Chocolate Hazelnut and Peanut Butter Cupcakes
- 1 (18 1/4 ounce) package Pillsbury Moist Supreme Classic White Premium Cake Mix
- 1 cup water
- 13 cup Crisco Pure Vegetable Oil
- 3 large eggs
- 12 cup Jif Creamy Peanut Butter
- 14 cup Crisco All-Vegetable Shortening
- 14 cup butter, softened
- 13 cup Jif Creamy Peanut Butter
- 1 14 cups powdered sugar
- 12 teaspoon vanilla extract
- 18 teaspoon salt
- 1 cup Jif Chocolate Flavored Hazelnut Spread
- 14 cup dry roasted peanuts, chopped
- 2 tablespoons shaved bittersweet chocolate
- 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 toward center to build up frosting, creating a swirl effect, leaving chocolate exposed.
- Garnish with peanuts and shaved chocolate.
moist supreme classic white, water, vegetable oil, eggs, jif, butter, jif, powdered sugar, vanilla, salt, jif chocolate, peanuts, chocolate
Taken from www.food.com/recipe/chocolate-hazelnut-and-peanut-butter-cupcakes-488446 (may not work)