12, 2015 - 9:58 pm

Hi, what does it mean by ‘all purpose flour’ is that self-raising or plain ?

Reply
Vera Zecevic March 12, 2015 - 10:34 pm

Hi Josie, it’s plain flour.

Reply
VC July 27, 2015 - 6:46 am

Hi could I use self-raising flour in place of all-purpose flour and baking soda? Thanks!

Reply
Lupita April 2, 2015 - 7:20 pm

They are delicious… very good recipe..

Reply
Alexa April 13, 2015 - 9:43 pm

Hello, can i skip the semisweet baking chocolate for the frosting?

Reply
Vera Zecevic April 14, 2015 - 8:33 pm

Hi Alexa,I think you could skip it

Reply
Mary Jean May 14, 2015 - 4:19 am

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!

Reply
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Reply
Alea June 12, 2015 - 5:41 am

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 .

Reply
ellouisa June 13, 2015 - 6:40 pm

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.html

Thanks for your recipe!
love,ellouisa

Reply
Vera Zecevic June 13, 2015 - 7:58 pm

Thanks Ellouisa, your cupcakes turned out great, prettier than mine,I’m jelous 😉
Happy Birthday!!!

Reply
Nidhi June 21, 2015 - 5:46 am

I don’t eat eggs, do you have an idea of what I can use instead

Reply
Vera Zecevic June 21, 2015 - 11:26 am

Hi Nidhi, you can search some substitut like apple sauce or something else, but I’m not sure how it will taste.

Reply
Andrea Turner July 13, 2015 - 6:16 pm

hiya, how many calories are in each cake with frosting please . Thanks 🙂

Reply
Vera Zecevic July 13, 2015 - 9:41 pm

I’m sorry Andrea, I can’t provide you that info.

Reply
Debi February 22, 2019 - 9:41 pm

Vera, there is a website called ‘verywell’ that let’s you cut and paste your recipe into it, and then gives you all the nutritional information for it. Try it out. I love it!

Reply
Lacy October 2, 2015 - 5:34 am

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. 🙂

Reply
Carl Burtonwood July 15, 2015 - 4:15 pm

Hi what temperature is it in gas mark ???

Reply
Vera Zecevic July 15, 2015 - 4:43 pm

I’m sorry Carl, I can’t help you with that.

Reply
Eli July 15, 2015 - 7:42 pm

These look so good!!! What tip did you use for the pretty frosting?

Reply
Vera Zecevic July 15, 2015 - 8:08 pm

Hi Eli, it is wilton 1 M tip, but I close a little the end of the tip.

Reply
nicole July 15, 2015 - 7:58 pm

You have put in your instructions to whisk the dry ingredients did you actually mean mix

Reply
Vera Zecevic July 15, 2015 - 8:06 pm

Hi Nicole,just stir dry ingredients.

Reply
Suzi July 16, 2015 - 11:48 pm

Can I cut the chocolate Ferreros in half for mini cupcakes? Will anything else have to change? Plus thank you very much 🙂

Reply
Vera Zecevic July 17, 2015 - 6:33 pm

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.

Reply
Hannah July 17, 2015 - 8:51 pm

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

Reply
Vera Zecevic July 17, 2015 - 9:43 pm

Hi Hannah, use vanilla essence.

Reply
Aussiegirl July 19, 2015 - 5:44 am

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.

Reply
Vera Zecevic July 19, 2015 - 8:10 am

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)

Reply
Christa July 21, 2015 - 11:22 am

Hi Vera

By the icing recipe you say powder sugar is it Icing sugar or caster sugar?

Thanks

Reply
Vera Zecevic July 21, 2015 - 1:05 pm

Hi Christa, it’s icing sugar 🙂

Reply
Michele July 24, 2015 - 9:35 am

Your instructions says place unwrapped Ferraro Rocher into cupcake mix??
They are wrapped in foil.

Reply
VC July 27, 2015 - 7:48 am

Can I use self-raising flour in place of all-purpose flour and baking soda? Thanks!

Reply
Vera Zecevic July 27, 2015 - 9:57 am

Hi VC, I haven’t tried that way so I can’t give you any advice.

Reply
alison lorne August 7, 2015 - 11:39 am

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.

Reply
molu August 21, 2015 - 9:15 pm

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?

Reply
Vera Zecevic August 22, 2015 - 4:14 pm

Hi Molu, I wouldn’t recommend that. I like to keep in the fridge everything made with butter or milk, especially in the summer.

Reply
Lexi September 30, 2015 - 3:02 am

Mmm they look scrumptious… Bet you got sick of all the stupid questions though didn’t ya!? Haha ?

Reply
stephanie September 4, 2015 - 1:35 pm

Hi! the batter was super dry and thick? i added about 3-4 tbl sp water and the batter turned out perfect.super yummy 🙂

Reply
Mel September 30, 2015 - 12:48 pm

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.

Reply
Vera Zecevic September 30, 2015 - 12:57 pm

Thanks Mel, I’m glad you like it 🙂

Reply
Mel September 30, 2015 - 1:41 pm

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.

Reply
Jade September 30, 2015 - 10:16 pm

Is the sugar used caster sugar or normal every day sugar the you’d use in hot drink or on cereal?

Reply
Vera Zecevic October 1, 2015 - 5:21 pm

Hi Jade, it’s regular sugar, not caster sugar

Reply
aakanksha dhume October 1, 2015 - 2:57 pm

which nozzle have you used

Reply
Vera Zecevic October 1, 2015 - 5:24 pm

I use large open star.

