Peanut Butter & Nutella Cupcakes

Yes, you read that right…peanut butter & Nutella cupcakes. Did I mention that they’re topped with homemade cream cheese frosting and bananas? Heaven, I know.

For my friend Caroline’s 21st birthday a few weeks ago, I wanted to make something delicious that incorporated her favorite flavor combination: peanut butter, chocolate and bananas. Luckily, I received the cookbook, “1001 Cupcakes, Cookies & Other Tempting Treats” for my birthday only two days before. It was in it that I stumbled upon a perfect recipe. I added my own little flair, but you can find the original recipe in the cookbook.

Peanut butter & Nutella cupcake with cream cheese frosting

Ingredients (cake):

  • 4 tbsp butter, softened
  • 1 cup light brown sugar
  • 1/2 cup crunchy peanut butter
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • generous 1/3 cup milk
  • Nutella (or any chocolate spread)

Ingredients (frosting):

  • 3/4 cup soft cream cheese
  • 2 tbsp butter, softened
  • 2 cups confectioners’ sugar


  • Preheat oven to 350 degrees (F).
  • Line two 12-hole muffin pans with liners.
  • Place butter, sugar and peanut butter in a bowl and beat together for 1-2 minutes, or until well mixed.
  • Gradually beat in eggs, then add the vanilla extract.
  • Sift in the flour and baking powder, then fold into mixture, alternating with milk.
  • Spoon half the batter (halfway) into liners.
  • Place about 1/2 tsp of Nutella into the center of each.

How to properly spoon Nutella into batter

  • Carefully spoon the remaining batter to completely enclose chocolate filling.
  • Bake in preheated oven for 25 minutes, or until well risen and golden brown.
  • Transfer and cool completely.
  • To make frosting, place cream cheese and butter in a large bowl and beat until smooth.
  • Sift confectioners’ sugar into the mixture and beat together until well mixed, then spread the frosting on top of each cooled cupcake.
  • Top with sliced bananas immediately before serving.

This was my first attempt at baking cupcakes with an inside filling, which seems to be all the rage these days. I recommend monitoring the cupcakes as they’re baking, because I left mine in the oven too long, which caused them to be drier than anticipated.

If you’re a fan of peanut butter, chocolate and banana, this is a must-try recipe! Next time I’m going to try making it with a chocolate frosting!


2 thoughts on “Peanut Butter & Nutella Cupcakes

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