Ferrero Rocher Cupcake

Why This Recipe Works

• Ferrero Rocher in cupcake form. I’m obsessed that these Ferrero cupcakes literally have every element of the chocolate represented! The moist chocolate hazelnut cupcake is cored so we can put in some creamy Nutella filling studded with chopped hazelnuts. Ferrero Rocher chocolate have a whole hazelnut in the middle and have the crushed hazelnuts in the chocolate coating on the outside.
• Hazelnut flavor is prominent. I really wanted a Ferrero Rocher cupcake recipe that delivered on the hazelnut flavor. To get this, we use hazelnut emulsion and chopped hazelnuts.

WHY YOU’LL LOVE THIS RECIPE

• This one is for the chocolate lovers! There’s chocolate and hazelnut in every part of these cupcakes.
• The cupcakes are filled with Nutella! I rarely make plain cupcakes because I love the surprise filling in the middle.
• These cupcakes are so soft, fluffy, and moist – exactly what you want in a cupcake!
• It’s fun way to use Ferrero Rocher chocolates as a garnish or you could even stuff the cupcake with the chocolate ball instead of using Nutella.

INGREDIENTS YOU’LL NEED

• All-purpose flour
• Cocoa powder – Natural cocoa powder, not dutch-processed. Sift it if you’ve had it for a while and it’s clumpy.
• Baking powder
• Salt
• Flavourless oil – You can use any oil that doesn’t have a strong flavour like vegetable oil, avocado oil, or grapeseed oil.
• Granulated sugar
• Brown sugar
• Egg
• Milk – Dairy or non-dairy milk work here. I used almond milk.
• Nutella hazelnut spread – This doesn’t have to be the Nutella brand. Warm it in the microwave before using if it’s stiff.
• Unsalted butter – This needs to be at room temperature and softened.
• Powdered sugar
• Dark chocolate – Melt this in the microwave or in a small pan. Use any dark chocolate you like that isn’t sweet on its own.
• Ferrero Rocher chocolates – Optional, for decoration.
• Hazelnuts – Roughly crush by putting them in a small ziploc bag and whacking them with a rolling pin.

HOW TO MAKE FERRERO ROCHER CUPCAKES

FOR THE CUPCAKE BASE

Prep: Preheat oven to 350°F and line a cupcake pan with cupcake liners. Set aside.

Mix dry ingredients: In a small bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.

Mix wet ingredients (except milk): In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, and egg until smooth.

Combine to make batter: Alternate adding in half of the flour mixture and then half of the milk, whisking after each addition. Repeat with the remaining flour mixture and milk and whisk just until combined and no big lumps remain. Fill cupcake liners about ¾ full with the batter.