Ferrero Rocher Brownie Cupcakes with Marshmallow Swirl

I don’t give up easily, and for a long time my attempts at brownies left me frustrated. When Dr Oetker invited me to take part in their Great Chocolate Bake competition, I saw it as the perfect opportunity to conquer that stubborn brownie problem once and for all. The word “brownie” often makes people melt with delight, and I wanted my recipe to do the same. After some experimenting, I finally hit on a version that gets the “mmm” and “aah” responses I was aiming for.

The brief was to create the ultimate chocolate cupcake. I decided to combine the gooey nostalgia of marshmallows with a rich brownie batter and finish each cupcake with a Ferrero Rocher for a crunchy, elegant touch. I also wanted to avoid the cracker element you’d find in a traditional S’more, so this marshmallow-brownie hybrid felt just right.

These cupcakes are deceptively simple to make but indulgently rich to eat. I fill the cupcake cases only one third full because the batter doesn’t rise much and the marshmallow in the centre expands during baking. After baking they end up quite tall once the frosting and Ferrero Rocher are added, so there’s no need to overfill the cases.

When the cupcakes come out of the oven the melted marshmallow often leaves a small dip in the center, so they don’t look perfect straight away. That’s normal and easy to remedy with a quick topping of marshmallow frosting. I kept the frosting purely marshmallow-based to avoid diluting the chocolate intensity with cream or buttercream flavours. To make the frosting, gently heat mini marshmallows until they melt into a glossy, spreadable mixture. Work quickly—the melted marshmallow sets fast. If you’d like it a little more fluid for longer, stir in a teaspoon of glucose syrup.

For presentation I like using tulip-style cupcake wrappers to hide any uneven edges and add a professional finish. A pale pink ribbon complements the soft marshmallow frosting, especially if you use multi-coloured mini marshmallows which can tint the topping a delicate pink. If you prefer white frosting, you can leave the white marshmallows as they are or add a drop of food coloring to match your chosen palette. Finally, top each cupcake with an unwrapped Ferrero Rocher for texture, flavor contrast, and a touch of glamour.

Marshmallow Brownie Ferrero Rocher Cupcakes – The Great Chocolate Bake

Ingredients

• 150 g Dr Oetker Fine Cook’s Chocolate Dark (or any good dark chocolate)
• 150 g Dr Oetker Fine Cook’s Chocolate Extra Dark (or any extra dark chocolate)
• 250 g unsalted butter
• 185 g caster sugar
• 250 g soft light brown sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 180 g self-raising flour
• 2 tbsp cocoa powder
• One large marshmallow for each cupcake plus a bag of mini marshmallows for the frosting
• One Ferrero Rocher, unwrapped, for each cupcake

Instructions

1. Preheat the oven to 180°C and line a cupcake tray with 24 cupcake cases.
2. Break the two types of chocolate into small pieces and place them with the butter in a medium-sized pan. Melt gently over low heat, stirring until smooth.
3. Remove from the heat and whisk in the caster and light brown sugars until fully combined. Let the mixture cool slightly so it won’t cook the eggs.
4. Add the eggs one at a time, whisking continuously. Make sure the chocolate mixture has cooled enough to prevent the eggs from scrambling.
5. Sift in the self-raising flour and cocoa powder a spoonful at a time. Mix using a gentle figure-eight motion until just combined—do not overwork the batter.
6. Fill each cupcake case about one third full. Place one large marshmallow in the centre of each cupcake; there’s no need to press it down.
7. Bake in the centre of the oven for 18–20 minutes. The tops will be set but the marshmallow may have melted slightly into the batter.
8. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
9. To make the frosting, add mini marshmallows to a small pan and heat gently, stirring, until they melt into a smooth, spreadable mixture. Do not let it boil.
10. As soon as the marshmallow frosting is runny, spread about a tablespoon over each cooled cupcake. If you used coloured mini marshmallows the frosting will pick up a tint; for white frosting, choose white marshmallows or add a small amount of food coloring if desired. Work quickly—the frosting sets fast.
11. Top each cupcake with an unwrapped Ferrero Rocher and, if you like, place each cake inside a tulip wrapper for a neat finish.

These cupcakes are rich and indulgent, combining a dense brownie texture with gooey marshmallow and a crisp, nutty Ferrero Rocher topping. They make a dramatic dessert for parties, bake sales, or any time you want a chocolate treat that feels a little special.

Disclosure: I received a chocolate hamper with ingredients to use for this competition entry, but I received no payment and had full creative control over the recipe. I recommend enjoying these in moderation—delicious as they are, they’re certainly indulgent!