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Ferrero Rocher Cupcakes by GBBO's Selasi Gbormittah

10 Serving(s)

Created by one of our favourite bakers from 2016's Great British Bake Off, Selasi Gbormittah, these cacaolicious chocolate cupcakes have got us drooling. Featuring a double whammy of Aduna Super-Cacao Powder, each cupcake conceals a Ferrero Rocher for added chocolatey goodness. Perfect for birthdays, celebrations or simply to use up any lingering leftover chocolates. If they're one of Selasi's favourite recipes, then they're good enough for us! 

Makes approx. 10 cupcakes


For the cupcake:
25g Aduna Super-Cacao Powder
45g unsalted butter
90g caster sugar
1 tsp vanilla bean paste
1 large egg, beaten
105g plain flour sifted
1 1/2 tsp baking powder
125ml whole milk
10 Ferrero Rocher chocolates

For the buttercream:
90g unsalted butter, at room temp
40-60g cream cheese 
370g icing sugar
1/2 tsp vanilla bean paste
15g Aduna Super-Cacao Powder (to make chocolate buttercream)


Preheat oven to 180°C.

Using a mixer, whisk the butter, sugar and vanilla until light and fluffy. Add the beaten egg and mix for 1 minute on a low speed. Add the remaining ingredients and mix gently until fully incorporated.

Place cupcake cases in your cupcake tray and fill half way with the mixture. Place a Ferrero Rocher in the middle of each half filled case and then top each case with an extra tablespoon of batter to cover the chocolate fully.

Bake the cupcake for 16 minutes and then cool on a cooling rack.
Make the buttercream by beating the butter and vanilla for a few minutes. Add the sugar and mix until no lumps are showing. If making chocolate buttercream, add the Super-Cacao Powder. Gradually add the cream cheese until you have your preferred consistency.

Decorate the cupcakes with the buttercream and any toppings of your choosing.


Recipe by Selasi Gbormittah

Ingredients list: