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Hazelnut Cupcakes with Ferrero Rocher

5
(2)
  • 12 Serves
  • 45 minutes

Recipe supplied by Ferrero.

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Ingredients

200 g Sugar
190 g Butter
120 g Potato starch
150 g Flour, type 0
2 g Baking soda
200 ml Whole milk
12 pinches Salt
2 Whole eggs
1 Egg yolk
80 g Hazelnuts
Vanilla
Butter Cream
150 g Butter
150 g Powdered sugar
20 g Cream of crushed hazelnuts
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a bowl, whip the butter and the sugar with an electric mixer.
  2. Then add the eggs one by one and the milk until the dough is smooth and consistent.
  3. Sift the flour and then the baking powder and salt.
  4. Combine the powdered mixture by slowly folding from bottom to top. Add the hazelnuts.
  5. Place a fluted paper cup in a muffin mould and pour in the mixture. Be careful not to fill it more than 3/4 of the way.
  6. Butter a heart-shaped mould (about 22cm large) and bake at 180°C for 20-25min.
  7. Decorate the cupcakes with a pastry bag fitted with a star-tipped piping nozzle.
  8. Sprinkle the hazelnuts and top it all off with a Ferrero Rocher.

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