Friend Bel’s always baking, and I wish she lived closer so I could enjoy the fruits of her labours.
Here’s her recipe for Peanut Butter-Nutella Cupcakes
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
170g unsalted butter, softened
1 cup smooth peanut butter, room temp
2 cups brown sugar
2 tsp vanilla extract
1 cup buttermilk
For chocolate glaze
To make cupcakes
Preheat oven to 350F. Line muffin tin cups with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color. Stop the mixer and scrape down the sides of the bowl. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
Using a small spatula, spread nutella over the cupcakes. Be as generous as you wish.
The cupcakes can be covered and stored at room temp for up to 3 days. ENJOY!