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.
box Betty Crocker™ Gluten Free devil’s food cake mix
Water, butter and eggs called for on cake mix box
cup whipping cream
tablespoon unsweetened baking cocoa
cup semisweet chocolate chips
cup hazelnuts (filberts), toasted, skins removed and nuts chopped
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.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.