Major peanut butter craving

I should probably think about renaming this blog C'est La Snow Day. Until then, here is the first cupcake recipe, courtesy of a surprise early dismissal! (The snowy day obviously called for using the happy snowman measuring cups).

So what is there to say about the almost too good combination of Nutella and peanut butter? The first thing I always think of is the delicious simplicity of it swirled on toast. The love affair with Nutella definitely started at my cousin's house way back when. My aunt, who is originally from Germany, always had it in the house. It adds amazing flavor to almost anything (especially any desserts with fruit) and I believe it's even a tiny bit healthy for you!

Fun fact about Nutella (courtesy of Emily, my "twin"/fellow Nutella addict): It sparks when you try to melt it in the microwave! I can't imagine what might be in it that would emit these beautiful sparks (besides the fact that it's pure magic). Until further notice, I will definitely stick to using a stove top for any melting...

All in all, this recipe was definitely a learning experience. It originally called for cream of tartar, which was nowhere to be found in the pantry. Luckily, Google saved the day once again - I ended up finding an excellent substitution page for baking. Turns out baking powder can take the place of baking soda and cream of tartar in a recipe (phew). 

The other unfamiliar aspect was the chocolate candies on top. I wanted to add a little something for decoration but was short on ingredients and ideas. The melted chocolate worked out, but other toppings could definitely work as well (banana slices, peanut butter cups, malted milk balls and the list goes on). In the end, I was so thankful that the Nutella frosting and peanut butter cake created a total melt in your mouth cupcake!

Nutella and Peanut Butter Cupcakes 

Yield: 30 cupcakes Prep time: 1 hour 30 minutes Bake time: 16-18 minutes 

Ingredients
Peanut Butter Cupcakes 
2 cups brown sugar (I used 1 light, 1 dark)
1/2 cup unsalted butter, room temperature  
1 cup peanut butter 
2 eggs
1 1/2 cups milk 
1 teaspoon vanilla extract
2 1/2 cups cake flour 
4 teaspoons baking powder 
1/4 teaspoon salt 

Nutella Frosting (Recipe adapted from French for Cupcake)
4 ounces unsalted butter, room temperature 
1 cup Nutella 
1.5 cups powdered sugar 
2 tablespoons milk
1 teaspoon vanilla extract

Topping
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips 

Directions
For the cupcakes...
1. Preheat oven to 350 degrees. Line two cupcake pans with liners and set aside. 

2. Combine dry ingredients (flour, baking powder, salt) in a small bowl then set aside. In a large mixing bowl, cream butter and peanut butter with brown sugar until fluffy. Beat in the eggs, then add the vanilla. Beat in half of the milk. Alternate between adding flour mixture and milk until ingredients are combined. Use a rubber spatula to scrape sides of the bowl and stir batter one last time to be sure that ingredients are incorporated. 

3. Fill each liner 2/3 full. Bake for 16-18 minutes or until cupcakes pass the toothpick test (inserted toothpick comes out clean). Place cupcakes on a wire rack and allow to cool completely before frosting. 

For the frosting... 
1. Cream together butter and Nutella until blended. 

2. Gradually beat in the powdered sugar until ingredients are combined.  

3. Add vanilla and milk, then blend until creamy. These cupcakes were frosted with a pastry bag using a large star tip. Side note: This was my first time using an actual pastry bag and it made life a LOT easier. Thank you to my amazing friend Dana who is feeding this baking obsession :)

For the topping...
1. Line a small cookie tray or flat surface with wax paper. 

2. In a small microwave-safe bowl, microwave the semi-sweet chocolate chips for 1 minute 45 seconds on power level 5. About halfway through, take the chips out to stir then continue heating until the time is up. 


3. Pour the melted semi-sweet chocolate onto the wax paper and flatten into a thin layer. It should be about 1/4 inch thick. 

4. Follow Step 2 for the white chocolate chips. Pour the melted white chocolate chips over the semi-sweet chocolate. Using a toothpick, swirl the two layers together, creating a marble effect. 

5. Set aside and allow chocolate to set. Once it has cooled, chop chocolate into whatever shape you'd like then top your cupcakes!