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Giant Chocolate Hazelnut Cupcake

Giant Ferrero Rocher Cupcake

Giant Ferreo Rocher cupcake contains a lot of nutella….rich!  Filling is pretty much nutella.

Here’s an idea….if you like the cake….do a peanut butter cup.  Use same recipe, replace the hazelnuts with peanuts & use peanut butter instead of nutella.  Want more chocolate with it, mix in a little melted chocolate in your peanut butter.

Some people just substitute Nutella with more Nutella…Ha!

Watch Elise Make Giant Ferrero Rocher Cupcake

Giant Ferrero Cupcake Recipe

Ingredients & Materials Used

  • A giant chocolate cupcake and giant cupcake case – Watch Video Below
  • 100g whole hazelnuts
  • 400g Nutella
  • 1/2 cup crushed peanuts
  • 300g melted milk chocolate
  • Gold Luster Dust (Buy online or at most food cake decorating store)
  • Nice soft fat bristled brush
  • Serrated edge knife
  • Baking tray (to toast hazelnuts)
  • Chocolate container to house your giant cupcake (Video below on how to make Ferrero Chocolate Dessert Bowls.  Looks like Elisa made her giant container using her Silicone case which she baked the cupcake in…then used a smaller sized Silicone case that fits in her original case (Note: Larger Silicone case is fluted & the smaller Silicone case is round.  Don’t know if this will work…..test this first with a small amount of melted chocolate.  See if chocolate removes easily from Silicone case.  If not, may need to lightly coat with a cooking spray.  Pour melted chocolate in the bottom of the Silicone case first for a base (make sure it is thick enough to not break).  Then let it set up or place in freezer for 10-15 minutes.  Then take out of freezer.  Place second container inside easy so as not to break bottom.  Thickness is about 1/8″ approx.  Gently pour the melted chocolate between the 2 containers.  Place in freezer again to set for about 10-15 minutes.  Remove your chocolate container slowly without breaking it.)
  • Cake plate
  • Piping bag to squeeze nutella in container.
  • Circle cutter (to core out base of bottom cupcake)
  • Wire rack
  • Lemon extract or clear alcohol – couple of drops
  • Small/tiny container
  • Baking paper (wax paper)
  • Offset spatula or knife
  • Ziploc bag (to pipe melted chocolate around base of top)


Elise toasted the hazelnuts on a baking tray moderate oven…(approx 350F) for about 10 to 15 minutes…..just lightly toasted.  Keep a watch on them.  Let them cool.  Toss them in the baking tray.  Rub off the excess skin.  Don’t worry if you don’t get them all off.  Just get off as much skin as you can.



While hazelnuts are toasting….cut the top off your giant cupcake & round it so it looks like the top of a Ferrero.  Turn top upside down & cut the base as flat & flash as possible.  Just eye the lines.  Don’t cut off too much at first.  You can always trim a little more if needed.  Doesn’t matter if it’s not even.


The large cake, trim off the sides so it will fit in your chocolate container.  Then cut your bottom in half…doesn’t have to be even.  Just eyeball it.  Slice the top off to take off some of the roundness.

Place a small amount of melted chocolate on a cake plate.  Lift your container from inside & place on cake plate to glue it in place.

Use piping bag to squeeze nutella into base of container.  Place base section of bottom cupcake into container.


Then take a circle cutter & core out base of bottom cupcake while in container.  Don’t core all the way thru.  Presses base layer with her hands.  Then pipes in a thin layer of nutella on top of the cored out base layer.  Leaving the center not piped with nutella.

Take the next layer & core the center out of it making sure it goes all the way thru.  Elise flips the layer over to core out both sides of the layer.


Carefully place cored layer inside the container.  If the cake is over the top of your chocolate container. Just file it off using a serrated knife.

Next fill the entire cored center with nutella & hazelnuts.  Place a blob of nutella then some hazelnuts…little more nutella & a few more hazelnuts.  Little more nutella & a few more hazelnuts….etc.


Swirl on a nice amount of nutella on top.  Use a spatula or knife to smooth out.  Sitting on a wire rack so it doesn’t stick to a tray.

Press whole hazelnuts on top of giant cupcake top then sprinkle crushed hazelnuts all around.  Gently press the nuts around the top.

Place in freezer for 15 to 20 minutes for nutella to set in place.


Take your small tiny container (smaller the less waste you have) add lemon extract/or alcohol, couple of drops….add a little bit of the luster dust to make a pastie consistency.  So when you paint it you should be able to leave a nice little scrape on the side out of your tiny container.


Paint 2 little nice gold stripes.  Using the top one as a guide & eyeing it.


