Cupcakes-peanut butter filled w nutella frosting

By á-51

Ingredients

• Cupcake Ingredients:
• Betty Crocker French Vanilla Cake Mix
• You didn't think I had time to totally make everything from scratch did you...lol
• Peanut Butter Filling:
• 1 cup Peanut Butter (creamy)
• 3 Tablespoons softened Butter
• 2/3 cup sifted Powdered Sugar
• 1-4 tablespoons Milk
• Chocolaty Nutella Frosting:
• 4-5 heaping Tablespoons Nutella
• 4 Tablespoons softened Butter
• 1 teaspoon Vanilla
• 1 1/2 cups sifted Powdered Sugar
• 1 teaspoon Cocoa Powder
• 4 teaspoon Milk

Preparation

Step 1

Instructions:

Mix and bake cupcakes according to package directions. In a bowl and using an electric mixer, cream the peanut butter and butter together then add the sifted powdered sugar. Add the milk 1 tablespoon at a time until you have reached your desired consistency. I used about 4 tablespoons because I wanted mine extra creamy. Using a spatula fill a pastry bag with a round #12 tip or a medium star tip. When cupcakes are cool stick the pasty tip right into the center of each cupcake and gently squeeze the bag. You'll notice the cakes expanding. Be careful not to over fill as you will blow out the cake and or crack the top of the cupcake.




In a separate bowl cream together (using an electric mixer) the Nutella, butter and vanilla. Slowly add the sifted powdered sugar and cocoa powder mixing constantly. Just like the peanut butter filling you will add the milk by the tablespoon until you have reached your desired consistency. Now taste! I originally used 4 heaping tablespoons of Nutella but wanted more of the hazelnut flavor so at this point I added another heading tablespoon.. delish! If your frosting is too soft place it in the fridge to firm up before piping your cupcakes.