Reply
christi October 1, 2015 - 6:52 pm

hello what if i didnt want to make the cupcakes from scratch could i buy the boxed cupcakemix?

Reply
Vera Zecevic October 2, 2015 - 9:20 am

Hi Christi, you can use boxed cake mix.

Reply
Patricia Hill October 1, 2015 - 9:36 pm

Could I use a boxed cake mix for this recipe – sorry, i’m not much of a baker. thanks

Reply
Vera Zecevic October 2, 2015 - 9:17 am

Hi Patricia, you can do that,of course.

Reply
Debbie October 3, 2015 - 5:03 am

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.

Reply
Vera Zecevic October 3, 2015 - 3:12 pm

Thanks for stopping by Debbie. Please, let me know 🙂

Reply
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Trudy McClement October 4, 2015 - 4:25 pm

I’m not too keen on Ferrero Rocher, do you think it would work with maybe a Lindt Lindor if I froze that?

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Vera Zecevic October 4, 2015 - 4:38 pm

Hi Trudy, you can use frozen Lindt Lindor.

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Cristina October 10, 2015 - 5:27 pm

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 (:

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Vera Zecevic October 10, 2015 - 5:31 pm

Hi Cristina, you can use boxed cake mix,of course.
I’m sure they will be fine.
Happy baking 😉

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Nour October 27, 2015 - 2:10 am

Hey, can this recipe be made into a cake instead of cupcakes

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Vera Zecevic October 27, 2015 - 7:13 pm

Hi Nour, I haven’t tried but I think it could.

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Jamie Abanilla November 2, 2015 - 5:29 pm

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?

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Vera Zecevic November 2, 2015 - 6:11 pm

Hi Jamie,it won’t taste the same but I suggested it if someone doesn’t like it.

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Dianna Barnes November 16, 2015 - 2:04 pm

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.

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Courtney November 17, 2015 - 6:57 am

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! 🙂

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[…] housemate sent me this recipe a while back in all capital letters with about 100000 exclamation points. I put the recipe on the […]

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regina December 21, 2015 - 6:01 pm

what is buttermilk???

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Ferrero Roche Cupcakes! | The Clumsy Koi Carp January 11, 2016 - 12:06 am

[…] https://omgchocolatedesserts.com/ferrero-rocher-cupcakes/ […]

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Judy January 23, 2016 - 4:45 pm

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.

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[…] of course plenty of sprinkles! Get your big glass of milk ready! 31. Ferrer Rocher Cupcakes From OMG Chocolate Desserts Decadent and delicious. Just make sure you save some Ferrer Rocher’s for the actual […]

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Tina Boyne August 22, 2016 - 7:15 pm

Hi

do you have this recipe in metric measurements please?

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Vera Zecevic August 24, 2016 - 9:55 pm

Hi Tina, I don’t have it,sorry.

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Kerry September 28, 2016 - 6:20 pm

Hi does the ferrero retain the crunch?

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Kerry September 29, 2016 - 7:05 pm

Does the ferrero retain its crunch in the middle

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Vera Zecevic October 2, 2016 - 5:12 pm

Hi Kerry, it won’t stay very crunchy, but it still tastes great.

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Alondra Ontiveros November 16, 2016 - 6:35 am

What kind of buttermilk did you use? Low fat, whole?

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Vera Zecevic November 16, 2016 - 10:52 am

Hi Alondra, I always prefer whole

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Ferrero Rocher Cupcake Recipe December 30, 2016 - 4:55 pm

[…] recipe is influenced by the amazing omgchocolatedesserts and their Ferrero Rocher […]

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namrata March 27, 2017 - 2:51 pm

innovative n yum

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Daniah Khan May 11, 2017 - 3:07 am

How did you melt the chocolate for the frosting? In the microwave or on the stove?

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Cassie September 28, 2017 - 7:30 pm

Could you use regular chocolate cake mix? Im not a pro baker haha

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Vera Zecevic September 29, 2017 - 7:18 pm

Hi Cassie, you could try that.

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Perfect S’mores Cupcakes - OMG Chocolate Desserts July 4, 2018 - 3:47 pm

[…] Ferrero Rocher Cupcakes are delicious chocolate cupcakes stuffed with Ferrero Rocher candy and topped with decadent Nutella frosting. […]

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Elizabeth Contreras December 30, 2018 - 12:24 pm

Can i use olive oil instead of vegetable oil? Ohh and also does it HAVE to be unsalted butter? Or can i just use the regular one?

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Vera Z. December 30, 2018 - 2:58 pm

HI Elizabeth,you can use olive oil and if use salted butter omit the ‘pinch of salt’.

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Erin Smith April 14, 2020 - 2:47 pm

Approximately how much batter will it take to cover the candies in the center?
I see 1 tablespoon for the bottom but I’m a notorious overfiller on cupcakes so I was curious if you had an approximation on how much Is added on top PV the candy

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tricks June 13, 2020 - 8:08 am

Tried this recipe and was complete disaster.I followed the exact recipe.As many mentioned in comments,batter was too thick,cake was soo dry and crumbly.Sad this was a disapopointment

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Rina July 25, 2021 - 11:47 am

I made these for my friends birthday and have to say I’m very disappointed with the cake texture it looks more like a brownie then a cake cupcake I’m almost ashamed to give these to her. I didn’t put the Ferrero Rocher inside but did a Nutella ganache to put inside.

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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