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These Chocolate Cupcakes with Nutella Buttercream have a Ferrero Rocher truffle stuffed inside! Everyone will love these surprise inside cupcakes.

Ferrero Rocher-Stuffed Chocolate Cupcakes with Nutella Buttercream

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Ingredients

Scale

For the cupcakes

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter (at room temperature)
  • 3/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 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
  • 1/2 cup Nutella or other chocolate-hazelnut spread
  • Pinch of salt

Instructions

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.

Notes

Cupcake recipe adapted from Dorie Greenspan’s Baking: From My Home to Yours and frosting recipe adapted from Bakerita’s Vanilla Buttercream