Ferrero Rocher Cupcake Recipe

This recipe is influenced by the amazing omgchocolatedesserts and their Ferrero Rocher Cupcakes!

After a lazy Saturday in the rainy weather, my friend and I decided to give these a go and they were so tasty.

Please note: I am not a professional cook, this is just for fun and for a nice treat when the weather is a bit shitty!

Makes: 12 cupcakes


  1. 100g chocolate
  2. 2 eggs (1 whole, 1 yolk)
  3.  50ml milk (optional)
  4. 150g self-raising flour
  5. 1 teaspoon baking soda
  6. 150g caster sugar
  7. 110g unsalted butter
  8. 1/4 teaspoon salt
  9. 1 teaspoon vanilla extract
  10. 8 tablespoons of cocoa powder
  11. Icing sugar and some decorations of choice
  12. Pack of 12 Ferrero Rocher’s (or more if for decoration)
  13. Cupcake holders

Preparing the cupcakes:

Preheat oven to 200 degrees and set out your cupcake holders (leaving a lot of space between). We used 2 trays of 6 cupcake holders with one space between each.


Mix together the butter and the sugar until creamy and soft, then add the eggs, one by one, and the vanilla extract until perfectly whisked together.

In a separate bowl, mix the flour, caster sugar, salt, baking powder, and cocoa powder, one by one until mixed completely.

Slowly mix into the butter, sugar, egg & vanilla ingredients into the dry ingredients and whisk until soft. It should look a little bit like this:


If it is drier, add the milk bit by bit until you reach the desired consistency, something like this:


Now, melt the chocolate on the hob until it is soft and melted well (not burnt).

Image 12-06-2016 at 21.27

Then, pour it into the rest of the mixture, slowly but surely, until it is all mixed together into chocolatey goodness. Give it an extra whisk to ensure there are no bits left.

Making the cupcakes:

Image 12-06-2016 at 21.26

When putting the cake mixture into the cupcake holders, put one teaspoonful on the bottom to cover the base of the cupcake holder, and then place a Ferrero Rocher on top. Use the mixture to cover the Ferrero Rocher enough so that you are not able to see it, but not too much as it will overflow! Repeat with all cupcake holders.

Put them in the oven and leave them to cook for 20-25 minutes, or more or less until the cakes are cooked enough so that when putting a toothpick in, it comes out clean.

Take the cakes out of the oven when done, and leave them to cool completely for 10-15 minutes. Alternatively, put them in the fridge for 5-10 minutes, or until cooled completely.


Mix the icing sugar using little bits of water at a time until you reach a desired consistency, and then, let loose and decorate to your hearts’ content.

Please note: I am in no way, shape, or form, a cake decorating professional. Though I did give it a good (really bad) go:


And the inside should look a little something like this…


Though I was too busy eating them to find out.

I hope you liked this post! Let me know what your favourite baking recipes are, and, if you would like to see more cooking posts, please comment below!


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