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Ferrero Rocher orange cupcakes

50 min


  • 8 Ferrero Rocher

    100g white plain flour

    20g cocoa powder

    130g caster sugar

    ½tsp baking powder

    40g butter

    40g toasted hazelnuts

    200ml whole milk

    1 egg

    A pinch of salt

    200ml double cream

    50g orange marmalade

    Gold edible powder

  • Time to prepare: 30 min.

    Time to bake: 20 min.


  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

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