I’m going to have to start out by saying that I have never really been a Nutella fan. Until we made these cupcakes, I really never understood what the fuss was about. I’d rather eat a peanut than a hazelnut. I’d rather have peanut butter and jam, than chocolate and hazelnuts. It was never in our house growing up as a kid, so I don’t think I ever really knew about it. But, when an Italian family becomes your family, you learn quickly about all things Italian. One of those things is hazelnut flavoured everything! I think I first tried a Ferraro Rocher at Paul’s mom’s house, and meh, didn’t really care for it. Apparently it had to be baked inside of a cupcake for me to really like it!
As far as Nutella went, I could never understand why bloggers were posting about it, drooling over it and giving it love I didn’t think it deserved. UNTIL I made this buttercream. This Nutella buttercream may be the absolute best thing I have ever tasted. No lie. It is rich, creamy and oozes smooth buttercream flavour. The hazelnut-chocolate taste is perfectly complimented by the sweetness of the sugar and saltiness of the butter. O.M.G. That’s how good it is. Good enough to talk in capitals.
The buttercream is one of those tastes that just the smallest amount will send you face first into the bowl. If you have strong willpower, I guarantee that it will be tested with this cupcake.
Ferraro Rocher Cupcakes with Nutella Buttercream
-this recipe will make around 24 cupcakes
Cupcake Ingredients:
1 1/2 cups all purpose flour (180g)
1 1/2 cups granulated sugar (300g)
3/4 cups unsweetened cocoa powder (~75g)
1 1/2 teaspoons baking powder (~8mL)
3/4 teaspoon baking soda (~3mL)
3/4 teaspoon salt (~3mL)
3 tablespoons vegetable oil (45mL)
3/4 cup buttermilk (180mL)
3/4 cup warm water (180mL)
2 eggs
1 teaspoon vanilla extract (5mL)
24 Ferraro Rochers
Procedure:
Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferraro Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.
Nutella Buttercream
Ingredients:
1 cup unsalted butter, softened to room temperature (240g)
2 cups icing sugar (200g)
3/4 cup Nutella (180mL)
3-4 Tablespoons heavy cream or milk (45mL)
2 teaspoons vanilla extract (10mL)
chopped hazelnuts for decorating
Procedure:
In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.
*Once cupcakes are cool, pipe buttercream onto cupcake and coat sides with hazelnuts.
*Pipe additional Nutella on top of buttercream to add colour.
*Tips used: Ateco 809 for buttercream, Wilton #5 Nutella
can I just use milk instead of the buttermilk
The best way to find out is to try! Good luck.
Hi I wanted to ask what substitutes could be used instead of heavy cream !?
Maybe double cream or mascropone ?
You’ll have to check whether double cream and heavy cream are a similar product. Good luck!
Hello, I love this recipe . I’m going to do them for my friends birthday but I was wondering if I van leave out the baking powder ? I only have baking soda,
No, you need to use all of the ingredients in a recipe.
Hi, I’m just wondering if the frosting will melt if I don’t put the cupcake in the fridge? I’m baking it for a friend and I think I can only give it to her 3-4 hours after I leave the house, which means that I won’t be able to put the cupcakes in the fridge. 🙁
It depends on the temperature of your car etc. If you want your icing to be thicker, add a little bit more icing sugar to it.
Thanks!! And may I know how long will the cupcake last? 1 or 2 days like this? 🙂
Most cupcakes are best within 2-3 days.
How many grams are for you 1 cup of flour and cocoa powder? Also sifted or unsifted?
It would be very helpful if you can give the recipes also measured in grams so no surprises. Thanks!!
Your cupcakes are delicious!
The recipe IS in grams here on the blog AND in the description box of the video. Here is our conversion chart if you need additional help. http://cookiescupcakesandcardio.com/?page_id=3348
Oops I apologize for the last comment I see in the instructions that it says to let them cool. Thanks!!!
Hi Jenn,
I was wondering if you need to let the cupcakes cool before you frost them?
Yes, it is always a good idea to let them cool before frosting.
Hello Jenn,
A thousand times “thank you” for sharing your knowledge, recipes and tutorials.
Here a little story:
My husband just had a smile and satisfying look on his face after his first bite. Never talked while munging up his muffin.
I really would like to post a pic of my three different decorated muffins. One just looked like yours. The next one had coconut crumbles and a Ferrero Raffaello on top and the third one was decorated with cracknel? ( i just translated that) and a Ferrero Giotto on top.
Soooo yummi.
Just wanna share my experiment with you.
thanks again.
Sandra fro Germany
Hi! I’d love to see a pic..you can upload it to our Facebook page. Thanks for watching!
If I wanted to make 12 cupcakes instead of 24 do I just half all the ingredients?
Yes, that is what you would do.
Hi,
I tried the ferero rocher cupcake recipe.
It turned out to be a hit.
Thanku
Just a small hick up
My ferero rocher rose up while baking!!!
Hi,
I was wondering if the butter milk is just normal milk? i live in Australia and the butter milk here is yellow not white
thanks
No, buttermilk is a thick, sour milk, not normal milk.
