Nutella Peanut Butter Cupcake/ Muffin by Vivian Tan

(adopted from Donna Hay's Self Frosting Nutella Cupcakes)

This recipe makes 12 cupcakes, double or triple the recipe for more.

Ingredients (for 12 cupcakes)
125g of butter, softened
100g brown sugar (1/2 cup)
3 eggs
1 teaspoon vanilla essence
224g all purpose flour, shifted (1 3/4 cup)
1/4 teaspoon of salt
2 teaspoon of baking powder
Nutella (Room temperature, easy to spread on bread kind, best to buy fresh which you can see oil)
Peanut Butter

1. Pre-heat the oven to 160degree
2. Prepare the 12-hole muffin with cupcake case
3. Cream together butter & sugar until light for about 2 minutes
4. Add in eggs, one at a time, until fully incorporated. (Don’t worry if the batter doesn’t look smooth & look lumpy, it will turn out alright later on)
5. Add in vanilla essence
6. Stir in the flour, baking powder & salt (I usually add the baking powder into the flour & shift them together, then throw in the salt into them) until the batter is uniform and no flour remains
7. Fill each cupcake case with batter, until 3/4 full.
8. Top each cake with nutella & peanut butter (I just scoop a teaspoon of each, u can see my picture, so it can be more it can be less, up to your preference)
9. Use a toothpick or satay stick to swirl (in circular motion) the nutella & peanut butter into the batter. Make sure some batter is over the nutella & peanut butter. Noteworthy, nutella will swirl in easily, while the peanut butter might just struck in the centre because it’s thick, but it’s ok, all inside already.. haha…)
10. Bake for 20min until the tops of the cupcakes are slightly browned, insert a toothpick into the cupcake and no nutella comes out, then it’s done
11. Remove to wire rack to cool completely

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