Chocolate Hazelnut Cupcakes with Peanut Butter Cup Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 Heaping tbsp Peanut butter
  • 1 Peanut butter cups

• Baking & Spices

  • 3/4 cup Baking cocoa, unsweetened
  • 1/4 tsp Baking soda
  • 1 1/3 cup Flour
  • 1 tsp Hazelnut extract
  • 5 cups Powdered sugar
  • 1/8 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 cup Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 19 tbsp Butter
  • 1 1/4 cup Milk

Found on livingwellmom.com

Description

Ingredients

• 1⅓ cup flour
• ¼ tsp baking soda
• ¾ cup unsweetened baking cocoa
• ⅛ tsp salt
• 3 Tbsp softened butter
• 1½ 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

Directions

• 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 dont over mix.
• Line your muffin tin with cupcake liners; fill ½-3/4 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 its too thick or a little more powdered sugar if its 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.