Prepare coffee cake mix according to manufacturer’s instructions. Line conventional size cupcake pans with paper liners 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. Using a 1-inch round cutter, remove the center of each cupcake, pipe in Nutella. Dissolve .22% instant coffee in 3.125% warm water and then mix with 100% white buttercreme. Place buttercreme in a piping bag fitted with a large open French tip. Dip the tops of cupcakes into melted fudge icing; roll the edges in toasted chopped hazelnuts. Pipe coffee buttercream decoratively on top.
Coffee Cake, Chocolate, Nutella, Filled, Hazelnut, Fudge, Buttercreme, Buttercream, Coffee, Cupcake