Ferrero Rocher cupcakes with Nutella frosting

This may be the most ridiculous thing I’ve ever made.

My housemate sent me this recipe a while back in all capital letters with about 100000 exclamation points. I put the recipe on the back burner, but today is her birthday so I figured now was the time to try it out.

It’s actually a pretty easy recipe. You just dump everything into a bowl for the batter, and the frosting just takes a little bit of arm work. If you have an electric mixer, this will be a piece of (cup)cake (HA. SEE WHAT I DID THERE?)


Cake batter

  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 3/4 cups vegetable oil
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 12 frozen Ferrero Rocher chocolates


  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 1/3 cup Nutella
  • 4 oz. semisweet baking chocolate
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 12 frozen Ferrero Rocher chocolates

Preheat your oven to 350 degrees and line a muffin pan with paper liners.

In one bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. In a larger bowl, whisk together the oil, buttermilk, egg, and vanilla. Then add the dry ingredients and use a spatula to mix your batter together.

Boom, step one is done. Super easy, right?

Place about one tablespoon of batter into each cupcake liner, then throw a frozen Ferrero Rocher in there. Add another tablespoon of batter over the chocolate.


Throw these in the oven for about 16-20 minutes. Remove and let them cool completely.

While they’re cooling, melt the baking chocolate and let that also cool off completely at room temperature.

Throw another dozen frozen Ferrero Rocher into a food processor, and pulse until you have little bits and pieces. I froze them before doing this because I figured the filling would make more of a paste than a crumbly mixture if they were at normal temperature.

Cream together the butter and powdered sugar. The softer your butter is, the easier this process will be. Once it’s light and fluffy, add the cream cheese and beat together. Then you can add the melted baking chocolate, nutella, vanilla, and a little bit of salt. Place in a piping bag and leave it in the fridge for about 15 minutes to set.

After that, you can frost your cupcakes! I put a layer of frosting, and then dunk them into the bowl with the blended Ferrero Rocher, pressing the whole mixture down to cover the top evenly.

These are super decadent: the buttermilk in the batter makes the cupcakes almost fudge-like.  My housemate was a happy camper, and we’ve all gained 20 pounds. Totally worth it.





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