Chocolate Hazelnut Cupcakes Recipe

Ingredients

1

                        box 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

Preparation

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.

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