• Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix (00495128)
  • Water
  • Bakery Essentials™ Soybean Vegetable Oil (02505321)
  • Dawn Chocolate Buttercreme Style Icing (02440981)
  • Nutella® Hazelnut Spread Piping Bag (02410926)
  • Dawn Exceptional® Classic Chocolate Fudge Icing (00878902)
  • Chocolate Hazelnut Candy


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. 

Place buttercreme in a piping bag fitted with a large open French star tip.   Using a 1-inch round cutter, cut the center out of each cupcake.  Fill cavity with chocolate hazelnut filling.  Pipe a swirl of buttercreme on top of cupcakes and drizzle with warmed fudge icing, top with chocolate hazelnut candy.

Recipe courtesy of Dawn Foods