Ferrero Rocher Chocolate Cupcake Recipe. These moist and easy Chocolate Cupcakes are made with Nutella and crushed hazelnuts and give you the essence of a Ferrero Rocher Chocolate in cake form! They're fabulous guys!

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Copyright Emma Fontanella 2018. This is an original recipe developed by Emma Fontanella. If you are a YouTuber/blogger, and you wish to use or adapt this recipe in your own work, please give a shoutout and a link to this video.



Ferrero Rocher Chocolate Cupcake Recipe in grams and cups:


- 210 gr All Purpose Flour ( 1 1/2 cups + 2 tbsp)
- 50 gr Cocoa Powder ( 1/4 cup + 3 tbsp)
- 200 gr White Sugar (1 cup) NOTE: For a less sweeter version only add 150 gr( 3/4 cup) of sugar.
- 3 tsp Baking Powder
- 165 gr Butter ( 1 1/2 sticks)
- 3 Eggs
- 215 gr Whole Milk ( 1 cup )
- 200 gr Nutella ( 7 ounces)
- 75 gr Roasted Crushed Hazelnuts ( 2,5 ounces)
- 1/4 tsp Salt

Chocolate Nutella Ganache/Frosting:
https://www.youtube.com/watch?v=SkHjVfPAn1I&t=180s

- 200 gr Dark Chocolate ( 7 ounces)
- 100 gr Milk Chocolate (3.5 ounces)
- 300 gr Nutella (1 cup + 2 tbs of Nutella)
- 360 gr Heavy Cream (1 1/2 cups Heavy Cream)



Enjoy!
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