Here’s the recipe for Chocolate cupcakes with Goya double hazelnut Whipped Cream Frosting.

For the cupcake:
1 pack Chocolate Hotcake Mix
1 egg
1/2 cup water
2 tbsp vegetable oil
For the frosting:
1 cup  All purpose Cream
3 tbsp Goya Double Hazelnut Spread
For the cupcake
  1. Preheat oven to 177 degrees. Line a 6-hole 3 oz. muffin pan with paper cups. Set aside.
  2. In a bowl, slightly beat egg. Add in oil, water, and hotcake mix. Mix batter until blended.
  3. Pour about 1/4 cup batter per muffin hole. Bake for 15-18 minutes or until done. 
  4. Cool and set aside
For the frosting
  1. Combine 1 cup of All purpose cream and 3 tbsp of Goya Hazelnut Spread
  2. Beat until creamy and smooth
  3. Refrigerate it first before putting it in your cupcake
Spread Goya Double hazelnut whipped cream frosting onto cupcakes. Top with sprinkles or your favorite Goya Chocolates.

In my version, I put Take it, Goya bits and Goya dark chocolate. Yummy!

And it’s easy as that, plus it’s super delicious. I hope you can try it too!