citrus-fruits cupcake with nutella®

Baked Good
All year round

40 minutes

Serves 10



  • 2 eggs
  • 3 ½ tsp honey
  • 1 oz caster sugar
  • 4 tsp gianduja (hazelnut) chocolate
  • 2 tbsp butter
  • 2 ¾ tbsp single UHT cream
  • ¼ cup plain soft wheat flour
  • ½ tbsp rice flour
  • 1/8 cup hazelnut flour
  • 1/8 cup almond flour
  • 1 large pinch of salt
  • 1 vanilla pod
  • 2 tsp candied orange paste
  • ¼ tbsp bergamot marmalade
  • ½ cup Nutella
  • 10 peeled toasted hazelnuts



Beat together the eggs, honey, sugar and the contents of the vanilla pod until the mixture is nicely puffed up.

Prepare a bain-marie and melt the hazelnut chocolate with the butter. Add the bergamot marmalade, orange paste, lukewarm cream and salt.

Sieve the flours into a bowl then gradually add them to the beaten egg mixture, taking care to incorporate them from the bottom upwards to avoid breaking up the consistency.

Take about 1/3 of this mixture and melt it with the other ingredients in the bain-marie.

Gradually add the other 2/3 of the mixture. Combine the ingredients well. Place in single-portion silicone moulds ( 1 ¾ in diameter, 1 ½ in high) or aluminium moulds (after greasing and sprinkling with flour) – 5 tsp of dough for each one.

Bake at 340° for 15/17 minutes.

Leave to cool, then use a pastry bag to add 1 tbsp Nutella to each cake and decorate with half a hazelnut.