Peanut Butter & Nutella Cupcakes

A chocolate lovers delight, these soft and moist cupcakes are a dream. Based on the basic cupcake recipe (what else) with a half a cup each of super crunchy peanut butter and nutella spread. Filled with more peanut butter & nutella and topped with a slice of snickers bar. *drool*

peanut-butter-and-nutella-cupcakes

Cake:

  • 4 oz butter
  • 3/4 cup sugar
  • 1 & 1/2 cups self raising flour
  • 2 eggs
  • 1/2 cup milk
  • vanilla
  • 1/2 cup peanut butter (super crunchy)
  • 1/2 cup Nutella

Method:

Cream the butter & sugar, add the vanilla and the eggs, beat well. Add in half the flour, the milk and finally the other half of the flour. Mix on low between additions. Add in the peanut butter & the nutella. Mix for four minutes until well combined. Spoon into lined cupcake tin and bake in moderate oven (180 celcius) for around 15-20 mins until cooked. For best results turn half way through cooking. Leave to cool in tins 10 mins before turning out to cool completely on wire rack.

Icing:

Mix equal quantities of peanut butter & nutella together until thick and creamy. Cut holes in the top of the cupcakes and add half a teaspoon of the chocolate mixture to the well. Replace the top and cover the cupcakes with the frosting. Use a butterknife warmed in a cup of hot water to help spread the icing over the cupcake. Top with a slice of Snickers bar.

 

One thought on “Peanut Butter & Nutella Cupcakes

  1. Pingback: Peanut Butter & Nutella Cupcakes | Blonde Ramblings

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