These Rocher Flower Cupcakes Are Almost Too Beautiful to Eat!
These Rocher Flower Cupcakes are a simple and stunning way to impress without the fuss.
Made with rich chocolate cupcakes, a swirl of green buttercream, and elegant white chocolate petals, they come together easily but look like you spent hours on them. The best part? A Ferrero Rocher nestled right in the center to finish off each edible bloom.
Whether you’re making treats for a birthday, bridal shower, or just for fun, these cupcakes are a delicious way to get creative. I love recipes like this—easy to follow, fun to decorate, and always a hit with guests.
If you enjoy baking with a playful twist, you’ll love making (and sharing) these sweet little showstoppers.
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Equipment You Will Need
- Piping bags
- Microwave-safe bowl
- Medium size bowl
- Spatula
- Knife
- Parchment paper
Rocher Flower Cupcakes Recipe
These Rocher Flower Cupcakes feature moist chocolate cupcakes topped with green buttercream frosting, chopped hazelnuts and delicate white chocolate petals. Finished with a Ferrero Rocher at the center, they bloom into a stunning, edible flower perfect for any celebration.
- Total Time: 42 minutes
- Yield: 6 cupcakes
Ingredients
Instructions
- Start by melting the white melting chocolates in a microwave-safe bowl in 30 second intervals. Stir the chocolate in between each interval.
- When the white chocolate is liquid and smooth, place it in a piping bag. Secure the ends and cut a small hole on the tip.
- On a sheet of parchment pipe 2 – 2 1/2 inches ovals with pointed tip. They should look like long tear drops. These will be your petals for the cupcakes. Make 6 or 7 petals for each cupcake along with some extras. Set them aside to dry.
- Next put your buttercream in a bowl and add 2-3 drops of green food gel color in it. Use a spatula to mix the buttercream until it is all one color.
- Put the buttercream in a piping bag, cut a medium size hole in the tip of the bag and secure the end.
- Pipe the green buttercream in a swirl around the top edges of the cupcakes one or two times.
- Put the chopped hazelnuts on the cupcake randomly.
- Bring the white chocolate petals close to the cupcakes. Place the petals around the top buttercream and sticking them slightly into the top of the cupcakes to create a flower.
- Squeeze out a small amount of green buttercream in the middle of the chocolate petals and put the Rocher chocolate on top of it.
- Serve and enjoy!
Notes
- These cupcakes can be stored in an airtight container in the fridge for up to 4 days.
- If you can’t find roasted hazelnuts, you can do it yourself by lining a baking sheet with parchment paper, pouring the hazelnuts on it with a little bit of oil and heating them in the oven for 10 minutes on 350 degrees.
- Prep Time: 42 minutes
- Category: Sweet Treats
Step-By-Step Process
These cupcakes are perfect for birthdays, garden-themed parties, or any occasion that calls for something both tasty and eye-catching. They’re fun to make and even more fun to show off.
If you enjoyed this recipe, don’t forget to explore more easy and creative party treats on the blog. There’s always something sweet waiting for you to try!
If you liked this cupcake idea, check out Decadent Ferrero Rocher Cupcakes and Cosmic Brownie Cupcakes for your next fun chocolatey project.
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