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Hazelnut Cupcakes

45 min


For the cake:

  • 200g sugar

    190g butter

    120g potato starch

    150g flour

    2g baking soda

    200ml whole milk

    12 pinches of salt

    2 eggs

    1 egg yolk (in addition to the 2 eggs)

    80g hazelnuts

    Vanilla extract

    FERRERO ROCHER® to personal preference

For the buttercream:

  • 150g butter

    150g powdered sugar

    20g cream of crushed hazelnuts


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

Give layers of thoughtfulness with Ferrero

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