CHOCOLATE HAZELNUT CUPCAKES
Betty Crocker® Gluten Free devil's food cake mix provide a simple addition to these cupcakes topped with chocolate glazed and hazelnuts - perfect dessert for your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
- In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
- Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg
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