Original recipe yields 24 servings
Based on a 2,000 calorie dietSee full nutrition
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 ...
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 o...
Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Not good at all!
I followed the steps and my cupcakes didn't taste like chocolate or rise in the middle. Not sure what went wrong.
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 th...