Ferrero Rocher Cupcakes with Chocolate Ganache

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Irresistible chocolate Nutella crunch cupcakes are a chocoholics dream! Recipe inspired by Ferro Rocher chocolate hazelnut candy transformed into a personal sized dessert.

Jessica Gavin

Serves 6

20 Ingredients

1 cup Granulated Sugar

3/4 cup All-Purpose Flour

2 tbsp All-Purpose Flour

1/4 cup Unsweetened Cocoa Powder

2 tbsp Unsweetened Cocoa Powder

3/4 tbsp Baking Powder

3/4 tbsp Baking Soda

1/2 tsp Sea Salt

1 Egg at Room Temperature

1/2 cup Sunflower Oil

1 tbsp Vanilla Extract

1/2 cup Water

12 oz Unsalted Butter at Room Temperature

6 cup Powdered Sugar

1/3 cup Milk

1 cup Nutella®

1/2 cup Sour Cream at Room Temperature

3/4 cup Dark Chocolate

4 tbsp Hazelnuts

3 tbsp Whipped Cream

12 Steps

Steps 1

Position a rack in the center of the oven. Pre-heat the oven to 375 degrees F. Line two standard muffin tins with 12 paper liners.

Steps 2

Prepare the Water and set aside.

Steps 3

Mix until no visible lumps. Add in Egg at Room Temperature, Sour Cream at Room Temperature, Sunflower Oil, and Vanilla Extract. Mix until just smooth and combined.

Steps 4

Pour in the boiling water and slowly mix, starting from the center and working your way outward. The batter will be quite liquid like brownies, but this is normal. Divide the batter evenly among the lined cups. Fill each lined cup about halfway with one quarter cup batter.

Steps 5

Bake 15 to 16 minutes, until a cake tester or a wooden toothpick inserted into the center of a cupcake, comes out clean.

Steps 6

Transfer the tins to wire racks for about 5 minutes until the tins are cool to the touch. Remove and transfer them to the racks. Let the cupcakes cool completely before frosting them and decorating.

Steps 7

Warm Milk, until just boiling and pour over Dark Chocolate, and the add Hazelnuts, You can microwave the Whipped Cream and chocolate mixture in a microwave safe bowl for a few seconds if needed to melt the chocolate further.

Steps 8

Cool in refrigerator and then transfer to a piping bag. Cut off the tip of the bag right before filling. In a stand mixer whip Unsalted Butter at Room Temperature, on medium high speed until light and fluffy, for 2 minutes.

Steps 9

Gradually add Powdered Sugar, one cup at a time (low speed, then medium-high to smooth out). Add Milk, mix on medium high until combined.

Steps 10

Add Nutella®, mix on medium high until smooth. Transfer to a piping bag with a large star tip.

Steps 11

Once the cupcakes are cooled, use a large melon baller or spoon to remove 1 teaspoon of cake from the center. Pipe in 1 teaspoon chocolate ganache and hazelnut filling. Pipe the nutella buttercream in a swirl pattern on top of the filled cupcake. Decorate with desired toppings.

Steps 12

Serve and enjoy!