Description
Delicious chocolate cupcakes topped with Nutella frosting, Ferrero Rocher chocolates, and chopped hazelnuts for a rich, bakery-style treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water
- 1 cup unsalted butter, softened
- 3/4 cup chocolate hazelnut spread
- 3 cups powdered sugar
- 2 to 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
- 12 Ferrero Rocher chocolates
- 2 tbsp chocolate syrup or melted chocolate
- 2 tbsp finely chopped hazelnuts
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the hot coffee or hot water until the batter is smooth and thin.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy. Add the chocolate hazelnut spread and mix until smooth.
- Gradually beat in the powdered sugar, then add the heavy cream, vanilla extract, and salt. Beat until fluffy and pipeable.
- Pipe a generous swirl of frosting onto each cooled cupcake.
- Drizzle the tops with chocolate syrup or melted chocolate.
- Sprinkle with chopped hazelnuts and place one Ferrero Rocher chocolate on top of each cupcake.
- Chill for 10 to 15 minutes before serving for the best frosting texture.
Notes
- Use room-temperature ingredients for smoother batter and frosting.
- Hot coffee enhances chocolate flavor, but hot water works too.
- For best results, let cupcakes cool completely before frosting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Ferrero Rocher cupcakes, Nutella frosting cupcakes, easy chocolate cupcake recipe, hazelnut chocolate dessert, fancy homemade cupcakes, bakery style chocolate cupcakes