Peanut Butter Cupcake with Nutella Frosting
Soft and moist peanut butter cupcakes topped with a generous spread of Nutella. The rich peanut butter batter pairs perfectly with the chocolate-hazelnut topping, making these cupcakes a crowd favorite for parties and snacking.
Servings: 12 cupcakes
Calories: 265kcal
Cost: $
Equipment
- Cupcake or muffin pan Standard 12-cup size
- Muffin cups or liners Paper or silicone liners
- Whisk or hand mixer For creaming the peanut butter and shortening
- Wire rack For cooling the cupcakes
Ingredients
- 1 3/4 cups flour all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter creamy or chunky
- 1/4 cup vegetable shortening
- 3/4 cup granulated white sugar
- 2 pieces eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh milk or evaporated milk
- Nutella hazelnut spread, for topping
Instructions
- Combine the flour, baking powder, and salt in a bowl, then mix well. Set aside.1 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt
- Combine the peanut butter and vegetable shortening in a separate bowl, then whisk until well blended.1/2 cup peanut butter, 1/4 cup vegetable shortening
- Gradually add the sugar while whisking, then continue to mix for 3 minutes.3/4 cup granulated white sugar
- Add the eggs and vanilla extract, then continue mixing until all ingredients are well incorporated.2 pieces eggs, 1 teaspoon vanilla extract
- Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Continue whisking for 3 more minutes until the batter is smooth.1 3/4 cups flour, 1 cup fresh milk or evaporated milk
- Preheat the oven to 350 degrees Fahrenheit.
- Line the cupcake or muffin pan with muffin cups, then pour the batter into each cup, filling about two-thirds full.
- Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and place them on a wire rack to cool completely.
- Spread Nutella generously on top of each cupcake.Nutella
- Arrange the cupcakes on a serving tray and serve.
Video
Notes
Cooling before topping – Let the cupcakes cool completely before spreading Nutella. Warm cupcakes will melt the spread and make it too runny to hold its shape.
Nutella piping option – For a more polished look, warm the Nutella slightly and transfer it to a piping bag fitted with a star tip instead of spreading it with a knife.
Evaporated milk vs. fresh milk – Evaporated milk produces a denser, richer crumb while fresh milk keeps the cupcakes lighter. Both work well depending on your preference.
Freezing – Store unfrosted cupcakes in an airtight container and freeze for up to 2 months. Thaw at room temperature and add the Nutella topping before serving.
Filling variation – Core out the center of each cupcake with a small knife and fill with Nutella before spreading the top for a surprise chocolate-hazelnut center.
Nutrition
Calories: 265kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 230mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 30IU | Calcium: 80mg | Iron: 2mg