Ferrero Rocher Stuffed Cupcakes

Introduction & Inspiration

I’m a huge fan of Ferrero Rocher chocolates – those decadent hazelnut-chocolate spheres are irresistible. These Ferrero Rocher Stuffed Cupcakes, promising to combine the flavors of a rich chocolate cupcake with a whole Ferrero Rocher hidden inside and a Nutella-infused buttercream, immediately sounded like a dream come true!

My inspiration came from a desire to create a truly indulgent and impressive cupcake that would be perfect for a special occasion, a birthday party, or simply a luxurious treat. I wanted something that would offer a delightful surprise inside and a sophisticated flavor profile.

My goal was to find a recipe that utilized some convenience ingredients (like a boxed cake mix) to streamline the process, while still delivering a homemade taste and a stunning presentation. These Ferrero Rocher Stuffed Cupcakes seemed to achieve that balance perfectly: a devil’s food cake mix base, a homemade Nutella buttercream frosting, and the clever addition of a whole Ferrero Rocher inside each cupcake.

It is a perfect recipe for sharing.

Nostalgic Appeal

These Ferrero Rocher Stuffed Cupcakes, while a relatively modern creation, tap into several nostalgic elements. Cupcakes themselves are a classic treat, often associated with childhood birthday parties, bake sales, and celebrations.

The use of a devil’s food cake mix is a nostalgic element for many, evoking memories of easy baking projects and quick, satisfying desserts.

Ferrero Rocher chocolates, while perhaps not a childhood staple for everyone, have become a widely recognized and beloved treat, often associated with special occasions and gifting.

And the combination of chocolate and hazelnut is a classic flavor pairing, reminiscent of Nutella, chocolate-hazelnut spreads, and other decadent desserts.

Homemade Focus

While this recipe utilizes a boxed cake mix for convenience, the overall feeling is still very much homemade, thanks to the from-scratch Nutella buttercream frosting and the thoughtful assembly of each component. It’s about taking a shortcut and elevating it with homemade touches and a creative twist.

I appreciate recipes that balance convenience with homemade elements, and this one strikes that balance perfectly. You’re still putting in the effort to make a luscious Nutella buttercream from scratch, and to carefully stuff each cupcake with a whole Ferrero Rocher.

The homemade Nutella buttercream is a key element that elevates these cupcakes beyond a simple boxed mix creation. It adds a rich, creamy, and intensely chocolate-hazelnut flavor that complements the cake and the hidden Ferrero Rocher.

And the act of stuffing the cupcakes with the chocolates adds a personal and creative touch, making these cupcakes feel truly special and surprising.

Flavor Goal

The primary flavor goal of these Ferrero Rocher Stuffed Cupcakes is a decadent and harmonious combination of rich chocolate cake, creamy Nutella buttercream, and the signature hazelnut-chocolate flavor of Ferrero Rocher. It’s a multi-layered treat that’s sure to satisfy any chocolate and hazelnut craving.

The devil’s food cake mix provides a moist and flavorful base, offering a rich, chocolatey foundation for the other flavors.

The Nutella buttercream, made with butter, powdered sugar, Nutella, vanilla extract, salt, and optional heavy cream, delivers a creamy, intensely chocolate-hazelnut flavor that complements the cake perfectly.

The hidden Ferrero Rocher inside each cupcake adds a burst of hazelnut, chocolate, and wafer crunch, creating a delightful surprise in every bite.

And the chopped Ferrero Rocher garnish on top provides an extra touch of flavor and texture, completing the Ferrero Rocher experience.

Ingredient Insights

Let’s take a closer look at the ingredients. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

For the Cupcakes:

Devil’s food cake mix, plus ingredients called for on box: This provides the chocolate cake base for our cupcakes.

Ferrero Rocher chocolates, unwrapped, divided: These are used both as a hidden surprise inside the cupcakes and as a garnish on top.

For the Nutella Buttercream:

Unsalted butter, softened:

Powdered sugar:

Nutella: This is the key ingredient for creating the signature chocolate-hazelnut flavor of the frosting.

Pure vanilla extract:

Kosher salt:

Heavy cream (if needed): This can be added to adjust the consistency of the frosting, making it smoother and creamier.

Chopped Ferrero Rochers, for garnish:

These are the perfect ingredients for this recipe.

Essential Equipment

You won’t need a lot of specialized equipment. Here’s what you’ll need:

A muffin pan: For baking the cupcakes.

Cupcake liners:

A large bowl and a hand mixer (or a stand mixer): For preparing the cake batter and making the Nutella buttercream.

Measuring cups and spoons.

That’s all the equipment you need!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 24 Ferrero Rocher miniatures, unwrapped, divided
• Devil’s food cake mix, prepared according to package instructions
• 1 cup butter
• 3 cups powdered sugar
• 1/2 cup Nutella
• 1 tsp. vanilla
• 1/2 tsp. salt
• 3 Tbsp. heavy cream, if needed
• Chopped Ferrero Rochers, for garnish

These ingredients will create a perfect dessert.

