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Chocolate Hazelnut Cupcakes
Chocolate Hazelnut Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Gluten-free devil's food cupcakes topped with chocolate glaze and hazelnuts - a decadent treat for your loved ones.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 3/4 cup whipping cream
  • 5 teaspoons sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup hazelnuts (filberts), toasted, skins removed and nuts chopped
Instructions:
  • Preheat the oven to 350°F. Line a muffin tin with 12 paper baking cups and spray them with cooking spray. Prepare the cake mix as instructed on the box to make cupcakes, using water, butter, and eggs. Once baked, transfer the cupcakes from the pan to cool.
  • In a chilled medium bowl, whip 1/2 cup whipping cream with sugar and cocoa using an electric mixer until stiff peaks form. Place chocolate chips in a heatproof bowl. Microwave the remaining 1/4 cup of whipping cream in a 1-cup microwavable measuring cup on High for 30 seconds, then pour it over the chocolate chips. Let it stand for 2 minutes and stir until smooth.
  • Hollow out each cupcake using a small spoon. Fill each cavity with a generous tablespoon of chocolate whipped cream. Top each filled cupcake with a spoonful of rich chocolate glaze and a sprinkling of hazelnuts. Refrigerate leftovers for later enjoyment.

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