Ferrero Rocher Cupcakes with Nutella Buttercream



Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream. My new favourite cupcakes! 

Please allow me to introduce you to Nutella buttercream. It may well be my new favourite thing. It’s ridiculously rich and creamy and nutellaey (if it’s not a word, it should be). It’s a lot like eating nutella straight from the jar, but its even more indulgent. Nutella’s older, glamorous big sister.  It’s the sort of buttercream you want to lick straight from the top of the cake.



These cakes are the perfect match for the buttercream. Inside each moist chocolaty little cake is a hidden Fererro Rocher chocolate. You bite through the sponge to be rewarded with the crunch of  wafer, the soft, gooey middle and, finally, the bite of the hazelnut.


I can picture these cupcakes in decadent gold cupcake cases, piled up regally on a platter, ready to serve the most lavish of parties. I made them last Tuesday, a National Holiday here in Hong Kong. We celebrated Chinese National Day at the Stanley Beer festival, sat outside in the sun, sipping German beers and of course, eating these. As days off go, this one wasn’t bad at all.




5.0 from 4 reviews
Ferrero Rocher Cupcakes with Nutella Buttercream
Prep time
Cook time
Total time
Utterly irresistible Ferrero Rocher stuffed chocolate cupcakes, topped with a rich and indulgent Nutella chocolate buttercream. My new favourite cupcakes!
Cuisine: Cupcakes
Serves: 6
  • -- For the Cupcakes
  • 115g lightly salted butter
  • 115g caster sugar
  • 2 large eggs
  • 115g self raising flour
  • 30g cocoa powder
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 6 unwrapped Ferrero Rocher chocolates
  • -- For the Nutella Buttercream
  • 50g butter
  • 70g Nutella
  • 100g icing sugar
  • 25g cocoa powder
  • 2 tablespoons milk
  • 15g hazel nuts
  1. Preheat the oven to 180 degrees C.
  2. Cream the butter and sugar together until light and fluffy.
  3. In a seperate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.
  4. Beat in the vanilla extract and milk.
  5. Line a cupcake tin with 6 cases and divide the mixture evenly into them, reserving a few teaspoons amount in the bowl.
  6. Gently press a ferrero rocher into each cupcake, pushing right down in the mixture. Spoon the remaining mixture on top of the chocolates to cover them.
  7. Bake for about 15 minutes, or until the cupcakes feel firm to the touch.
  8. Cool completely.
  9. Meanwhile, make the buttercream.
  10. Cream the butter until light and fluffy. Beat in the nutella.
  11. Sift in the icing sugar and cocoa powder.
  12. Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.
  13. Pipe the butter cream on top of the cupcakes.
  14. In a food processor, blitz the hazel nuts until they have broken up into small pieces. Sprinkle over the cupcakes.

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  1. These look absolutely delicious but I don’t think they will help my diet. Peggy and Tony are coming for dinner on Saturday so I think I will make them for then.

  2. Yum these look so decadent and delicious!

  3. These look like the best cupcakes ever made. EVER. I am a Nutella fiend and I adore Ferrero Rochers so to have both elements in a soft, chocolatey cupcake sounds better than heaven. Thanks for this gorgeous recipe. Hope that you’re going well! xx

  4. Oh – oh my God. I need to make this immediately!

  5. Oh. My. God. Yum!

  6. If you replaced the nutella with peanut butter for the frosting, do you think it would work the same? Thinking about making these for my girlfriend and her 2 favourite sweet things in the world are Ferrero’s and peanut butter!

    • What a sweet idea! I’ve never tried with peanut butter, but I guess it probably would work. You’d need to make sure that your peanut butter was quite smooth and soft so you could work it into the buttercream, otherwise i’d imagine it would seize up in lumps. I’d add it slowly, making sure each little bit is combined before adding some more. If you do make it, let me know how it goes! I might have to try experimenting myself too! 🙂

      • Thank you for your reply, and for your tips on how to go about it! No doubt I would have used crunchy peanut butter and made a mess of the entire thing! Will definitely give it a go and let you know how I get on 🙂

  7. Oh goodness, these cupcakes have my favourite ingredients, nutella and ferrero rocher! Will definitely trying and then probably have to spend a week in the gym!

  8. I made these….omg yummylicious!!

  9. Angela Trotter says:

    My son bought me the Nutella recipe book back from France. I’ll definitely be adding this recipe to it – and its in English!!!

  10. Just wondering, How many cakes does this recipe make x? 🙂

  11. Reblogged this on theunicornpeepsicles and commented:
    OMG! This recipe is amazing!!! I love baking and I love experimenting with different flavours and this really works!! Yummy!!! Love your blog! I recently had a craving for nutella and have made a nutella cake in a mug and I think this is a perfect way to eat nutella! As my friend, Maddie, says: Money can’t buy happiness but it sure can buy nutella! xxx

  12. Hello x Will it still work if you don’t ferrero rochers? x

  13. wendy ellis says:

    was just a thought but im planning on making these this weekend and wondered if it is necessary to freeze the ferro’s first or doesnt it matter?? they look fab x

    • Hi Wendy,
      Thanks for your comment. I didn’t freeze them so they should be ok. They’re quite sturdy and they hold together quite well in the oven. It wouldn’t hurt to have them chilled in the fridge first though!
      If you do bake them, i’d love to hear how they go 🙂
      Jennie x

