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
I just wanted to say thank you for such a yummy recipe. made it for a work event and they were gone on the fly!! Got so many complements.
Only thing is I followed the measurements provided here and the icing was only enough for 14-15 cupcakes. What did I do wrong? I even decorated exactly the same way as instructed in the video.
Also, my icing was creamy and smooth even before adding the heavy cream, is that ok or did I batter it too much?
Most people don’t like as much buttercream as is piped in the video, so the recipe is for less on each cupcake. Glad it was a hit!
These are amazing, thank you so much for sharing the recipe!! 🙂 I’m pretty much a baking novice, so this might be a silly question, but is it possible to make these with whole wheat flour?
I’m not a professionally trained baker, so take what I’m about to tell you with a grain of salt….usually you can substitute up to half of the AP with WW flour, but I’ve never ever tried that in a cupcake, only in muffins. Let me know if it works for you!
Hi!
How much is 3/4 cup of Nutella in grams?
Hi,
These look amazing! Two questions though. You say this makes 24 cupcakes so would you not need 48 Ferror Rocher chocolates. Also could I make these ahead of time and freeze them until ready to use them.
Thanks
Hi! You need one Ferraro Rocher for inside the cupcake, and one for the top. Yes, you can make the cake portion ahead of time and freeze them. You’ll want to make the icing when you’re ready to serve them.
Hi, I’m from the UK for the chocolate Cupcake Recipe, what flour should I use (Plain or Self Raising flour).
Thank you
Hi there….plain should be the one you use for this recipe. Enjoy!
Hi Jen,
Can i make this as a mini cake in a 6 in round pan instead of cupcakes? If yes, would the baking time be the same?? I made some of your other deserts and they were fabulos. I will gather the pictures and post them soon 🙂
Thank you
Hi! Yes, you could follow this same idea in a cake pan. You would have to increase the baking time….probably to around 30 minutes. Good luck!!
Hi!
I’ve made these fabulous cupcakes several times. However, one thing that keeps bothering me, is that when I make the frosting, somehow you can always “taste” the icing sugar. It feels like regular sugar on the teeth.. Have you heard of this problem before? And how can I get around it?
I’ve tried beating the frosting longer or even to sieve the icing sugar.. Nothing helps!
Looking forward to hearing from you:o)
Hi!,i have the same problem but with the hazelnuts and the ferrero dont taste like sugar
I tried these and they went down a treat with everyone. They are a new favourite, thanks a million
juts watched you great video with the nutella cupcakes and noticed the great measuring tool you have where you can measure out and juts scoop in… Where can one buy a measurer like that?
Hello there,
I just wanted to confirm if this recipe makes 12 or 24 cupcakes? Thanks! 🙂
Around 24
Can’t wait to make these for a friends birthday!! We both love the ingredients and this video tutorial should help me make them perfectly! Thanks for this recipe:)
Have fun! I hope you like them.
Hi Jen! How long do thess cupcakes last if you store it properly? Thanks 🙂
Most baked goods are best consumed within 2-3 days.
vorrei la ricetta in italiano….grazie
Hi,
what is exactly meant by ‘cup’ how much is that i have different sizes of cups so which one do I have to use?
Here is the conversion link for you http://cookiescupcakesandcardio.com/?page_id=3348
Hi jenn
I am a bit confused with this ingredients being measured. How can 1 1/2 cups of flour be 180g and 1 1/2 cups of sugar be 300g?
Kind regards
Flour is much lighter than sugar.
Hey,
The recipe looks fab! Will the ferrero rocher not melt whilst baking? Would it be best to freeze them first?
Thanks 🙂
No, they don’t. If you ‘re worried though, you can freeze them if you wish.
I’m french, and for sure, it will be ma next recipies! Unfortunately i don’t have this wonderful robot cook 🙁