Turning Ferrero Rocher into deliciously, decadent, tender Chocolate Cupcakes with homemade Nutella frosting.
Oh Nutella, how I love you so. You pick me up when I am down and within a matter of seconds, you’re the perfect quick fix I need, just a spoonful away. Your creamy hazelnut spread is heavenly on its own. Pair it with devil’s chocolate and I’m grounded again-everything will be alright.
It’s amazing how chocolate can do this to some of us. I keep a jar of Nutella as my emergency go-to but my willpower to resist the temptation of combining the three main components of this decadence weakened yesterday afternoon. Trying very hard to avoid yet another chocolate recipe was impossible as I felt an overpowering urge to combine devil’s food chocolate cupcakes infused with Nutella and the Ferrero Rocher chocolates that have been resting on my countertop for the past month staring at me.
So for those of you who are not a fan of chocolate, I promise I’ll have something different for the next post. I strongly believe by now I have gotten my chocolate fix out of the way (for now) especially after having one of these.
I have a vague memory of how I came across the gold wrapped ball of Ferrero Rocher chocolates. It must have been around the time I graduated high school and happened to have one in my hand. I remember thinking how sophisticated the wrapping of this candy was and immediately thought it must have been expensive.
I may not remember how or even why I had it but one thing I will never forget was the euphoric feeling I had once I bit into it. I thought I died and went to heaven. Seriously! I’m sure my eyes rolled to the back of my head. Okay, maybe I’m giving its greatness a little too much credit here but I feel like I’ve been missing out on this all of these years. And to think that I tried Nutella for the first time in my life about four years ago. Let me say that again FOUR years ago! Do you know how old I am?!
We won’t even go there about my age but I’m old enough to know and feel like I was deprived as a kid. I guess I should thank my parents because if I had known, who knows what size pants I’d be wearing as a child.
I usually like to bake everything from scratch to test my abilities in the kitchen. But when you feel like you’re in dire need of a quick fix, a box of chocolate cake mix is helpful. Nevertheless, if you want to make the cupcake portion from scratch, I have several links to chocolate cupcakes listed below this recipe. ENJOY!
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Ferrero Rocher Cupcakes with Nutella Frosting
- Total Time: 1 hour
- Yield: 24 1x
- Diet: Vegetarian
Description
Turning Ferrero Rocher into deliciously, decadent, tender Chocolate Cupcakes with homemade Nutella frosting.
Ingredients
DEVIL’S FOOD CHOCOLATE CUPCAKES
- 1 box Devil’s Food Chocolate Cake mix
- 1 cup water
- 1/2 cup hazelnuts, chopped
- 1/2 cup Nutella spread
- 1/2 cup vegetable oil
- 3 large eggs
NUTELLA FROSTING
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 2 cups Nutella spread
- 2 tablespoons milk
- 1 teaspoon hazelnut extract (optional)
TOPPING
- 1/4 cup hazelnuts, finely chopped
- 24 Ferrero Rocher chocolates
Instructions
- CUPCAKES: Heat oven to 350°F and insert a gold paper baking cup into each of the 24 cupcake wells.
- In a large bowl, whisk the contents of devil’s food cake mix, water, hazelnuts, Nutella, oil, and eggs until just combined.
- Fill each cupcake liner about 3/4 full of batter which is about 1/4 cup.
- Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Let cupcakes rest in the pan for 1 minute before carefully removing them onto a wire rack to cool to room temperature.
- FROSTING: Meanwhile, using an electric mixer or a large bowl fitted to a stand mixer with the paddle attachment on medium speed, beat butter and shortening until light and fluffy.
- Reduce speed to medium-low. Add 1 cup of powdered sugar at a time, scraping down sides of the bowl to ensure thorough mixing. Mix in 1 cup Nutella at a time. For extra hazelnut flavor, add extract and mix. If frosting is too thick, add 1 tablespoon of milk at a time to thin the frosting.
- ASSEMBLY: In a large piping bag fitted with a standard-size decorating coupler, fill the bag with frosting, about 3/4 full. Twist the wide-end opening of the bag to push down and seal in the frosting (this will prevent flow-back). Cut the tip of the piping bag.
- Pipe a ring of frosting toward the outer edge over the cupcake and lightly dip the piped frosting into a shallow bowl of finely chopped pecans.
- At the center of the cupcake, pipe swirls clockwise or counterclockwise working inward toward the center with each layer of the swirl. Sprinkle with hazelnuts and top each cupcake with a Ferrero Rocher chocolate.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Cupcake
- Cuisine: American
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