Tuesday, February 5, 2013
Nutella Fluffernutter Cupcakes
I can't believe I'm going to admit this to you, I just tried nutella for the first time last week. I promise I haven't been living under a rock. But I think I like it! I don't know about eating it by the spoonfuls or anything but I'm looking forward to incorporating it into more of my desserts.
Today is World Nutella Day if you weren't aware. I created these cupcakes with today in mind and just for you. I don't normally share any of my own cake recipes since I do have a home-based business but sometimes things are just too good not to share. So now you really need to make these for yourself and taste this deliciousness.
A fluffernutter sandwich is one with peanut butter and marshmallow fluff, I've never tried one myself but I hear they're pretty good. I've always wanted to create a cupcake based on the sandwich; armed with a jar of nutella last week, I thought why not?
I started with a rich peanut butter cupcake base, mixed up my fluffy marshmallow buttercream and folded some nutella into a small portion; this became my filling. I then filled the cupcakes with the nutella marshmallow buttercream, topped them with the regular marshmallow buttercream, then melted some nutella and drizzled it on top, to finish these beauties off, I topped them with chopped peanuts. Are you convinced yet?!
Take a moment of our your day and enjoy a little nutella, smoother it on some toast, a cookie or better yet make these cupcakes.....and share of course. You'll have plenty, and you just might become their new favorite person.
Nutella Fluffernutter Cupcakes
1-3/4 c flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 sticks butter, room temp
1-1/3 c sugar
2/3 c creamy peanut butter
1/2 c sour cream
1-1/2 tsp vanilla
1/3 c buttermilk
2 sticks butter, room temp
1-7 oz jar marshmallow fluff
1 tsp vanilla
2 lb. bag powdered sugar
milk for thinning
In a large bowl cream together butter and sugar until light and fluffy. Add in peanut butter, add in eggs one at a time and mix until fully incorporated. Next add in sour cream, vanilla and buttermilk. In a medium bowl combine flour, baking powder, baking soda and salt. Gradually add in to creamed mixture. Using a large cookie/ice cream scoop drop batter into prepared muffin tins. Bake at 350 for 18-20 mins or until toothpick inserted in middle comes out clean. Let cupcakes cool before frosting.
For buttercream: In a stand mixer cream together butter and marshmallow fluff. Add in vanilla. Gradually add in powdered sugar. Frosting will become thick, start with a couple teaspoons of milk to thin and add more as necessary.
Remove 1 cup of frosting and put into a small bowl. Add in a few tablespoons of nutella and stir together. Once cupcakes are cooled, take a small paring knife and cut out a small circle from the middle. Discard that portion of the cupcake (or eat it if you choose!) and using a pastry bag, fill the middle with the nutella filling. *If you don't have any pastry bags, simply take a baggie, open up over a cup and fill with your frosting. Then snip the bottom and use that as your bag. Works wonderfully!
Frost cupcakes with marshmallow buttercream using a knife, spatula or with a pastry bag using a large round tip. I used Wilton 2A. In a small bowl melt a little bit of nutella in the microwave, drizzle over top of cupcakes. I use that baggie method I mentioned above for drizzling, works great every time and makes it look professional. Garnish with chopped peanuts.
Makes 20-22 cupcakes. Feel free to cut recipe in half if you don't need that many.