Nutella Ferrero Cupcakes

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!

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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

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!

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Author: Linda

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.

Appetizers, Salads, and Starters

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber “Noodle” Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado, and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Side and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Chipotle Scalloped Potatoes with Chorizo from La Cocina de Leslie
• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Homemade Ricotta from Seduction in the Kitchen
• Fruited Jasmine Rice from It’s Yummi
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca

Main Dishes

• Italian Cheese Panini from La Bella Vita
• Drunken Chicken and Potatoes from Webicurean
• Slow Cooker Turkey Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma’s Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Lemon Chicken and Potatoes from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from Dinner Mom
• Spaghetti Squash with Simple Red Sauce from Momma’s Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foil Chicken from Meal Diva

Dessert and Beverages

• Flourless Chocolate Cake from Jane’s Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Easy Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu’s Menu
• Oreo Cookies and Cream Fudge from Alida’s Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni’s Food

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