Deep cocoa notes and the subtle warmth of coffee define these Ferrero cupcakes, which rely on a hot water bloom to ensure the crumb remains incredibly tender and moist. A simple, whisked batter makes these easy to assemble for a weekend baking project, yielding a sponge that is light yet sturdy enough to hold its own against a generous swirl of chocolate buttercream.

The hidden center of Nutella adds a smooth, nutty contrast to the cocoa-forward frosting, while the finishing touch of crushed hazelnuts and a whole candy topper provides a satisfying crunch. These treats work well for afternoon coffee pairings or as a centerpiece for a casual celebration.

Balancing the richness of the cocoa with the sharp, acidic lift from the lemon juice and buttermilk effect ensures the sweetness remains well-tempered. You can easily adjust the consistency of the whipped butter icing with a splash of cream or extra sugar to suit your preference for decorating, making them a reliable option when you want a decadent dessert without the fuss of complex confectionery techniques.

Read Full Story

If you adore the rich, hazelnut-forward profile of these cupcakes, you might also enjoy experimenting with other bold flavor combinations. For those who enjoy bright citrus notes against deep cocoa, our bright chocolate orange cupcakes offer a refreshing contrast, while those who prefer a deeper, roasted profile can try our espresso-infused mocha treats to satisfy a sophisticated sweet tooth.

Key Ingredients

Cocoa powder: Provides the rich chocolate base for both the cupcake batter and the butter icing.
Instant coffee: Dissolved in boiling water to intensify and deepen the chocolate profile of the cupcake.
Hazelnut spread: Piped into the center of the cooled cupcakes to provide the signature Ferrero flavor.
Hazelnuts: Crushed and sprinkled on the sides for added texture and a distinct nutty aroma.
Butter: Beaten until fluffy to create a smooth, creamy base for the chocolate icing.
Hazelnuts: Used as a whole topping on the frosted cupcakes to complete the Ferrero aesthetic.

More Decadent Hazelnut and Chocolate Treats

Fluffy marshmallow-topped cupcakes provide a light, airy texture that balances out the denser, nuttier crumb of our Ferrero-inspired bake.
Classic coffee and walnut cupcakes share a similar commitment to pairing toasted nuts with a rich base, making them an excellent choice for afternoon tea.
Rich Ferrero Rocher brownies are the ultimate follow-up if you are looking to take that signature hazelnut-chocolate combination into a fudgier, more intense territory.

Ferrero Cupcakes

Comments: . . . Likes: . . .

Dry Ingredients

1 cup (125g) flour1/2 cup (45g) cocoa powder3/4 teaspoon bicarbonate of soda1/2 teaspoon baking powder1/4 teaspoon salt1 cup (200g) granulated sugar**Mix the above well.

Liquid Ingredients

1/4 cup (65ml) oil1 large egg1 1/2 teaspoon vanilla essence1/2 cup (125ml) milk1/2 tablespoon lemon juice**Whisk the above well

Coffee Water Mixture

1/3cup (85ml) boiling hot water1 teaspoon instant coffee powder**Mix these together

Steps

Preheat the oven to 180c.Add the liquid ingredients into the dry ingredients. Whisk until combined.Add in the hot coffee water and whisk until fully combined.Pour halfway full into your cupcake pan, lined with cupcake liners.Bake for 20 minutes or until the top is spongy to the touch.Allow to cool in the pan for 5 minutes before completely allowing them to cool on a wire rack.Once cooled, decorate with the butter icing.

Chocolate Butter Icing

225g Soft salted Butter450g Icing sugar3/4 cup (65g) cocoa powder2 teaspoons Vanilla essence4 tablespoons whipping cream

Steps

Beat the butter until white and fluffy.Add 2 cups of icing sugar with the vanilla essence.Beat until combined.Add the cocoa powder and beat again until mixed through.Add in the remaining icing sugar, a cup at a time, alternating with a tablespoon of the whipping cream and beat until everything is combined.Icing is now ready to use.

Note

To make the icing thicker, add more icing sugar.Make it thinner by adding more whipping cream.For these cupcakes, i scooped out a little from the top center of the cupcake and piped in nutella. Then decorated them by sprinkling the sides with crushed hazel nuts and topped it with a ferrero chocolate.Enjoy

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →