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Chocolate Hazelnut Cupcakes

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 12

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. MORE + LESS -

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

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
% Daily Value
Total Fat
19g
0%
Saturated Fat
10g
0%
Sodium
290mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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