Cupcakes hazelnut

45 min


For the cake:

  • 200g sugar

    190g butter

    120g potato starch

    150g flour, type 0

    2g baking soda

    200ml whole milk

    12 pinches of salt

    2 whole eggs

    1 egg yolk

    80g hazelnuts


For the butter cream:

  • 150g butter

    150g powdered sugar

    20g cream of crushed hazelnuts


  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 mold and pour in the mixture. Be careful not to fill it more than 3/4 of the way.
  6. Butter a heart-shaped mold (about 22cm large) and bake at 180C 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.