Nutella Cupcakes

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Irresistible chocolate Nutella crunch cupcakes are a chocoholics dream! Recipe inspired by Ferro Rocher chocolate hazelnut candy transformed into a personal-sized dessert.

Nutella Cupcakes

Last week Jason and I attended the first annual Everything Food Conference in Salt Lake City, Utah. There was an opportunity to be part of a Cupcake Wars battle LIVE during the conference hosted by Justin Willman (squeal!). My partner Jasmine, and I created these Ferrero Rocher inspired cupcakes with chocolate ganache filling and Nutella hazelnut buttercream.

I couldn’t resist the chance to compete. I’ve always been intrigued by the Food Network Cupcake Wars TV show and decided to apply. My friend Jasmine Lukuku has two blogs; The Blenderist and Chocolate Codex. She has a passion for pastry just like me so I knew we would have a great time. Together we formed team Bake-a-Saurus, RAWR!

Dark chocolate ganache with hazelnuts in a bowl

For three days at the Everything Food Conference, bloggers from around the world gathered together to learn how to improve and grow their blog. We connected with other social media influencers, brands, and ate to our heart’s desire and then some.

It was an information-packed weekend, and we left feeling inspired and motivated to bring you even more high-quality content. I also got some tips on fun new ways to connect with you for a more interactive culinary science experience, so stay tuned!

Ferrero Rocher inspired cupcakes with chocolate ganache filling and Nutella hazelnut buttercream | jessicagavin.com

There was a little twist to the Cupcake Wars competition. Instead of using granulated sugar in the cake, we were challenged to use Lite and Sweet, a sweetener blend of natural erythritol and xylitol. We were nervous at first because we had never used this alternative sweetener in baking.

But guess what? As a 1:1 replacement for sugar, the cupcake was still tender and had a similar texture to the sugar-based cake recipes we tested earlier. A pleasant surprise indeed! Have you tried it before? If not, it’s an excellent way to reduce some of the calories from the sugar in your baked goods and is a great option for diabetics.

Ferrero Rocher inspired cupcakes with chocolate ganache filling and Nutella hazelnut buttercream | jessicagavin.com

Our cupcake was inspired by those cute little golden spheres that are Italian Ferrero Rocher candy. The chocolate-covered crispy spheres filled with Nutella and hazelnuts, yum! Jasmine and I each tested recipes in our home kitchens in California and Canada before the conference to find just the right cupcake, frosting and filling.

The result was a tender chocolate cake, filled with a rich chocolate ganache and crunchy roasted hazelnuts. We had to top it off with a light and fluffy Nutella buttercream, beyond delicious!

Ferrero Rocher inspired cupcakes with chocolate ganache filling and Nutella hazelnut buttercream | jessicagavin.com

Check out that gooey, creamy chocolate ganache center! Ganache is a simple mixture of hot cream melted with dark chocolate. We used about a 2:1 ratio of chocolate to cream to give a really rich pipeable filling. I used Ghirardelli 60% bittersweet chocolate for this homemade recipe.

Ferrero Rocher inspired cupcakes with chocolate ganache filling and Nutella hazelnut buttercream | jessicagavin.com

Hmm, which to choose, candy or cupcake? I’ll have one if each, please! It’s so much fun to take flavors from food you adore, and transform it into something different and delectable.

Ferrero Rocher inspired cupcakes with chocolate ganache filling and Nutella hazelnut buttercream | jessicagavin.com

Classy, elegant and sophisticated. The Sophia Loren of cupcake perhaps? The judges said these were “legit” so we got the thumbs up! Jasmine and I didn’t win the battle, but we were just so happy to participate and show our baking skills to the crowd.

We went against some fierce competitors; Dessert Now Dinner Later, Tried and Tasty, Gluten-Free Palate, Flippin’ Delicious, The Chocoholic Baker, Beauty and the Beets. These ladies are so passionate about sharing their incredible recipes with you, check out their gorgeous blogs! If you want to see a clip from the live competition, it’s on my Facebook page!

What are the different uses of Chocolate Ganache?

Besides just eating it straight from the bowl, chocolate ganache is a versatile, rich mixture that can be used in many applications depending on the ratio of chocolate to cream you use. Do you want to glaze your cake, make truffles, fill a cupcake or make a whipped frosting? All you need is two ingredients; high-quality dark chocolate (60 to 72% cacao) and warmed heavy cream (just hot enough to melt the chocolate). Here are the proportions based on your application (chocolate to cream): Cake filling and thick glaze (1:1); truffles (2:1); pourable glaze and soft icing (1:2). Try to use the ganache at room temperature to get the right consistency for your sweet treat. Yum! (Source: The Kitchn)

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Chocolate Nutella Crunch Cupcakes

