Short description
These magical Harry Potter cupcakes are rich, moist, and filled with chocolate hazelnut spread, topped with fluffy hazelnut buttercream and finished with golden Ferrero Rocher “snitches.” Perfect for parties or themed celebrations, they bring Hogwarts charm to your dessert table.
Why You’ll Love This Recipe
- Moist chocolate cupcakes with a surprise hazelnut filling.
- Fluffy, creamy chocolate hazelnut buttercream frosting.
- Ferrero Rocher chocolates make fun golden snitch toppers.
- Easy to follow and great for themed gatherings.
- A delicious treat that Harry Potter fans of all ages will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes
2 cups flour
2 cups granulated sugar
½ cup + 1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons espresso powder
½ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 ½ teaspoons vanilla extract
2 eggs, room temperature
¾ cup boiling water
1 cup chocolate hazelnut spread
For the chocolate hazelnut buttercream
1 cup unsalted butter, room temperature
3 cups confectioner’s sugar
½ cup chocolate hazelnut spread
1 teaspoon vanilla extract
2–3 tablespoons heavy cream
¼ teaspoon salt
24 Ferrero Rocher chocolates (for topping)
Directions
- Preheat oven to 350°F (175°C) and line cupcake pans with parchment liners.
- In a large bowl or stand mixer fitted with the whisk attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until evenly combined.
- Bring ¾ cup water to a boil in a small saucepan, then remove from heat.
- Add milk, oil, vanilla, and eggs to the dry ingredients. Mix gently.
- Slowly pour in the boiling water while mixing until the batter is smooth.
- Scoop batter into cupcake liners, filling each about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Fill each cupcake: place chocolate hazelnut spread in a piping bag, insert into the center of each cupcake, and gently squeeze to fill.
For the buttercream
- In a stand mixer fitted with the paddle attachment, beat butter and confectioner’s sugar on low until smooth, then increase speed until light and fluffy.
- Scrape down sides, then add chocolate hazelnut spread and vanilla. Mix well.
- Add heavy cream, 1 tablespoon at a time, until fluffy. Mix in salt.
- Place frosting in a piping bag fitted with a star tip and pipe onto cooled cupcakes.
- Remove stickers and paper cups from Ferrero Rocher chocolates, leaving the gold wrappers on. Place one on each cupcake.
- Pipe a small dot of buttercream on each Ferrero Rocher, then attach decorative snitch wings.
- Serve and enjoy!
Servings and timing
Makes 24 cupcakes.
Preparation time: 20 minutes.
Baking time: 12–15 minutes.
Cooling and decorating: 30 minutes.
Total time: about 1 hour.
Variations
- Swap Ferrero Rocher for gold foil-wrapped truffles if preferred.
- Add edible glitter to enhance the magical theme.
- Use peanut butter or caramel spread instead of hazelnut for a twist.
- Make mini cupcakes for party bites.
- Add extra espresso powder for a mocha-flavored version.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw and decorate before serving.
FAQs
1. Can I make these cupcakes in advance?
Yes, bake and freeze the cupcakes (without filling or frosting), then thaw and decorate when ready to serve.
2. Do I need espresso powder?
It enhances the chocolate flavor but is optional. You can leave it out if you prefer.
3. Can I substitute Nutella for chocolate hazelnut spread?
Yes, Nutella works perfectly as the filling and in the buttercream.
4. How do I keep the cupcakes moist?
Avoid overbaking and store them in an airtight container. Adding the hazelnut filling also keeps them soft.
5. Can I use a hand mixer instead of a stand mixer?
Yes, but mix slowly when adding boiling water to avoid splattering.
6. How do I make the golden snitch wings?
You can cut them from edible wafer paper, cardstock, or use pre-made cupcake toppers.
7. Can I make a smaller batch?
Yes, simply halve the recipe to make 12 cupcakes.
8. What if I don’t have heavy cream for the frosting?
You can substitute milk, but heavy cream makes the buttercream fluffier.
9. Can I make these gluten-free?
Yes, substitute flour with a 1:1 gluten-free baking blend.
10. Can kids eat these cupcakes?
Yes, the espresso powder only enhances chocolate flavor and doesn’t make them taste like coffee.
Conclusion
Harry Potter cupcakes are a magical treat with rich chocolate cake, hazelnut filling, and creamy frosting topped with Ferrero Rocher golden snitches. Fun, festive, and delicious, they’re the perfect dessert for parties, birthdays, or any Harry Potter fan gathering.
Print
Harry Potter Cupcakes
- Total Time: 1 hour
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
These magical Harry Potter cupcakes are rich, moist, and filled with chocolate hazelnut spread, topped with fluffy hazelnut buttercream and finished with golden Ferrero Rocher “snitches.” Perfect for parties or themed celebrations, they bring Hogwarts charm to your dessert table.
Ingredients
2 cups flour
2 cups granulated sugar
½ cup + 1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons espresso powder
½ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 ½ teaspoons vanilla extract
2 eggs, room temperature
¾ cup boiling water
1 cup chocolate hazelnut spread
1 cup unsalted butter, room temperature
3 cups confectioner’s sugar
½ cup chocolate hazelnut spread (for buttercream)
1 teaspoon vanilla extract (for buttercream)
2–3 tablespoons heavy cream
¼ teaspoon salt (for buttercream)
24 Ferrero Rocher chocolates (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans with parchment liners.
- In a large bowl or stand mixer fitted with the whisk attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until evenly combined.
- Bring ¾ cup water to a boil in a small saucepan, then remove from heat.
- Add milk, oil, vanilla, and eggs to the dry ingredients. Mix gently.
- Slowly pour in the boiling water while mixing until the batter is smooth.
- Scoop batter into cupcake liners, filling each about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Fill each cupcake: place chocolate hazelnut spread in a piping bag, insert into the center of each cupcake, and gently squeeze to fill.
- In a stand mixer fitted with the paddle attachment, beat butter and confectioner’s sugar on low until smooth, then increase speed until light and fluffy.
- Scrape down sides, then add chocolate hazelnut spread and vanilla. Mix well.
- Add heavy cream, 1 tablespoon at a time, until fluffy. Mix in salt.
- Place frosting in a piping bag fitted with a star tip and pipe onto cooled cupcakes.
- Remove stickers and paper cups from Ferrero Rocher chocolates, leaving the gold wrappers on. Place one on each cupcake.
- Pipe a small dot of buttercream on each Ferrero Rocher, then attach decorative snitch wings. Serve and enjoy!
Notes
- Swap Ferrero Rocher for gold foil-wrapped truffles if preferred.
- Add edible glitter to enhance the magical theme.
- Use peanut butter or caramel spread instead of hazelnut for a twist.
- Make mini cupcakes for party bites.
- Add extra espresso powder for a mocha-flavored version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