Make sure your hazelnuts are holding nicely on the nutella toppings.  Take your melted chocolate & pour evenly all the way across.  Make sure you have your wire rack underneath on top of a baking tray lined with baking paper (wax paper) to prevent from making a huge mess.  Give it a couple of good hard taps to get the excess chocolate off & to make sure the chocolate is going into the groves of the nuts.

Take an offset spatula or knife underneath around the outside edges to lift up from wire rack.  Take fingers under one side & spatula under other.  Lift up & place on top of cupcake nice & evenly.

Any cracks or breaks…take your leftover chocolate & apply.  Take the top & apply an even amount of pressure just to push down on top of cupcake.  So shell meets up with the cupcake base.  If you have a gap…just pipe a little bit of melted chocolate around the base.  Make sure you don’t have any dripping on the outside.

Time to add the gold fold look.  Just swirl it on the outside of the top with a brush.  Make sure chocolate is set before swirling on.



Watch Giant Chocolate MasterClass Video

Giant Cupcake Masterclass Materials

  • Giant Cupcake case – (Prefers Silicone – can find on ebay or Amazon)
  • Non-stick spray
  • Disposable piping bag + large open round piping tip (if frosting cupcake with rainbow frosting)
  • Baking tray
  • Serrated edge knife (like a bread knife)
  • Spatula
  • Cake mix (Mud cake recipe below)
  • Chocolate ganache (recipe below)
  • Buttercream frosting, coloured in 6 colours (recipe below)
  • 600g (approx. 21 oz.) melted chocolate.  Dark is best.

Chocolate Mud Cake Recipe

    • 250g / 9oz salted butter
    • 250g / 9oz dark (or milk) chocolate (chopped or broken)
    • 8 tsp Instant coffee (about 10 grams – you won’t get a coffee taste – I promise)
    • 180ml water
    • 150g / 5.5oz self raising flour
    • 150g / 5.5oz plain flour
    • 60g / 2oz cocoa powder (unsweetened is best)
    • 1/2 tsp bi carb (baking) SODA
    • 500g / 17oz caster sugar
    • 5 eggs – lightly beaten (room temp is best)
    • 70g / 2.5oz vegetable oil
    • 125ml buttermilk (you can make this yourself by adding a squeeze of lemon juice to regular whole milk and letting it sit for 10 minutes)

Enough for one GIANT CUPCAKE, a 9″ x 3″ round cake, an 8″ x 4″ round cake, a 6″ x 4″ + approx 8 cupcakes or an 8″ x 3″ square cake

Chocolate Mud Cake Instructions

    1. Preheat your oven to 160c or 320f
    2. Grease & line your baking tins
    3. Combine butter, water and coffee over heat until they come to a slow boil. Turn off heat and pour in chocolate stirring until its completely melted. Set aside
    4. Sift flours, cocoa, sugar & baking soda together in a large bowl & make a well in the centre
    5. Pour in the eggs, buttermilk, oil & chocolate mixture and stir vigourously with a wooden spoon until there are no lumps
    6. Pour into your prepared tins and bake for approx 45m (6″) and 1.2 hours (8″) removing when a skewer inserted int he middle comes out clean
    7. Allow the cakes to completely cool in the tins before removing

Chocolate Ganache Recipe

    • 600g / 21oz Dark chocolate
    • 300ml/g / 10.5oz whipping cream (35% milk fat)

Milk Chocolate Ganache Recipe

    • 650g / 23oz Milk Chocolate
    • 300ml/g / 10.5oz whipping cream (35% milk fat)

White Chocolate Ganache Recipe

    • 700g / 25oz White Chocolate
    • 300ml/g / 10.5oz whipping cream (35% milk fat)

Ganache Instructions

Elise Strachan prefers the microwave method because she’s impatient & has a habit of walking away from stovetops and letting the chocolate burn or the cream boil over… below is the microwave & stovetop methods.

#1: Microwave

    1. Combine chocolate and cream in a heatproof bowl
    2. Microwave on high for 1 minute interval, stirring for 2 minutes in between
    3. This should take 2-3 minutes max
    4. Stir until there are no lumps

#2: Stovetop

    1. Bring your cream to a rolling boil (this just means a boil with bubble all over the surface, to just around the outside edges.
    2. Turn off the heat and add the chocolate to the saucepan
    3. Stir until there are no lumps

Buttercream Frosting Recipe

    • 250g softened butter (8.8oz / 2.5 sticks)
    • 600g / 21oz powdered sugar, sifted (this is around 5 cups if measured prior to sifting)
    • 1 tsp vanilla (or your desired flavouring essence)
    • 1-2tbsp whole milk

Divide a single batch into 6 bowls & colored with red, orange, yellow, green, blue & purple.  Elise uses Americolour “electric” colours for the vibrant results.

Ferrero Chocolate Dessert Bowls Video Instruction

Special Thanks To Elise Strachen – MyCupcakeAddiction For Videos & Image Screenshots.


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