This is going to be a 2-in-1 cupcake post! I was going to post a recipe for mixed berry tea, but quite a few people have expressed interest in both of these cupcakes, so I decided I’d go ahead and post the recipes for them instead.
The first cupcakes I’d like to absolutely rave about are these peanut butter cupcakes with chocolate glaze from I Heart Cuppycakes.
These are amazing! I’ve been reluctant to make peanut butter cupcakes because I thought that the peanut butter might make the cake heavy or dense. But these cupcakes are so incredibly moist and soft and so full of rich peanut butter flavor! I was blown away, this is one awesome cupcake!
This will definitely not be the last time I make these. If you love peanut butter and chocolate, I highly recommend you bake a batch of these right now! And make sure you have a tall glass of milk to go with them!
Now for the second cupcake. The peanut butter cupcakes got me thinking about Nutella cupcakes. Nutella can often be substituted for peanut butter in recipes, so I decided to give it a go with these cupcakes. I used the same amount of Nutella, but I did decrease the sugar by about 1/4 cup because Nutella is much sweeter than peanut butter. I did everything else the same as for the peanut butter cupcakes.
What I found was that the Nutella cupcakes sank slightly in the middle when they were done baking. They seemed to rise higher as well, so next time I wouldn’t use a full 1/4 cup of batter in each liner; my Nutella cupcakes overflowed a little bit!
But, the cake did taste of Nutella and still came out very moist and soft.
I wasn’t sure of the type of frosting to use on Nutella cupcakes. I didn’t really want to use more Nutella in case it ended up being a bit too much. A friend suggested marshmallow frosting, which sounded like a winning combination! I guess sort of like a fluffernutter cupcake, only with Nutella instead of peanut butter!
To finish off the Nutella cupcake, I spooned a dollop (or about a teaspoon) of fresh Nutella into the middle of the top of the cupcake and frosted them with marshmallowy Swiss meringue from the queen of Swiss meringues at How To Eat A Cupcake. This frosting is definitely a keeper, it was fantastic!
The Nutella cupcake is quite sweet, but a flavor combination I haven’t yet experienced. Next time I probably wouldn’t use so much frosting on each cupcake, but instead just spread a light layer on top.
What kind of frosting would you like on a Nutella cupcake, just out of curiosity?
I am going to make these very soon! Until then, I’ll be fantasizing about that peanut butter photo in my dreams
On a Nutella cupcake… I think I’d like some type of fruit topping. What about a cherry filling and a light whipped cream icing??
(I am sitting in a Panera right now and I was just gazing off at nothing while my mouth watered and I thought about the goodness of a Nutella cupcake. When I did look down, I noticed that the dude at the next table was looking at me over his sandwich with a very curious look. Oops… better watch where I lapse into cupcake fantasies! : ) )
Ohhh they look SO pretty and yummy! That frosting recipe is actually just a Swiss meringue, not a buttercream. ;D
Amanda, lol!
How To Eat A Cupcake, you are so right, I have no idea what I was thinking! It can’t be a buttercream if there’s no butter in it!
Yummy, they both look delicious, but I am seriously swooning over those peanut butter cupcakes, I will have to give the recipe a try sometime!
great job on both! i made the first cupcake in the past (from how to eat a cupcake’s post actually!) but i made mine a cake w/hershey’s frosting. i’m sorry to say that the frosting got tons of raves but the cake itself… not so much. i might give it another shot after seeing you rave about it though!
for a nutella cupcake, i’d love to something airy and light like you already have- maybe a hazelnut/ french vanilla buttercream or ganache.
These look delicious. Can’t wait to whip ‘em up. The photo is fabulous too!
YUM! I am so going to have to try out that Nutella Cupcake!!!!
WOW these sound so good! I could never pick a fav! yum!
Wow! This looks really amazing! I’d love to try one of these!
That frosting swirl is perfect! I just made a chocolate PB cheesecake. They’re a great pair.
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ooo these look fantastic!
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How much is 3/4 stick of butter in weight? I have tried measuring butter in tbsn before , very messy indeed. Please can I have the exact weight would like to try this recipe.
Thanks.
Hi Summer, for butter conversions, the best place to go is here:
http://www.onlineconversion.com/cooking_butter.htm
3/4 of a stick of butter weighs 85 grams, or 3 ounces.
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is it okay if i changed the creamy peanut butter to the chunky one? :/
Hi Sya, yes, it should be fine! It’s just a matter of preference – whether or not you like the crunchy bits in with the cake. Personally, I don’t, so I used creamy.