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Peanut Butter Cupcake with Nutella Frosting

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.

Prep: 15 min Cook: 20 min

Ingredients

  • 1.75 cup flour (all-purpose)
  • 1 tbsp baking powder
  • 1.5 tsp salt
  • 1.5 cup peanut butter (creamy or chunky)
  • 1.25 cup vegetable shortening
  • 3.25 cup granulated white sugar
  • 2 piece eggs (at room temperature)
  • 1 tsp vanilla extract
  • 1 cup fresh milk or evaporated milk
  • Nutella (hazelnut spread, for topping) to taste

Instructions

  1. Combine the flour, baking powder, and salt in a bowl, then mix well. Set aside.

  2. Combine the peanut butter and vegetable shortening in a separate bowl, then whisk until well blended.

  3. Gradually add the sugar while whisking, then continue to mix for 3 minutes.

  4. Fold in the eggs and vanilla extract, then continue mixing until all ingredients are well incorporated.

  5. 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.

  6. Preheat the oven to 350 degrees Fahrenheit.

  7. Line the cupcake or muffin pan with muffin cups, then pour the batter into each cup, filling about two-thirds full.

  8. Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.

  9. Remove the cupcakes from the oven and place them on a wire rack to cool completely.

  10. Spread Nutella generously on top of each cupcake.

  11. Arrange the cupcakes on a serving tray and serve.