Chocolate Hazelnut and Peanut Butter Cupcakes
Total:
1 hr 24 min
Active:
1 hr
Yield:
24 cupcakes
Level:
None
Total:
1 hr 24 min
Active:
1 hr
Yield:
24 cupcakes
Level:
None

Ingredients

Directions

For Cupcakes: HEAT oven to 350 degrees F. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Beat in peanut butter until smooth. Divide batter evenly into baking cups.

BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely.

For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla and salt. Mix slowly until combined. Beat on high for 3 to 5 minutes until light and fluffy.

SPREAD 2 teaspoons hazelnut spread on each cupcake. Place frosting in decorator bag fitted with a star decorating tip (2A). Frost cupcakes by working in a circular motion moving towards center to build up frosting, creating a swirl effect, leaving chocolate exposed. Garnish with peanuts and shaved chocolate.

IDEAS YOU'LL LOVE

Chocolate-Hazelnut Drop Cookies

Recipe courtesy of Giada De Laurentiis

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Peanut Butter Balls

Recipe courtesy of Gale Gand

Peanut Butter Dog Bone Treats

Recipe courtesy of Giada De Laurentiis

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Chocolate Stout Cupcakes

Recipe courtesy of Dave Lieberman

Marmalade Butter

Recipe courtesy of Ina Garten

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking