Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely and depan.
Place cupcakes into a decorative liner, ice with chocolate buttercream, sprinkle with crushed toasted hazelnuts, top with chocolate decoration.
Devil's Food, Chocolate, Buttercreme, Buttercream, Hazelnut, Chocolatto, Cupcake