Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache Frosting. Whew! That’s a long title for this recipe, right? But these cupcakes have so many delicious elements I wanted to add them all to the title!
Random thought of the day: Can you imagine living in a world where everything is made of chocolate? Rivers of silky, flowing Lindt chocolate. Mountains made of crunchy and sweet Toblerone. Fluffy clouds made from white chocolate marshmallows. Homes made from Kit Kat bars and studded with M&Ms. Trees that grow Ferrero Rocher (would be so easy to make these Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache Frosting) and mud that is made from Nutella.
Omg, Nutella mud pies anyone? A sea of thick chocolate ganache. I could go on and on about this little chocolatey dream of mine.
I realize this is a very childish dream. But it’s a very, very delicious dream right?
Judge me all you want, but I bet if there was a world made of chocolate, we would all be moving there right away. It would be the happiest place on earth.
Because Chocolate = Happiness.
Since there isn’t a chocolate world yet (maybe that’ll be my next project?), I made you these Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache Frosting.
I guarantee that when you take a bite of these cupcakes, and close your eyes, you will be transported to a world made of chocolate. You’re welcome.
Oh, and one more thing. These are extremely easy to make because I used a few shortcuts. If you’ve been following my blog, you’ll know that I’m a huge chocoholic, the chocolate rehab people are after me, and also that I’m lazy. Lol.
Easy, sinfully delicious chocolate desserts are the best aren’t they?
So the cupcake base for these Ferrero Rocher Stuffed Chocolate Cupcakes, I used a boxed cake mix. You can easily make your own cupcake batter if you want, but all I wanted was to stuff my face with these cupcakes once I came up with the idea.
So I went for the boxed mix. I also chose a chocolate ganache icing because it is so so easy to make, and so sinfully decadent. Lazy chocoholics FTW!
And then I sat down with a cupcake while the toddler was napping, opened one of my favorite books, took a sip of blissfully hot coffee and went to my happy place (aka the chocolate world of happiness).
It was an afternoon spent well. 🙂
P.S. If you still need convincing to make these Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache Frosting, here are some reasons:
1.) These cupcakes are SUPER easy to make. You only need to use cake mix for these cupcakes.
2.) They are stuffed with even more chocolate aka Ferrero Rochers. Could life get any better? Just make sure that you don’t over fill the cupcake cavities fully or else the cupcakes will overflow during baking.
3.) The ganache frosting is so delicious and so easy to make. It also makes the cupcakes look gorgeous!
4.) These are the perfect cupcakes for holidays. Even though Ferrero Rocher are available throughout the year, I feel like they are a festive holiday chocolate with their fancy packaging and all. So these cupcakes are perfect for holiday parties and big gatherings as they are so easy to make, and so prettily festive too! 🙂
Want to see more yummy goodies that would be part of my chocolate world? Here you go:
Ferrero Rocher Stuffed Chocolate Cupcakes with Chocolate Ganache
- For the Cupcakes
- 1 box of cake mix + ingredients on the back of the box I used Betty Crocker
- 24 Ferrero Rocher chocolates plus more for decoration - this is optional
- For the Chocolate Ganache Frosting
- 1 cup whipping cream
- 2 cups semi sweet chocolate chips
- 1 teaspoon vanilla extract
- For the Ferrero Rocher Stuffed Chocolate Cupcakes
- Prepare the batter for the cupcakes as instructed on the box of the cake mix.
- Fill each cupcake mould with 1/2 tablespoon of cupcake batter.
- Place one Ferrero Rocher in each cupcake mould, and then cover with batter. Do not fill more than 2/3 of each cupcake mould, or the cupcakes will overflow and you will be left with ugly, sad looking cupcakes that sort of resemble muffins. That happened to me with the first batch I made and it was a total disaster.
- Bake for 18-23 minutes or when an inserted toothpick comes out clean.
- Let cool completely.
- For the Chocolate Ganache
- Place the cream and chocolate chips in a microwave safe bowl.
- Heat the cream and chocolate chips on 5 second intervals. Take out and stir the cream and chocolate chips every time you stop the microwave. Stir in the vanilla extract. Do not overheat or else the chocolate may burn and seize. It depends on your microwave power, but mine took just 3 intervals of 5 seconds to melt the chocolate chips completely.
- Let the chocolate ganache rest on the counter for 25-30 minutes until it is of a spoonable consistency.
- Fill an icing bag with the chocolate ganache and frost as desired. I used a Wilton 32 tip and just frosted the cupcakes in swirls.