Recipe // Peanut Butter and Nutella Cupcakes

I recently tried out this peanut butter and Nutella cupcake recipe and it's awesome (as if I had to specify...!). Totally perfect if you're craving something sweet that isn't leftover Halloween candy. See the full recipe after the jump.


Cupcake Ingredients
2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

Frosting Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
3/4 cup Nutella (I used a little more, oops)
3-4 Tablespoons heavy cream
2 teaspoons vanilla extract
1 pinch of salt

Preheat the oven to 350°F and line a cupcake pan with paper liners. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely. While the cupcakes cool, start on the frosting. Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. Frost the cooled cupcakes and enjoy!