Chocolate Hazelnut Earthquake Cupcakes
- Yield:18 cupcakes
- Prep Time:20 minutes
- Cook Time:18 minutes
- Total Time:38 minutes
1/2 cup unsalted butter
2 oz semi-sweet baking chocolate
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 tsp vanilla extract
1/2 cup buttermilk
1 cup mini chocolate chips
Chocolatey Hazelnut Buttercream:
1 1/2 cup butter, softened
3 cup powdered sugar
2 tsp vanilla extract
For the cupcakes: Preheat the oven to 350°F. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
Melt the butter, chocolate and Peanut Butter & Co. Milk Chocolatey Hazelnut Spread together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
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 Peanut Butter & Co. Milk Chocolatey Hazelnut Spread and beat until light and fluffy. Frost cooled cupcakes and top with chocolate sprinkles as desired.