2Prepare the yellow cake mix with ingredients listed above (2 1/3c milk, 3 eggs, 1 1/4 tsp vegetable oil, 1 tsp butter) or follow the directions on the back of the box.
3After all clumps are gone in the cake mix, add 1/2 of the butterscotch chips package to the mix, set remaining chips in package aside. Whisk together so that the chips are evenly spread throughout the mix.
4Add 4 tbsp of chocolate hazelnut spread (Nutella is more healthier than other spreads and is a lot more tasty). Mix well (add 1/2 tsp milk if mix begins to be too thick)
5Take the cupcake pan and spread butter on the rim of each cup (this keeps the cupcake from sticking when it rises) Next, put cupcake liners in each cup then spray Pam or dot butter at the bottom of each cupcake liner. (this recipe is made for a 6-8 cup pan)
6Let bake for 20 minutes or until fluffed and golden.
7Now for the yummy glaze! Melt 2 tsp of butter in small pot on medium heat for 2 minutes or until melted. After the butter has melted, add 1/2 c milk and the remaining butterscotch chips. Stir frequently for 5 minutes or until the butterscotch chips have melted. Let cool with lid on pot for the next step.
8In small bowl, combine chocolate hazelnut spread, peanut butter, and chocolate syrup, mix until it becomes a light cream.
9After the melted butterscotch chips have cooled a bit, add it to the small bowl of mix, whisk frequently for 2 minutes so that the mix becomes a creamy watery like glaze.
10By now your cupcakes should be ready to take out of the oven, let cool for 15 minutes. After cooled, spread the glaze over cupcakes.