Peanut Butter & Nutella Cupcakes

Peanut Butter Cupcakes 1You can tell I’ve fallen off the healthy eating wagon already and it’s not even the end of Jan!  Not good. However, what is good is this yummy recipe for peanut butter cupcakes.

Caterpillar insisted on doing some baking so we put these together using a combination of favourite recipes and a few ideas of our own.  Since I used up the last of my icing sugar at Christmas, I cheated by using shop bought butter icing here but they would be even better with homemade.  Enjoy!

What You Need

For the cake batter:

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, beaten
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk (if needed)

Peanut Butter Cupcakes 3For the filling:

  • 4 tbsp Nutella
  • 2 tbsp peanut butter
  • Half tsp vanilla extract

For the icing:

  • 1 tub of Betty Crocker vanilla buttercream (or make your own)
  • Chocolate sprinkles or grated chocolate
  • Unsalted peanuts, roughly chopped (leave these off if giving to younger toddlers)

What You Do

  • Preheat oven to 190C/fan 170C/gas mark 5
  • Line a bun tin with paper or silicone cake cases
  • Cream the butter & caster sugar together until light & fluffy (I use a mixer for this part because life’s too short)
  • Add the eggs one at a time and beat until combined
  • Stir in the vanilla extract
  • Sift in the flour & baking powder, folding together gently with a metal spoon until combined
  • Spoon the mixture into the bun tin, distributing evenly.
  • Bake for 20-30 mins, until golden brown.  You can tell they are ready if the sponge bounces back when you press gently with your finger and if a skewer comes out clean

Peanut Butter Cupcakes 2

  • Make your filling by combining Nutella and smooth peanut butter in a ratio of 2:1 until you have enough.  Whip up until soft and add the vanilla extract.
  • When your cakes have cooled completely, cut out holes from the middle being careful not to go all the way through.  Pipe or spoon your filling inside, filling all the way to the top.
  • Pipe a layer of buttercream on top and finish by sprinkling with chocolate & chopped peanuts
 Tips & Tags

*naughty nibble*

Why stop at chocolate & peanut butter?  You can use this method to try all different flavour combinations.  Perhaps lemon drizzle cupcakes and a lemon curd filling?  Or a strawberry buttercream with a jam filling?  The possibilities are huge.

For more recipe ideas, check out the Recipe Roundup page.

Related posts:

Malteser & Honeycomb Cheesecake

Super Simple Rocky Road

Moustache Cookies 

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