Chocolate Hazelnut and Peanut Butter Cupcakes Recipe

Name: Chocolate Hazelnut and Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package Pillsbury Moist Supreme Classic White Premium Cake Mix; 1 cup water; ⅓ cup Crisco Pure Vegetable Oil; 3 large eggs; ½ cup Jif Creamy Peanut Butter; ¼ cup Crisco All-Vegetable Shortening; ¼ cup butter, softened; ⅓ cup Jif Creamy Peanut Butter; 1 ¼ cups powdered sugar; ½ teaspoon vanilla extract; ⅛ teaspoon salt; 1 cup Jif Chocolate Flavored Hazelnut Spread; ¼ cup dry roasted peanuts, chopped; 2 tablespoons shaved bittersweet chocolate

Servings: persons

1 (18 1/4 ounce) package Pillsbury Moist Supreme Classic White Premium Cake Mix
1 cup water
⅓ cup Crisco Pure Vegetable Oil
3 large eggs
½ cup Jif Creamy Peanut Butter
¼ cup Crisco All-Vegetable Shortening
¼ cup butter, softened
⅓ cup Jif Creamy Peanut Butter
1 ¼ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
1 cup Jif Chocolate Flavored Hazelnut Spread
¼ cup dry roasted peanuts, chopped
2 tablespoons shaved bittersweet chocolate

1
For Cupcakes: HEAT oven to 350 degrees F. Line 24 muffin cups with paper baking cups.
2
Prepare cake mix according to package directions using water, oil and eggs.
3
Beat in peanut butter until smooth.
4
Divide batter evenly into baking cups.
5
BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean.
6
Cool in pans 5 minutes.
7
Remove from pans to wire rack to cool completely.
8
For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth.
9
Add powdered sugar, vanilla and salt.
10
Mix slowly until combined.
11
Beat on high for 3 to 5 minutes until light and fluffy.
12
SPREAD 2 teaspoons hazelnut spread on each cupcake.
13
Place frosting in decorator bag fitted with a star decorating tip (2A).
14
Frost cupcakes by working in a circular motion moving toward center to build up frosting, creating a swirl effect, leaving chocolate exposed.
15
Garnish with peanuts and shaved chocolate.

1247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (18 1/4 ounce) package Pillsbury Moist Supreme Classic White Premium Cake Mix, 1 cup water, ⅓ cup Crisco Pure Vegetable Oil, 3 large eggs, and more.

Yes, Chocolate Hazelnut and Peanut Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Hazelnut and Peanut Butter Cupcakes

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