Irresistible chocolate Nutella crunch cupcakes are a chocoholics dream! Recipe inspired by Ferro Rocher chocolate hazelnut candy transformed into a personal sized dessert.
Pin Print Review
5 from 6 votes
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings 12 cupcakes
Course Dessert
Cuisine Italian

Ingredients

Chocolate Cake

  • 1 cup granulated sugar
  • ¾ cup all-purpose flour, plus 2 tablespoons
  • ¼ cup unsweetened cocoa powder, plus 2 tablespoons
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt, fine-grain, or kosher salt
  • 1 large egg, at room temperature
  • ½ cup sour cream, at room temperature
  • ¼ cup sunflower oil, or vegetable oil
  • 1 tablespoon vanilla extract
  • ½ cup boiling water

Chocolate Hazelnut Filling

  • ¾ cup dark chocolate, chopped, 60 to 70% cacao, (4 ounces)
  • 3 tablespoons whipping cream, heated
  • 4 tablespoons hazelnuts, chopped roasted

Nutella Buttercream

  • 12 ounces unsalted butter, room temp
  • 6 cups powdered sugar
  • cup whole milk
  • 1 cup nutella

Instructions 

Chocolate Cake

  • Position a rack in the center of the oven. Pre-heat to 375°F. Line two standard muffin tins with 12 paper liners.
  • Boil ¾ cup water (stove or microwave), set aside.
  • In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until no visible lumps.
  • Add in egg, sour cream, oil, and vanilla. Mix until just smooth and combined.
  • Pour in the boiling water and slowly mix, starting from the center and working your way outward. The batter will be quite liquidy like brownies, but this is normal.
  • Divide the batter evenly among the lined cups. Fill each one about halfway with ¼ cup batter.
  • Bake 15 to 16 minutes, until a cake tester or a wooden toothpick inserted into the center comes out clean.
  • Transfer the tins to wire racks for about 5 minutes until the tins are cool to the touch. Remove and transfer them to the racks. Let the cupcakes cool completely before frosting them and decorating. The cupcakes will keep in an airtight container at room temperature for up to 2 days.

Chocolate Filling

  • Warm the milk until just boiling and pour over chocolate, stir, then add nuts. You can microwave the cream and chocolate mixture in a microwave-safe bowl for a few seconds if needed to melt the chocolate further. Cool in refrigerator and then transfer to a piping bag. Cut off the tip of the bag right before filling.

Nutella Buttercream

  • In a stand mixer whip 12 ounces butter on medium-high speed until light and fluffy, 2 minutes.
  • Gradually add 6 cups of sugar 1 cup at a time (low speed, then medium-high to smooth out). Add milk, mix on medium-high until combined.
  • Add 1 cup Nutella, mix on medium-high until smooth. Transfer to a piping bag with a large star tip.

Cupcake Assembly

  • Once the cupcakes are cooled, use a large melon baller or spoon to remove 1 teaspoon of cake from the center. Pipe in 1 teaspoon chocolate ganache and hazelnut filling.
  • Pipe the nutella buttercream in a swirl pattern on top of the filled cupcake. Decorate with desired toppings.

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Nutrition Facts
Chocolate Nutella Crunch Cupcakes
Amount Per Serving
Calories 300 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g45%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 46mg15%
Sodium 133mg6%
Potassium 42mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 450IU9%
Calcium 50mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

14 Comments Leave a comment or review

    • Jessica Gavin says

      Thank you so much Dee! I got to eat ALOT of candy to make sure the taste was just right, haha 🙂

  1. CakePants says

    These look so elegant and indulgent! I love Ferrero Rocher candies, but I love desserts inspired by them even more. You did a great job with these, and the photos are stunning!

    • Jessica Gavin says

      Wow CakePants, thank you so much for your comment! Kind feedback like this keeps me motivated 🙂 I LOVE taking dessert photos!

  2. Leslie | Bessie Bakes says

    Oh these cupcakes look irresistible! I love the crunch of Ferraro rocher. I saw that they were having a cupcake competition at the conference. I wish I could have gone. I bet it was so fun and informative. Great job on these chocolate beauties?.

    • Jessica Gavin says

      Thank you SO much Bessie! This means so much coming from you 🙂 I wish you could have gone too, you would have really enjoyed it! You should definitely go next year if you can.

  3. Caitlin says

    I can say from experience that these cupcakes were awesome! I loved the ganache filling, and though I’ve never made ganache before, with your easy tips & recipe, I see it in my future. Thanks for sharing it with us!

    • Jessica Gavin says

      Wasn’t that a fun night? I’m so glad that you got to go on stage too! Thank you for your sweet feedback, and I’m thrilled that you got to try the cupcake 🙂 You should definitely make some chocolate ganache when you get the chance, can’t go wrong with dark chocolate and cream!

  4. Anna says

    Hi, the recipe sounds amazing!! I was just wondering, (for nutella buttercream) how much sugar do you use (ounces)? My cups sizes vary a lot.
    Thanks
    Anna

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