The reviewer gave this recipe 1 stars. This recipe averages a 3.8 star rating.
Reviewed: Jun. 13, 2010
Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Not good at all!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Jan. 15, 2010
I used Hershey's Special Dark cocoa and frozen Ferrer Rocher candies (no special reason for freezing, just what I had). I need more practice making pretty cupcakes, but I'll eat tasty and ugly ones any day!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Jul. 21, 2009
Most of the hazelnut flavor in this cupcake comes from the Nutella® frosting. It is good, but I was disappointed that the cake itself did not have a stronger hazelnut presence. If you were to add more Frangelico liqueur the cake would be too sweet. I did place a small amount of batter in the tins before adding the candies. Next time I would simply fill the tins and push the candies into the batter. Thanks for sharing!
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Cooking Level: Expert

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