Recipe: Ferrero Rocher Surprise Cupcakes and Chocolate Minis

Sorry for the lack of updates for the last 2+ weeks. I cannot believe it’s February already. Did January just fly by without me noticing? Still, it had been pretty crazy with multiple flare ups and bed-ridden days but of course not forgetting the many CNY reunion dinners with the lou-hei and steamboats. Dad and mum were sweet enough to drive up to KL for a weekend where we stayed at the Sheraton and since dad was a member of the Starwood Hotels, we were able to enjoy some privileges- free flow of Hors d’oeuvres every evening with pots of TWG tea, enjoying breakfast in the lounge with the lovely view from the top in the mornings. It was a nice break with the family..

Anyhow with all the craziness of Christmas and Chinese New Year, I had not been baking at all so my swollen arthritic hands were starting to get itchy and I decided to get back to my oven and make something special for everyone who had been so sweet and looking after this sick child all this while.

I stumbled upon this Ferrero Rocher cupcake recipe and was thrilled at the idea of cutting open a cupcake and seeing a ferrero rocher chocolate ball inside (little things in life excite me) so I decided to try it. I made 2 batches of 6 big cupcakes and did not realise I had so much remaining batter left! Ended up making chocolate minis (about 46 of them) which turned out to be a terrific idea because the chocolate minis were delish and fluffy.

And of course I wanted an excuse to use the new baby that daddy had bought for me last Christmas!


2 cups all-purpose flour
1 cup caster sugar + 1 cup brown sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 tsp baking powder
1/2 tsp salt
1 cup olive oil
2 eggs
2 cups of butter milk
2 teaspoons vanilla essence
12 Ferrero Rocher chocolates (depending on how many big ones you are planning to make)


Freeze 12 Ferrero Rocher candies for 30-45 minutes before baking.

Preheat oven to 180 degrees Celsius

To make cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together oil, eggs, buttermilk and vanilla. Add wet ingredients to dry, mixing well. Increase speed and beat for 2 minutes, until well combined. Spoon into paper-lined muffin cups, filling halfway and plop one frozen candy into the middle of each cup of batter.

Bake for about 15-20 minutes or until tops are firm and toothpick inserted into cake comes out clean. Let cool in pan for a few minutes, then transfer to rack and cool completely.

Cut open a big cupcake and there is your ferrero rocher surprise!

Baking: Cupcakes, Recipes

7 Responses to Recipe: Ferrero Rocher Surprise Cupcakes and Chocolate Minis

  1. raytham says:

    Get well soon! Be encouraged. You have so many good things going for you, most of all you are loved by family and friends.

  2. What a ridiculously good idea – these look totally brilliant! Hope the health recovers!

  3. Oh my! I love Ferrero Rocher chocolates…… They are delightful! I can imagine that they are just perfect in these cupcakes. Can’t wait to try them out!

    • admin says:

      They are really a lovely surprise when you put into the cupcake BUT the wafer doesnt stay crunchy due to the high temperatures of the oven and it goes soft :( so you only get the contrast in textures from the chocolate, hazelnut pieces and not forgetting the whole hazelnut in the middle! :)

  4. […] and recipe available at Gninethree Posted by The Cupcake Connoisseur in All Chocolate Cupcakes and tagged with cupcake, cupcake […]

  5. farah says:

    So wait…in the ingredients you said the recipe requires 12 chocolates, but in the instructions you say to freeze 24? Are the ingredients for 12 standard sized cupcakes or 24 muffin sized cupcakes? I only have a mini muffin pan, so what size pan should I buy to make say 24 muffin sized cupcakes?
    Looks delicious though!

    • admin says:

      Hi love!
      Sorry abt the error! The recipe is either for 12 standard sized cupcakes + 40 other mini ones OR 24 standard sized cupcakes! So if you have a mini pan, I would get the regular pan which is usually about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter. The mini ones I made were just regular chocolate mini cupcakes without the ferrero rocher chocolates though because when I tried to put one chocolate in, there was not enough batter left to hold the whole chocolate. Im not really explaining myself really well here :( but a standard sized pan would be enough to make 24 cupcakes. If 24 is too many for you, half the recipe :D
      Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>