Ferrero Rocher-Stuffed Chocolate Cupcakes with Nutella Buttercream

If you follow me on Instagram (Username: rachelconners), you’re probably familiar with these cupcakes. The picture of the batter going into the oven got a few “OMG”‘s and the final product got a couple “Wow”s and a declaration of love.

Yeah, they were good pictures, but these people haven’t tasted these cupcakes. I can vouch, these are “Wow” and “I’m in love” worthy cupcakes. Seriously.

Nutella, AKA nectar of the gods, can mess with your head. It makes you swoon. It makes you think the world revolves around a cupcake. It makes you want to eat the entire plate of 12 cupcakes. It makes you want to cry when one of your precious cupcakes falls onto the ground…but then proceed to eat that cupcake after scraping off the dog hairs (I know, ew…sorry, had to do it).

I almost panicked when I went to make the buttercream, asked my mom to hand it to me, and she had the most guilty look on her face. She has a tendency to eat it all whenever she comes over. Thank goodness for her life that there was just enough left for this buttercream, or she would’ve been in big, big trouble. As in, I probably wouldn’t have let her have a cupcake.

Yeah, Nutella is a big deal in my house. And when you turn Nutella into a silky smooth, delicious buttercream, slather it o

nto the a super-chocolatey chocolate cupcake that has a Ferrero Rocher in the middle (Nutella in it’s candy form), you have reached heaven.

The first time I made these cupcakes, my family members took bites and were pretty much mind blown. They’re that good. Why do I even think of these things? It’s extremely bad for my thighs. I need to go to like, 4 extra Bar Method classes because of them.

But gosh darn it, it is soooo worth it.

These cupcakes were the first thing I thought of when I decided to do chocolate week. You could say this entire chocolate week thing is really just an excuse to make these (and six other perfect chocolate desserts…) again, and taste the deliciousness all over again.

If you like Nutella, it’s impossible to disregard these cupcakes. If you make one thing this week, make this it. Thank goodness these are all gone, or one would be in my mouth right now. Enjoy (seriously, make these. It’s bliss)!!!

Missed chocolate week thus far? Here’s what you missed!

Day 1: The Baked Brownie

Day 2: Chocolate Cherry Walnut Cookies (GF)

Ferrero Rocher-Stuffed Chocolate Cupcakes with Nutella Buttercream
Serves: 12 cupcakes
For the cupcakes
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 ounces bittersweet chocolate, melted and cooled
  • 12 Ferrero Rocher candies, unwrapped
For the buttercream
  • 2 sticks unsalted butter, softened and cut into cubes
  • 4 cups confectioners’ sugar
  • 1 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • ½ cup Nutella or other chocolate-hazelnut spread
  • Pinch of salt
For the cupcakes
  1. Center a rack in the oven and preheat to 350 degrees Fahrenheit. Fit the 12 molds of a muffin tin with paper muffin cups. Place on a baking sheet and set aside.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Working with a stand mixer or a hand mixer and a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for two minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute between each addition and scraping down the sides of the bowl as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate, and mix it in by hand with a rubber spatula.
  4. Divide the batter evenly into the prepared molds. Press one Ferrero Rocher into the center of each cupcake. Try to cover the chocolates with batter by nestling it, it won't be completely covered. Bake for 22 - 25 minutes, or until a tester inserted in the centers comes out clean. You will see a slight indent in the middle of the cupcake because of the Ferrero Rocher's, it's nothing to worry about. It will be covered with frosting anyways! Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before unmolding them. Cool to room temperature before frosting.
For the buttercream
  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4? on my KitchenAid). Butter will become very pale & creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
  3. Frost generously! Enjoy. Will keep at room temperature for up to 3 days, but they taste best on the day made.
Cupcake recipe adapted from Dorie Greenspan's Baking: From My Home to Yours and frosting recipe adapted from Bakerita's Vanilla Buttercream
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  1. i agree these cupcakes are definitely “wow” worthy! they look amazing :)

  2. whoa!! this is the best thing i’ve seen all month!

