Chocolate Hazelnut Cupcakes with Peanut Butter Cup Frosting
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 2 dozen 1x
Ingredients
Scale
- 1 1/3 cup flour
- 1/4 tsp baking soda
- 3/4 cup unsweetened baking cocoa
- 1/8 tsp salt
- 3 Tbsp softened butter
- 1 1/2 C sugar
- 2 eggs
- 1 tsp hazelnut extract
- 1 cup milk
- Frosting:
- 1 cup (2 sticks) butter, softened
- 4 Tbsp milk
- 5 cups powdered sugar
- 3 Heaping tablespoons peanut butter
- 1 Tbsp vanilla extract
- peanut butter cups
- about 1 cup semi sweet chocolate chips
Instructions
- For the cupcakes:
- Mix your flour, baking soda, coca and salt together. Set aside.
- In another bowl, blend together the butter, sugar, eggs, and hazelnut extract. Alternately add the dry ingredients to the wet ingredients with 1 cup of milk. Stir until no lumps remain, but don’t over mix.
- Line your muffin tin with cupcake liners; fill 1/2-3/4 full. Bake at 350 for 15-20 minutes or until tests done. Remove from the tins and let cool completely on a wire rack.
- For the frosting, whip the butter until nice and cream; then add the milk, powdered sugar, peanut butter, and vanilla extract. Mix until creamy and frosting consistency. You can add a little more milk if it’s too thick or a little more powdered sugar if it’s too thin.
- Frost the cupcakes and top with a peanut butter cup or two on each. Melt the
semi sweet chocolate chips and drizzle over the cupcakes.