If you love the classic pairing of chocolate and peanut butter, these Chocolate Hazelnut Cupcakes with Peanut Butter Cup Frosting are made for you. A tender chocolate cupcake with a hint of hazelnut is topped with a smooth peanut butter cream cheese–style frosting and finished with mini peanut butter cups and a drizzle of semi‑sweet chocolate.
The cupcakes are moist and lightly nutty from hazelnut extract, while the frosting is rich and creamy with just the right balance of sweet and salty. A final shower of melted chocolate elevates the presentation and adds extra depth of flavor—perfect for parties, potlucks, or anytime you want a decadent homemade treat.
Despite their fancy look, these cupcakes are straightforward to make. The batter comes together in about 10–15 minutes, and the frosting is just as simple to prepare. The overall baking time is quick, and the result looks like a bakery treat without the fuss.
These are the kind of desserts that taste like you spent hours in the kitchen, yet they are quick and satisfying to make. The combination of chocolate, hazelnut, and peanut butter is a crowd-pleaser that’s worth the little extra effort to frost and decorate.
Chocolate Hazelnut Cupcakes with Peanut Butter Cup Frosting
- Author: Erika at Living Well Mom
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 2 dozen
Ingredients
- 1 1/3 cup flour
- 1/4 tsp baking soda
- 3/4 cup unsweetened baking cocoa
- 1/8 tsp salt
- 3 Tbsp softened butter
- 1 1/2 cup sugar
- 2 eggs
- 1 tsp hazelnut extract
- 1 cup milk
- For the 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 for topping
- About 1 cup semi‑sweet chocolate chips, melted for drizzling
Instructions
- For the cupcakes:
- Whisk together the flour, baking soda, cocoa, and salt in a bowl. Set aside.
- In a separate bowl, beat the softened butter with the sugar until smooth. Add the eggs and hazelnut extract, mixing well. Alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Stir until combined; avoid overmixing.
- Line a muffin tin with paper liners and fill each about half to three‑quarters full. Bake at 350°F (175°C) for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting: beat the butter until creamy, then add the milk, powdered sugar, peanut butter, and vanilla. Mix until smooth and spreadable. Adjust with a little more milk if too thick or additional powdered sugar if too thin.
- Frost the cooled cupcakes, top with a peanut butter cup (or two), and finish by drizzling melted semi‑sweet chocolate over each cupcake.
