Chocolate Hazelnut Earthquake Cupcakes
1/2 cup unsalted butter
2 ounces semi-sweet baking chocolate
2 tbsp Milk Chocolatey Hazelnut Spread
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup mini chocolate chips
Chocolatey Hazelnut Buttercream:
1 1/2 cups butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
1 cup Milk Chocolatey Hazelnut Spread
For the cupcakes: Preheat the oven to 350°F. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; being careful not over mix. The batter will be very thick like pudding. Fold in the mini chocolate chips.
Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting: In a large bowl or the bowl of a stand mixer, beat the butter until it is light and fluffy. Gradually add the powdered sugar, beating until smooth. Add vanilla and beat until combined. Add Milk Chocolatey Hazelnut Spread and beat until light and fluffy. Frost cooled cupcakes and top with chocolate sprinkles as desired.
Prep Time: 20 minutes
Cook time: 18 minutes
Yield: 18 cupcakes