Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #2 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F 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.