For the cake Amount
Ferrero Rocher8
White plain flour100g
Cocoa powder20g
Baking powder½tsp
Toasted hazelnuts40g
Whole milk200ml
A pinch of salt 
Double cream200ml
Orange marmalade50g
Gold edible powder 

Ferrero Rocher orange cupcakes ~ step by step

  1. Preheat the oven to 170°C (300°F). Pour 100g of flour sieved with cocoa powder and baking powder in the food processor, add a pinch of salt and creamed butter, and whisk.
  2. Add milk and beaten egg, whisk again and pour the dough into a bowl. Add chopped hazelnuts and divide the dough into 8 gold paper muffin moulds. Bake in the oven for 20 minutes and let cool.
  3. Whip double cream with an electric hand whisker, mix it with orange marmalade, transfer it into a pastry bag fitted with a star-shaped nozzle and spread it on the cupcakes. Sprinkle with gold powder and complete with one Ferrero Rocher per serving.

    Allergens: hazelnuts, milk, egg, cream, soy lecithin, flour