  3. Looks ferrero rocher and love cupcakes as well, so this is just perfect!

  4. This combo is just so… eh… I can’t find words. Nutella, Rocher, cupcake? WTH??? This is amazing!

  5. Nectar of the gods sounds about right! These cupcakes look amazing!

  6. i have just baked them for my hubby’s birthday and they are amazing! Thank you so much for sharing

  7. These look amazing and will be making them. I just wonder how much salt to use in the batter? You reference adding salt in the description, but it is not listed with the ingredients.

  8. In fact, I have seen these cupcakes before ;) They are so wonderfully naughty!

  9. You had me at Ferrero Rocher!

  10. Hi! These look amazing! But quick questions: can I use the recipe for the frosting on a 9-inch cake? Would it be sufficient and do you think it’s suitable for a banana cake? Thanks! (:

  11. Hello!
    This looks amazing and I can’t wait to try but one quick question do I freeze the ferrero choc before hand?
    To keep shape and prevent melting.
    Thanks for your time!

  12. Thanks for this recipe these cupcakes are amazing!!!

  13. Mandy Radloff says:

    Hi there,

    I am from Durban South Africa, and want to make these Ferrero Rocher cupcakes for my friends wedding. They look absolutely scrumptious.

    What I would like to know is if I could bake these a couple of days in advance, ice them and then freeze them.

    Your feed back would be greatly appreciated.


    • Hi Mandy,

      Thanks for stopping by the site! So glad you want to make the cupcakes. I haven’t ever frozen these cupcakes, but cakes do hold up well when frozen, as long as they are well sealed and air tight, so I’m sure they would stay great! However, I do think it would be better if you froze the cupcakes without the frosting, and then frosted them the day of (or even the day before) serving.

      Hope this helped, let me know if you have any other questions.


  14. Hi im dianne fr philippines.. can you suggest a substitute for buttermilk.. im not sure if that’s readily available here. Thanks in advance :)

    • A super easy substitute is milk and vinegar! Add a little bit of white vinegar to the bottom of your measuring cup (about 1 tablespoon per cup) and then fill the measuring up to however much you need! Let it sit for about 5 minutes before using. Hope this helped!

  15. Thank you :) im so excited to make these :)

  16. Wow Rachel, this is one of the cupcakes that might be life changing :) I say this with some bias especially when I love ferrro rocher and the very idea of embedding them inside a cupcake sounds mouthwatering and absolutely delicious. I definitely am going to need to do this soon. Thanks for sharing this! Great Job!

  17. Yum-yum says:

    Hi there,

    I was wondering if you could swap out the cocoa powder for dark chocolate? I got a huge 80% cocoa slab as a gift but sadly I cant stand the bitterness so wont eat it. So would melting the dark chocolate and substituting it work?


    From South Africa

    • Hi there,

      Unfortunately, due to the textural differences between cocoa and dark chocolate, you can’t simply switch one out for the other. If you did, you would have to make other changes in the amount of flour used, etc. I wish I could tell you about all the changes but it would change the recipe completely! You can definitely find a chocolate cupcake recipe that uses melted chocolate cake, and just use this cupcake idea and frosting!

      Let me know how you like them if you end up making them. Thanks for stopping by.


  18. wow…this is genius. why havent i seen this before?! bookmarking and making VERY soon :)

  19. Frosting is toooo sweet

  20. These look amazing! My friend is addicted to Nutella and I want to make these for her birthday.
    I live in the uk and we don’t use cups for measuring. How much is it in oz or grams? I don’t think we have butter in sticks either, how much is that in weight? Thanks!!

  21. Hi,
    These look amazing! I wonder if the buttermilk can be replaced? (I live in Mexico and can´t find it)
    Thank you

    • Hi Pilar! To make a buttermilk substitute, add 1 tablespoon of white vinegar to regular milk to equal the amount of buttermilk needed. Let it sit for about 5 minutes before using.


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