One of my holiday indulgences is buying a box of Ferrero Rocher chocolates and slowly savouring them, like Charlie in Charlie and the Chocolate Factory, knowing that once that box is empty, it will be another year until I indulge again.
This year, I decided to bring the Ferrero Rocher decadence to a new level by creating a Ferrero Rocher-inspired cupcake!
These are seriously one of the best chocolate cupcakes I have ever eaten – delicious, moist cake topped with a rich yet not-too-sweet Nutella-based frosting and, of course, a Ferrero Rocher chocolate.
Too often, I find chocolate cake can really lack that rich, chocolate-y flavour and is easily over-shadowed by whichever frosting it is paired with, but this chocolate cake stands out without being over-powering. If you’ve ever doubted whether or not from-scratch cake was worth it, this is the cake to change your mind!
Ever since making our Red Velvet cupcakes with buttermilk, it is a standard chocolate cake ingredient for me. I still go back and forth whether I prefer cocoa powder or melted chocolate in chocolate cake batter, but the cocoa powder is definitely a bit easier, especially if you’re baking with kids.
This frosting is definitely the star of the show, I simply added enough icing sugar to some Nutella to reach the consistency of frosting. Oh, and I added a pinch of good quality sea salt because I can’t make a chocolate recipe anymore without adding it.
CHOCOLATE + SALT = THE STUFF DREAMS ARE MADE OF
You could additionally mix some hazelnuts into the batter, or garnish the cupcake with some after frosting… but I’m not a fan of nuts in soft baked goods (there’s no more surefire way to ruin a brownie for me) and I didn’t really like the look of the hazelnuts when I tried sprinkling them over the frosting. To each their own!
(PS – I might lose some foodie points for this, but I keep this powdered buttermilk in my fridge for occasions when I want to make a recipe that calls for buttermilk and it’s the only ingredient I’m missing.)
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cocoa powder
- ¾ cups olive oil
- ½ cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 12 Ferrero Rocher chocolates
- For the frosting:
- 2 cups Nutella
- 2-3 cups icing sugar, to desired consistency
- 1-2 Tablespoons cream, if desired
- Preheat oven to 375F and line a muffin tray with 12 cupcake liners.
- Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside.
- Mix the remaining dry ingredients together and then incorporate into the wet batter.
- Portion out the batter into the lined muffin tin, filling each liner about 3/4 full.
- Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly.
- Cool the cupcakes on a cooling rack as you prepare the frosting.
- Add icing sugar and cream as desired to reach your preferred consistency for the frosting. Cream if you want a softer frosting, icing sugar if you want a stiffer frosting.
- Wait until the cupcakes are cooled fully before frosting and topping with a Ferrero Rocher chocolate.