Chocolate Rocher Cupcakes

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Chocolate Rocher Cupcakes

by Michele Ow

Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 8


  • 115 g Lightly salted butter (Cupcakes)
  • 115 g Caster sugar (Cupcakes)
  • 2 Large eggs (Cupcakes)
  • 115 g Self-raising flour (Cupcakes)
  • 30 g Cocoa powder (Cupcakes)
  • 1/2 tsp Vanilla extract (Cupcakes)
  • 2 tbsp Milk (Cupcakes)
  • 8 Unwrapped Ferrero Rocher chocolates (Cupcakes)
  • 50 g Butter (Nutella Buttercream)
  • 50 g Nutella (Nutella Buttercream)
  • 100 g Icing sugar (Nutella Buttercream)
  • 25 g Cocoa powder (Nutella Buttercream)
  • 2 tbsp Cream (Nutella Buttercream)
  • 15 g Hazel nuts


  1. Preheat the oven to 180 degrees C.
  2. Cream the butter and sugar together until light and fluffy.
  3. In a separate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
  4. Beat in the vanilla extract and milk.
  5. Line a cupcake tin with 8 cases and divide the mixture evenly into them.
  6. Bake the cupcakes for about 15 minutes, or until the cupcakes feel firm to the touch.
  7. Cool completely.
  8. Meanwhile, make the buttercream.
  9. Cream the butter until light and fluffy. Beat in the Nutella.
  10. Sift in the icing sugar and cocoa powder.
  11. Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
  12. Pipe the butter cream on top of the cupcakes.
  13. Top with a Ferrero Rocher
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