We love nutella and had to try this recipe. I’ve only used cake mixes in a box. This is my first time to make cupcakes from scratch. Your recipe is very easy to follow and of course the best part about it is that these cupcakes are sooooo good. I think I need to work on my decorating skills though. Thank you!
So happy to hear that! Thanks!
Hi, I love all your videos and thank you for such detailed instruction, everything always turns out great!
I would like to do this in a giant cupcake and would like to know if this buttercream crusts? Thank you!
Much love from Australia!
Hi there….I’m so happy you like the videos! Yes, this buttercream will crust…at least it should!
Thank you! : )
Hi i love your video. you made the cupcakes really nice!! and i love ferrero rocher so much!!
http://www.tomtins.com
If im using pillsbury all purpose flour and al ready has baking powder would it be the same recipe just i would not be adding powder
I’ve never used flour with baking powder already in it, but I imagine that you could omit the recipe’s baking powder, or at least decrease the amount.
Where can I find icing sugar? Can I use granulated sugar?
Icing sugar is also known as confectioners sugar, or powdered sugar. Try checking in your baking aisle at the grocery store.
We would also require an extra 24 ferrero rocher chocolates for garnishing on top of the cupcake, I believe this was omitted in the recipe.
Nope. It’s in the recipe.
She means for the top of the icing, as shown in the photo – there are 24 baked inside the cupcakes, and an additional 24 to be placed on top of the piped Nutella. It’s a garnish – so 48 total – but Connie, you wouldn’t HAVE to top them that way. I think the buttercream would be delicious by itself.
By the way, thanks for the recipe! I’m planning these for our daughters birthday this weekend!
hi im ur number one fan i really love all of your recipes i tried ur cheese cake on a jar recipe and it turned out amazing <3 thank you so much <3 i really want to try this out but can you give me a recipe for a choclate cream thankyou soooooooooooooo much <3
Hi there! Thanks for watching. I’m glad you liked the cheese cake.
hi, i just made this today and my family loves it!! very delish!! thanks for sharing you recipe!!
I’m super happy to hear that! Thanks for writing in.
Hey I was wondering if I could just use pre prepare cupcake mix like the Betty Crocker
I was thinking I could buy the chocalte mix and just add the Ferraro. Rochers. In the middle and just make the buttercream from strach would that work ??
You’ll have to try and see! Good luck.
In stead of all porpoise flour can I use self raising flour instead?
You can, but you would have to alter the leavening agent amounts.
Hi,
im going to make these for the first time tonight for a co-workers birthday. how many cupcakes will your recipe make? want to know If I will need to double the recipe or not.
thanks.
It makes 24.
how long does this take to make
Does it matter whether you use sweetened or unsweetened coco powder?
In my opinion no, but some people would disagree.
Thank you. I made them and they were amazing loved by everyone!!
Happy to hear that!
Hi Jenn! I’ve made these and they were an absolute hit! I was wondering, if I do not need this many cupcakes, can I halve the recipe? I figured you’d know best! Thank you.
Yes, definitely! I’m glad you liked them!
I haven’t tried it halved, but I would imagine it would be fine! I’m glad you liked them!!!
Can we use bicarbonate of soda instead of baking soda?
Yes, they are the same thing.
Another question, sorry!
In the buttercream, you say use heavy cream – in the UK we have single or double cream…. which would you advise?
Thanks 🙂
I would guess double….I don’t know though. You’ll have to see if it will whip like whipping cream.
Hi there…
Thank you for this recipe – I am salivating just looking at it!!
What size nozzle is that please?
Karen
It’s just a open round tip…any size will do. I think I used my Ateco 809.
Where did you get 809 tip cant find it I live in Montreal, any suggstions where I can order from, I checked amazon andthe do not have it.
I got it at a cake store…try searching for Ateco products.
Thanks for your reply
hi there,just made the recipe.everything was fine but my buttercream frosting is grainy even though i used powdered sugar
🙁 it has happened before also.is there any secret to avoid this??anyone who knows is welcome to give me a tip 🙂
It sounds like you’re not mixing it enough. It should be completely smooth when you’re creaming the butter and icing sugar together. I hope next time works out better for you.
If this happens in my normal buttercream, I just add a couple of drops of boiling water, and this takes away the grainy texture…… hope that helps? 🙂
Interesting…I haven’t heard that before. I’ll have to try it. Thanks for sharing.
Hi Jenn,
Can I substitute buttermilk with yogurt? And what will the quantity be in metrics?
Hi there…I haven’t tried that substitution in this recipe, so I can’t tell you if it works or not. Deviating from the original recipe may result in less than favourable results. We have a conversion chart here-http://cookiescupcakesandcardio.com/?page_id=3348
Hi,
Would I be able to make a 8″ or 10″ round cake instead of cupcakes with the ingredients you used (apart from the ferrero rocher that you put inside the cupcake)? Would the buttercream still be enough to cover the cake?