Prepare all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Prepare Cake Batter and Fill Liners. Prepare the devil’s food cake mix according to the instructions on the box. Fill each cupcake liner about ¼ full with batter.

Step 3: Add Ferrero Rocher. Place a Ferrero Rocher chocolate into the center of each unbaked cupcake.

Step 4: Top with Batter and Bake. Top each cupcake with more batter, so that the cupcakes are ¾ of the way full. Bake for 25-30 minutes, or until no longer wet and a toothpick inserted into the cake part (not the Ferrero Rocher) comes out clean.

Step 5: Cool Cupcakes. Let the cupcakes cool completely in the muffin pan.

Step 6: Make Nutella Buttercream. Meanwhile, make the buttercream. In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. Beat in the Nutella, vanilla extract, and salt until smooth and fully combined. If you feel your buttercream is too thick, add heavy cream one tablespoon at a time and beat to combine.

Step 7: Frost and Garnish. When the cupcakes are cooled, pipe the frosting onto each cupcake. Garnish with chopped Ferrero Rochers. Serve.

These instructions are very simple.

Troubleshooting

Let’s address some potential issues that might arise, and how to solve them:

Problem: My cupcakes are dry. Solution: You may have overbaked them, or the cake mix you used might be drier than others. Next time, check for doneness a few minutes before the recommended baking time.

Problem: My frosting is too runny. Solution: Add more powdered sugar, a little at a time, until the frosting reaches the desired consistency. You can also chill the frosting for a bit to help it firm up.

Problem: My frosting is too thick. Solution: Add heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.

Problem: My Ferrero Rocher sank to the bottom of the cupcakes. Solution: Try freezing the Ferrero Rocher chocolates before adding them to the batter. This can help them stay suspended in the center. Also, make sure you added a layer of batter beneath the chocolate before adding more batter on top.

With these solutions, you can fix potential problems.

Tips and Variations

Here are some tips and variations for these Ferrero Rocher Stuffed Cupcakes:

Tip: For a more intense chocolate flavor, use a dark chocolate cake mix.

Variation: Add a tablespoon of espresso powder to the cake batter for a mocha flavor.

Tip: If you don’t have a piping bag, you can simply spread the frosting onto the cupcakes with a knife or spoon.

Variation: Instead of chopped Ferrero Rochers for garnish, you could use chopped hazelnuts, chocolate shavings, or a drizzle of melted chocolate.

Tip: To ensure even baking, rotate the muffin tin halfway through the baking time.

Variation: Add a layer of Nutella to the top of the baked cupcake, underneath the frosting, for an extra layer of Nutella flavor.

This recipe is easy to adapt.

Serving and Pairing Suggestions

These Ferrero Rocher Stuffed Cupcakes are a decadent and impressive treat. Here are some serving and pairing ideas:

Serving: Serve the cupcakes at room temperature.

Pairing:

• A glass of cold milk, a cup of coffee, or an espresso pairs perfectly with the rich chocolate and hazelnut flavors.
• These cupcakes are perfect for birthday parties, celebrations, or any time you want a truly indulgent dessert.

Serving: Arrange the cupcakes on a platter or tiered stand for a beautiful presentation.

It is a perfect dessert for an event.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cupcake may contain:

• Calories: 400-450
• Fat: 20-25 grams
• Saturated Fat: 10-12 grams
• Cholesterol: 50-70 mg
• Sodium: 250-300mg
• Total Carbs: 50-55 grams
• Dietary Fiber: 2-3 grams
• Sugars: 35-40 grams
• Protein: 5-7 grams

These cupcakes are a treat.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Ferrero Rocher Stuffed Cupcakes feature a devil’s food cake mix base with a whole Ferrero Rocher chocolate hidden inside, topped with a homemade Nutella buttercream frosting and garnished with chopped Ferrero Rochers. They’re a decadent and delicious treat for any chocolate and hazelnut lover.

Q&A:

Q: Can I make these cupcakes ahead of time? A: Yes! You can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. The frosting can be made a day ahead and refrigerated. Frost and garnish the cupcakes closer to the serving time.

Q: How long will the frosted cupcakes stay fresh? A: Once frosted, they’re best enjoyed within a day or two, as the frosting can soften the cupcakes over time.

Q: Can I use a different flavor of cake mix? A: Yes, you could use a chocolate fudge cake mix, a milk chocolate cake mix, or even a vanilla or yellow cake mix, but the overall flavor profile will be different.

Q: I’m allergic to hazelnuts. Can I substitute something else for the Ferrero Rochers and Nutella? A: Yes, you could use another type of chocolate candy for stuffing and garnishing the cupcakes. For the frosting, you could substitute the Nutella with another chocolate spread or simply use a chocolate buttercream recipe.

Q: Can I double this recipe? A: Yes