Truffle Lover’s Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1/4	cup miniature semisweet chocolate chips
1/3	cup hazelnuts (filberts), toasted, skins removed and ground
1	teaspoon grated orange peel
4	teaspoons hazelnut-flavored liqueur
4	teaspoons orange-flavored liqueur
Ganache
1/3	cup whipping cream
1/2	cup semisweet chocolate chips
	Additional miniature semisweet chocolate chips
	Additional grated orange peel

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups (use 8 each of 3 different colors). In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
2.	In 3 small bowls, divide batter (1 1/2 cups batter in each). Stir 1/4 cup miniature chocolate chips into batter in one bowl; spoon into 8 muffin cups of same color.
3.	Reserve 2 tablespoons ground hazelnuts for topping. Stir remaining hazelnuts into batter in second bowl; spoon into 8 muffin cups of second color. Stir 1 teaspoon grated orange peel into remaining batter; spoon into remaining 8 muffin cups of remaining color.
4.	Bake 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Prick holes in tops of hazelnut and orange cupcakes with toothpick. Brush 1/2 teaspoon hazelnut liqueur over each hazelnut cupcake; brush 1/2 teaspoon orange liqueur over each orange cupcake. Cool completely, about 30 minutes.
5.	In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 5 minutes. Dip tops of cupcakes into ganache. Top hazelnut cupcakes with reserved ground hazelnuts, top chocolate chip cupcakes with miniature chocolate chips and top orange cupcakes with orange peel. Refrigerate at least 10 minutes before serving. Store in refrigerator.
To toast hazelnuts, bake uncovered in ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Rub the nuts with a towel to remove skins. Place nuts in food processor or blender; cover and process until ground.