Preheat oven to 350 degrees F. Line a cupcake pan with muffin liners and set aside.

Place hazelnuts on a baking sheet and toast for 8-10 minutes or until golden brown. Remove from the oven and rub the hazelnuts with a clean towel to remove the outer skins. Transfer nuts to a food processor and process for 7-8 minutes or until smooth.

Make strawberry cream. Combine sliced strawberries with sugar in a medium saucepot. Bring to a simmer over medium heat and continue to cook until strawberries are softened. Remove from heat and puree strawberries until smooth. Let cool completely.

Whip heavy cream with ¼ cup powdered sugar until stiff peaks form. Add whipped cream to strawberry puree, folding in the whipped cream until combined. Chill in the fridge until ready to use.

Combine chocolate chips with avocado oil and vanilla in a medium bowl. Heat in the microwave in 30 second intervals, stirring every 30 seconds until chocolate is melted. Pour 2 teaspoons of melted chocolate in each muffin liner, gently tapping the pan to evenly spread the chocolate. Place one hazelnut disc per muffin, lightly pressing it down into the chocolate. Chill in the freezer for 15 minutes or until chocolate is set.

Remove from the freezer and pour 2 teaspoons of strawberry whipped cream filling per muffin. Return to the freezer and chill for another 20 minutes or until strawberry filling is set.

Remove from the freezer and top each butter cup with the remaining chocolate, about 2 teaspoons per muffin. Return to the freezer and chill for 1 hour or until completely set. Remove from the freezer and enjoy.