Peanut Butter Cupcakes (via Sweet and Savory Tooth) with Nutella Buttercream Frosting (via The Delicious Cook)
Yield: 12 cupcakes and enough frosting for 24 (I ended up doubling the cupcake recipe anyway)
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter
- ¾ cup peanut butter (chunky or smooth, your pick – I pick smooth)
- 1 cup brown sugar
- 1 egg
- 1 ½ tsp vanilla
- ½ cup milk (so… I accidentally didn’t put this in. I’ll explain later)
- 1 cup (2 sticks) unsalted butter
- 3 cups confectioners sugar
- 2 tbsp milk
- ½ cup nutella (yes I know the website says 1 cup, but I can’t read! Came out more than perfect anyway, so I’m going to keep it this way)
So while I only realized as the second batch was halfway done baking, that the reason my cupcakes were so heavy (and slightly greasy, I’m gonna cut back on the butter next time) was the fact that there was no milk in them. My friends all were more than happy with the result (and while afterwards I felt like I inhaled a brick, it was quite amazing to eat) and I think it wasn’t such a bad thing that the milk never made it into the recipe.
And because I think I’m so good at baking already (ha, ha…) I decided it would be okay that I don’t look at the recipe again for the frosting. I really don’t care that I didn’t put in the full cup – there were enough calories in the cupcakes as it was, and the frosting was light and amazing on these suckers.
I really really like these. Chocolate and peanut butter will always be always a winner in my book.
On a side note, on Tuesday I hit 150 followers!! Thanks you guys for reblogging my posts and supporting me!! I’m still making stickers and working on some t-shirt designs for a possible shop I might start up. It’d be awesome to be the next Johnny Cupcakes (if you don’t know him, look him up, he’s awesome.)