  14. Second time baking these, my husband thinks they’re fantastic, he drops massive hints that he wants more hence I am making them whilst cooking dinner and trying to get 2 kids to bed, madness but they are utterly fab he will appreciate them thanks for the recipe.planning to unleash them on family to impress them with my culinary prowess x

    • Your comment really made me smile Louise! I’m so glad they’re going down so well with your husband, I hope it wasn’t too stressful getting the kids to bed at the same time! If it was me those cakes would defiantly have burnt to a crisp in the oven! Enjoy the new batch 🙂 Jennie

  15. Hiya, I tried making these but they cracked at the top? Perhaps too much mixture in the cases? I’m not great with baking…… thought I would try as these look devine! Better luck next time I hope

    • Hi Laura, Sorry to hear these didn’t quite work out for you. Perhaps hey stayed in the oven a little too long and dried out a bit too much as over baking can cause them to crack. I do find though sometimes these cakes do crack at the top, i think its down to the high cocoa content in the batter. If they’re still moist inside I usually cover them in extra buttercream and no one ever knows! Jennie

  16. I am making these this second, we are having a picnic tomorrow and wanted to surprise my fella. I hope mine turn out as good as yours look.

  17. Gabriella says:

    My son loves ferrero roche, he has his sats nex week thought I’d make them for him for a treat. How long do they last in an air tight container and can they be frozen?

    • Hi Gabriella, that sounds like a lovely idea! They keep for about 4 days in an air tight container. I haven’t tried freezing them, so I can’t say for definite it would work. I’d imagine they’d freeze ok without the buttercream though. Hope your sons sats go ok 🙂 Jennie x

  18. Made these twice and they were delicious! Everyone loved them.. Would this recipe work for a 9 by 13inch Rectangle birthday cake if I double the recipe ?

    • I’m so glad to hear you enjoyed the cupcakes! I’ve never made it as a birthday cake, but I think it should work. The quantities doubled should be fine for the tin size, my only question would be how well the ferrero rocher were covered by cake… they might need to be cut in half? I’m sure you’ll be able to see though once the batter is in the tin. Do let me know how it goes if you make it as a cake! 🙂

  19. Reblogged this on Rebelle-Ution and commented:
    These look incredible!!! Any rebelle-utionaries any good at baking? I’ll love you forever if you make me these 🙂

  20. Look so decadent and delicious. I want the recipe!

  21. Jessica hillier says:

    Hi! These look amazing! It’s my mums birthday tomorrow and she loves Ferrero Rocher, so I thought id try these along with the surprise party I’ve done for her!

    • Hi Jessica, did you get chance to make the cakes for your Mum? How did they turn out? I hope your Mum had a lovely birthday 🙂 x

  22. Wow now these look good, thanks for sharing.


  23. Mayu Teeven says:

    I made these as a gift for co-workers. I haven’t tried any myself yet but the frosting on it’s own is super delicious!! Can’t wait till tomorrow 🙂

    The recipe is so much simpler than other ferror rocher/nutella base cakes too!!

    Thank you ^^

  24. Wow best cupcakes I have ever made, very successful and easy too. Thanks for sharing.

    • Thank you, Gail! I’m so happy to hear you enjoyed the recipe 🙂 They are some of my favourite cupcakes! xx

  25. I’ve baked Toblerone cupcakes and as these met with approval, colleagues then requested Ferrero Rocher cupcakes. I found two or three recipes and decided to go with this one – the end results have garnered high praise from the aficionados in the office. Thank you for a very successful bake – I got a 9.8 out of 10 from one happy glutton!

    • Thank you, Pip! I’m so glad to hear that the cakes went down well 🙂 This is one of my favourite cupcake recipes! x

  26. What a fantastic blog Jennie!
    Hoping to make Ferrero Roche cupcakes today as I have all the ingredients. I know you don’t mention it but do the FR chocs need to go into freezer beforehand like the Rolos?

    • Thank yoU! So glad you like my blog. I hope its not too late for you baking the cakes, but no, they don’t need to go into the freezer. Hope the cupcakes turn out well! x

      • Thanks Jennie, no I didn’t put them in freezer and so pleased with how they turned out. Abs brilliant! BUT, that’s because it was an excellent recipe so kudos goes to you really. I love the fact that recipes are for small quantities too. Next for me to try are the Mojita cupcakes, just got to get the limes. See, you’ve inspired me!!!!

        • Thank you! What a lovely comment to read 🙂 I’m so happy the cupcakes turned out well for you, its one of my favourite recipes! Good luck with the Mojito cakes! 🙂 xx

  27. Well I am a burley bloke who lug’s gas cylinders round all day. recently I gave a challenge to the girls in the office. They thought that I was a beans on toast man who could not cook, so after making the traditional Cornish pasties which I got 10 out of 10 for the challenge was then for cup cakes / muffins. I found your recipe and wow these for me is a sure winner.What I did not tell the girls is that I love to cook and bake it’s my form of relaxing after a heavy week. I am after a white chocolate and fresh raspberry muffin recipe. Any help.
    Keep up the good work.
    kind regards
    Dave x

  28. Gillian Hayes says:

    Hi can these finished cupcakes be frozen? With frosting and all on them?
    Many thanks

    • Hi Gillian,
      I’m so sorry I missed your question. I wouldn’t freeze them with the frosting on, as it will probably turn watery when it is defrosted. If you want to freeze them, freeze the cakes as soon as they have cooled from the oven. When you want to serve them defrost them completely before decorating with the icing. Hope that helps.
      Jennie x


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