Ingredients
Scale
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