Piemaker Ferrero Rocher bombs

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Using a chocolate cupcake packet mix, these muffins are stuffed with whole Ferrero Rochers for the ultimate easy-yet-indulgent dessert.


100g dark chocolate melts
2 tablespoons thickened cream
450g packet chocolate cupcake mix (see note)
8 Ferrero Rochers, unwrapped
30g (1/4 cup) hazelnuts, toasted, finely chopped
Double cream or vanilla ice-cream, to serve (optional)


  1. Place the chocolate melts and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally until the mixture is smooth. Set aside until the mixture has thickened slightly.
  2. Meanwhile, prepare the cupcake mixture following packet directions (but do not bake).
  3. Place 2 tablespoonfuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher in the centre of the mixture. Cover each with 1 tablespoonful of cupcake mixture. Turn the pie maker on and cook for 8 minutes or until the cake springs back when lightly touched. Transfer to a plate and keep warm. Repeat with the remaining mixture and Ferrero Rochers.
  4. Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with cream or ice-cream, if using.

recipe notes

To prepare the cupcake mix, you will also need the ingredients stated on the packet (ingredients may vary between brands).

Credits: Taste