Ferrero Rocher Stuffed Cupcakes
By Lena Abraham
Approved by the Delish Test Kitchen

Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
12
Prep Time:
15 mins
Total Time:
45 mins
The most decadent cupcakes for hazelnut lovers.
BUY NOW: 3 Piece Cookie Scoop Set, $8.80, amazon.com.
Advertisement - Continue Reading Below
Ingredients
devil's food cake mix, plus ingredients called for on box
- 12
Ferrero Rocher chocolates
- 1 cup
butter
- 3 cups
powdered sugar
- 1/2 cup
Nutella
- 1 tsp.
vanilla
- 1/2 tsp.
salt
- 3 Tbsp.
heavy cream, if needed
Chopped Ferrero Rochers, for garnish
Directions
- Step 1Preheat oven to 350° F and line a muffin pan with cupcake liners.
- Step 2Prepare cake mix according to the instructions on the box. Fill muffin tins 1/4 full with batter and top with a Ferrero Rocher chocolate. Top each with more batter, so that the cupcakes are 3/4 of the way full. Bake 25 minutes, or until no longer wet.
- Step 3Meanwhile, make buttercream: In a large bowl, beat butter and powdered sugar together until light and fluffy. Next beat in nutella, vanilla and salt until smooth and fully combined. If you feel your buttercream is too thick, add cream one tablespoon at a time and beat to combine.
- Step 4When cupcakes are cooled, pipe on frosting and garnish with chopped Ferrero Rochers. Serve.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below