Ingredients

For the cupcakes:

• 1 cup (125 g) all-purpose flour

• 1/2 cup (50 g) cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 large eggs

• 3/4 cup (150 g) sugar

• 1/2 cup (120 ml) vegetable oil (or melted butter)

• 1/2 cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)

• 1 tsp vanilla extract

• Optional: 1/2 cup chopped hazelnuts for crunch

For the Nutella frosting:

• 1 cup (230 g) unsalted butter, softened

• 2 cups (250 g) powdered sugar

• 1/2 cup (125 g) Nutella

• 2–3 tbsp heavy cream (adjust for texture)

For topping:

• 8–10 Ferrero Rocher chocolates

• Melted chocolate (for drizzling)

• Extra chopped hazelnuts (optional)

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Instructions

1. Bake the cupcakes

   • Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.

   • Mix dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

   • In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla.

   • Combine wet and dry ingredients until smooth.

   • Divide into cupcake liners (about 3/4 full).

   • Bake for 18–20 minutes. Cool completely before frosting.

2. Make the Nutella frosting

   • Beat butter until light and fluffy.

   • Add powdered sugar gradually, then mix in Nutella.

   • Adjust consistency with heavy cream.

3. Decorate

   • Pipe frosting in a swirl on each cupcake.

   • Drizzle with melted chocolate.

   • Top with a Ferrero Rocher chocolate.

   • Sprinkle chopped hazelnuts for extra crunch.

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✨ The result: Decadent, nutty, chocolatey cupcakes that taste just like the Ferrero Rocher truffles — elegant and indulgent, perfect for parties or gifting!