Thanks
You will probably need to double or triple the cake and buttercream ingredients to make a cake that size.
I just love your site and youtube videos. So informative and you make everything looks so easy. My question is Why do you use oil in your cakes instead of butter? I noticed this with most of your recipes. I personally prefer butter over oil but its just me. I have yet to try your recipes. Your decorating skills are mad and your stuff looks amazing. I want to try them all 🙂
I actually prefer butter over oil, so you must have watched the videos that have it in them 🙂 For example, the zebra cake required oil to allow the batter to spread properly. I tried it with butter and it just wouldn’t work properly! Thanks for watching!
My family doesn’t like buttercream, but they all liked this one. even my mom who doesn’t like buttercream or chocolate! instead of a chocolate cupcake i used a plain vanilla cupcake and it was still really good.
One note, you don’t measure nutella in ML, thats only for liquids like water, milk, cream… so i did the dirty (delicious) work and i measured that 180ml nutella = 240g.
So delicious !! *___* <3 Thank you for the recipe 🙂 I'll try to make it !
You’re welcome! I’m glad you like them!
Do these cupcakes freeze well?
Yes, they sure do!
I made these recently and they were absolutely amazing!! Thanks so much for the video – it was very helpful. I’ve added a link back to your site from mine, hope it’s ok.
http://themorethanoccasionalbaker.blogspot.co.uk/2014/03/ferrero-rocher-cupcakes-with-nutella.html
Great! Thanks so much for letting me know you liked the recipe! I’ll be sure to check out your blog post. Jenn
Could I use buttermilk in the buttercream since i have extra, or would that ruin the buttercream?
And about how many cupcakes could the buttercream recipe frost? Or how much in total does it make?
Yes, it will ruin the buttercream…it has a very sour taste.
Hello! If i dont have buttermilk, what can i substitute for buttermilk?
Add one tablespoon of lemon juice or vinegar to a cup of milk, let it sit for 5 minutes. http://cookiescupcakesandcardio.com/?p=3429
Hi I love your video and I followed your ingredients ,about your cupcakes is too much liquids so I add confectioners sugar and flour the result is perfect. The frosty is so good. When they taste that they’re loving it so much and they’re surprised about ferrero rocher! This is my first chocolates cupcakes. Thank you for a perfect recipes ♥♥♥
You’re welcome! Thanks for watching!
Hello Jenn
I really admire your work! A big thanks from Greece 🙂
Yanni
Thanks so much!
Can I freeze these cupcakes and frost them later ?
Yes, you can definitely freeze the cupcakes and use them later.
Hi Jenn,
would love to try out this recipe, however I am confused with the measurements.
What does it mean…a bowl of this and half a bowl of that etc. I love in Germany
Snd here we use grams and mililitres to measure things. So can u tell me pls how much
the things are in grams and mililitres please?
Thank you!!!
Hi there…the conversions are done for you in the blog post.
Hi Jen
What’s the fabulous measuring thing you use to put the Nutella in called?
It’s a measuring cup by Pampered Chef and it’s awesome! I just ordered another one from them in case something terrible happens to this one!
Hi Jenn,
Great recipe, can’t wait to try it out for my birthday!
I wanted to ask you what buttermilk is, I’m from the Netherlands and buttermilk here means a fatless, sour-y, dairy drink.
Are we talking about the same product?
Sounds like a similar product…ours is fairly thick though…like cream. But yes, it’s sour and a dairy product.
Nee het is karnemelk. Zorg dat het volvet is of anders mix er wat room in.
Looks great! Where did you get the liners?
I buy my liners from Golda’s Kitchen.
Hi do you place the cupcakes in the fridge after decorating? Or after decorating thecupcakes u can leave them outside ? Will the buttercream melt? I love all your recipies this is a great recipie for valentines day
You need to put them in the fridge as they have milk and butter etc in them. It’s not a safe idea to leave them out.
Hey jenn, got a question
could i make the cupcakes with half the sugar and normal milk ?
and the buttercream, is it for 24 cupcakes?
thanks
greetings from germany 🙂
Sorry but you need to follow the recipe for it to be successful.
oh ok 🙂 then i will do it like the recipe. thank you
Enjoy!
Do you really taste the nutella in this cupcake? Does the buttercream still taste pretty much like nutella?
This buttercream is the best one I’ve ever made. Hands down. It’s delicious.
Okay, i guess i will have to try them then, i cant wait to make these soon they are the prettiest nutella and ferrero rocher cupcakes I’ve seen.Do you think they would still be good if i used a yellow vanilla cake or do you think i should stick with the chocolate cupcake?
I’m glad you like them! I prefer chocolate, but it’s best to try and see if you doubt it. Enjoy!
Hey, I just made this recipe using a vanilla cupcake and it is really good!
Great to know that combination works too! Thanks for sharing!
Also what is icing sugar?
It’s also called confectioners sugar or powdered sugar. Here in Canada we call it icing sugar.
Hi, I love your videos. For the ferrero Rocher cupcake do I have to use buttermilk?
Yes, it thickens and adds a great tang to the cake.