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.

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

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
  • 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 INFORMATION PER SERVING

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