Chocolate-Hazelnut Bark Cupcakes
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1 Hr 16 Min
Prep : 15 Min Cook: 1 Hr 1 Min
Cupcakes are great for a party or feeding a crowd. To save time, this simple recipe starts with a cake mix and it finishes with creamy hazelnut spread as an icing, and a crunchy hazelnut bark topper.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) chocolate cake mix
3
1 cup hazelnuts, toasted, coarsely chopped
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely. Step 3
Microwave semi-sweet chocolate in medium microwaveable bowl on MEDIUM 1 to 2 min. or until almost melted; stir until completely melted. Stir in nuts. Pour onto waxed paper-covered baking sheet. Step 4
Refrigerate 1 hour or until firm. Break into small pieces. Step 5
Spread hazelnut spread onto cupcakes; top with bark. Kraft Kitchen Tips!
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 6 g
30 %
Cholesterol 25 mg
Sodium 150 mg
6 %
Carbohydrate 36 g
Fibre 2 g
Sugars 27 g
Protein 5 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
6 %
Iron
10 %
Servings
24 servings, 1 cupcake (85 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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