Hazelnut Truffle Cupcakes Recipe Reviews - Allrecipes.com (Pg. 1)
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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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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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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Reviewed: Sep. 14, 2012
Im a chef and I used this recipe to make my mom a birthday present and I was dissapointed in these cupcakes. The 1/2 cup portion size was way to big so when the cupcakes baked they overflowed then deflated once they were cooled. The truffle did not turn out; the texture was stale and hard. The nutella frosting did not stand up once piped like picture showed. And you could not taste the hazelnut in the cupcake.
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Reviewed: Mar. 9, 2014
I followed the steps and my cupcakes didn't taste like chocolate or rise in the middle. Not sure what went wrong.
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