While I have to admit that this combo doesn't sound particularly appealing to me as a sandwich, I knew it would be a home run cupcake and couldn't wait to try out this recipe from The Novice Chef. Pairing peanut butter cupcakes with marshmallow frosting and a surprise Nutella center even seemed like a modern twist on the s'mores concept and, let's be honest, I never pass up an opportunity to eat Nutella.
If you tend not to like cupcakes because you find them too sweet (then we can't be friends. Just kidding. But seriously) then these are definitely not the cakes for you. I think the marshmallow frosting alone is definitely enough to make your dentist cringe, and the addition of peanut butter will certainly leave you looking for a glass of milk to wash it all down. So, all in all, I loved them :) Honestly, as over the top as it sounds, I probably would have added more Nutella as well. This time I decided to try out my bismarck filling tip to try to save time instead of cutting wells in each of the cupcakes like usual, but it just didn't provide enough filling in each cake. Or maybe I just need to work on my technique.
Either way this is not a cupcake for the faint of heart, but I definitely recommend it for all you fluffernuts out there
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| I call it: Cupcakes in the City :) |
Fluffernutter Cupcakes
makes 24
1 1/2 cups brown sugar
1/2 cup canola oil
1 1/2 cup peanut butter
2 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt
Marshmallow Frosting
4 large egg whites
1 cups sugar
1/4 teaspoon cream of tartar
1 teaspoons pure vanilla extract
1. Line a cupcake pan with paper liners. In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
2. Combine the flour, cream of tartar, baking soda and salt. Stir dry mixture into the batter alternately with the milk. Spoon into the prepared muffin cups.
3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutella Filling
Using a piping bag and a Wilton 230 tip, slowly insert tip into top of cooled cupcake. Squeeze in Nutella and carefully withdraw.
Frosting
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Frost as desired
2. Combine the flour, cream of tartar, baking soda and salt. Stir dry mixture into the batter alternately with the milk. Spoon into the prepared muffin cups.
3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutella Filling
Using a piping bag and a Wilton 230 tip, slowly insert tip into top of cooled cupcake. Squeeze in Nutella and carefully withdraw.
Frosting
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Frost as desired
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