These Nutella Ferrero Cupcakes are the definition of chocolate heaven and it only takes 5 ingredients. This will leave your taste buds begging for more!
I recently had a nice chat about slow cooking with my best friend. She has the same fear that I had. I’ve been telling her how convenient is it to use a slow cooker. I wish all meals can be cooked in a pot so we only need to cut the ingredients and just leave them to cook for hours. Would that make our lives easier?
I’m not sure about you, but I always crave sugar after work. Somehow the images of dark chocolate, cupcakes, cookies, ice cream, or anything sweet start dancing around in my mind when the clock hits 3 pm. Often, but not always.
Unfortunately, it takes a while to melt butter to room temperature. So, there is no way for me to bake sweets that include butter right after work. I tried it once and ended up baking the cake the next day.
When I first saw this Nutella cupcake recipe, I was amazed! No butter! This recipe only uses the ingredients you have at home. The result… a fancy cupcake for dinner, or for breakfast the next morning. Now, to make it even fancier, I added a Ferrero rocher in-between because little surprises bring extra fun. Don’t you agree?
Nutella Ferrero Cupcakes
Ingredients
- 2 1/2 cups Nutella divide into two parts
- 3 eggs at room temperature
- 1 cup all-purpose flour
- 8 oz cream cheese at room temperature
- Ferrero Rocher chocolates
Instructions
- Cupcakes: Preheat the oven to 350º F. Line your cupcake pans with paper liners.
- Whisk the eggs together in a large bowl until they’re broken up.
- Add 1 1/2 cups of Nutella to the eggs in the bowl, reserving the remaining 1 cup of Nutella for the frosting. Whisk the Nutella and eggs together until shiny, smooth batter flows from the whisk.
- Add the all-purpose flour to the bowl, and gently stir it in with a spatula.
- Stir just until the last streaks of flour disappear. Don’t stir too much and overwork the batter, or else your cupcakes will be tough!
- Scoop the batter into the prepared muffin tins, filling each one about 1/3rd full, then add Ferrero Rocher in the middle; then cover the chocolate with batter until 2/3rd full.
- Bake the cupcakes at 350 F for about 13-15 minutes, until the tops are dry, puffed, and a little cracked. They should spring back when pressed lightly with your fingertips. Allow them to cool at room temperature on a wire rack while you prepare the easy (two-ingredient!) frosting.
- Frosting: In a mixing bowl, combine the remaining 1 cup of Nutella and the cream cheese.
- Beat them together on medium speed with the paddle attachment until your frosting is light and fluffy.
- Top the cooled cupcakes with a swirl of frosting.
Yum, Yum, Yum!! Beautiful recipe! This is just perfect!!
These look absolutely gorgeous! We are big Nutella fans!
Anything with Nutella is amazing but I also love how simple and few ingredients this takes to make.
Whoa, I cannot believe you made these beauties with just 5 ingredients! What a delicious and stupendous feat!!!
You could totally make these with Urban Bake’s nutella truffles and still come in under 10 ingredients! Yum!
How can it be? A gorgeous cupcake like that with 5 ingredients, crazy good!!
Oh my! Stunningly delicious.
I can’t believe how few ingredients these gorgeous cupcakes have! I love this recipe and can’t wait to try it!!!
Linda! These cupcakes are beautiful!!!! and I must try this frosting stat! Nutella and cream cheese? Brilliant!
I’m a total sucker for Ferrero, this looks fabulous
These are beautiful! I can’t believe you were able to make these with so few ingredients; I would have guessed so much more!
Your cupcakes look beautiful! Those ferrero rocher chocolates are so addicting!
You are killing me here! I need to make a trip to the store so I can make these. They look and sound amazing!!
I LOVE Nutella! These look amazing 🙂
These cupcakes are gorgeous! The little candies inside make me wish that I had a few of these right now. I’d totally share of course. (haha yeah right)
love the little surprise inside!
I’m totally amazed with this recipe. I can’t wait to try it.