Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Using a small round cutter, remove the center of each cupcake, pipe in Nutella. Dissolve 2 grams instant coffee in 1 oz warm water, mix with 2 pounds white buttercreme. Melt fudge icing, dip the tops of cupcakes into melted icing; roll the edges in toasted chopped hazelnuts. Pipe coffee buttercream on top.
Coffee Cake, Chocolate, Nutella, Filled, Hazelnut, Fudge, Buttercreme, Buttercream, Coffee, Cupcake