Chocolate Hazelnut Cupcakes with Peanut Butter Cup Frosting
- Author: Erika at Living Well Mom
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 2 dozen 1x
- 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.