Wednesday, February 20, 2013

Nutella, Chocolate and Peanut Butter Cupcakes

Valentine's Day is over but I  still love you! 
These cupcakes were sensational and ooh boy they vanished so quickly. The combination of peanut butter, Nutella and chocolate is better than chocolate and oranges or chocolate and raspberry. This is the best combination I have ever worked with or eaten, ever!   I had so much fun adding in the Nutella swirl, it really dressed up the frosting and just made the cupcakes more fun! I really hope you make 2 batches of these cupcakes. One batch to share with your friends and family and keep the second batch to yourself, because you deserve these cupcakes!
2 years ago: Sky High Blood Orange SoufflĂ©
Chocolate Cupcakes with
Peanut Butter and Nutella 
a Calamity Kate original recipe

1 box Betty Crocker Super Moist Devils Food Cake Mix
1 1/2 teaspoon vanilla extract
1 heaping tablespoon cocoa powder
2 tbs Nutella or peanut butter (or you can do 1 tablespoon peanut butter and 1 tablespoon Nutella)

Follow the instructions on the Betty Crocker Super Moist Devils Food Cake Mix, add in water, eggs etc. Add in the remainder of ingredients and mix. Fill cupcakes with batter 2/3 of the way full. Bake per Betty Crocker's instructions. Cool and frost the cupcakes!

Peanut Butter Frosting 
with Nutella Swirls
a Calamity Kate original recipe
1/4 cup Crisco
2 tablespoons butter, room temperature
1/4 cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla
5 tablespoons whole milk
2 teaspoon Nutella, plus some extra for the swirls

In a stand mixer with the paddle attachment, mix together the peanut butter, Nutella, Crisco and butter until it is creamy. Scrape down the sides of the bowl and add in 1 cup powdered sugar, vanilla and  2 tablespoons of whole milk, mix until incorporated. Scrape down the sides of the bowl and add in the remainder of the milk and sugar. Beat on medium until the frosting is fluffy and delicious!  
The cupcakes above were a test batch. These cupcakes were a little too plain, so
 I added the Nutella swirl. Now they are much more fancy!
The Nutella Swirl
 Nutella, room temperature
1 pastry bag
1 piping tip
1 batch frosting, room temperature
1 basting silicone pastry brush, link
Here is a link to teach you how to use a pastry bag with a piping and coupler.

Put the piping tip and coupler on the pastry bag. Using a silicone pastry brush, paint 2 or 3 stripes of Nutella inside the pastry bag. Fill the pastry bag with frosting and frost your cupcakes. Top the cupcakes with a REESE'S Peanut Butter Cup or an upside down chocolate chip. Keep refrigerated until 30 minutes before serving.

These cupcakes have become my dad's new favorite cupcakes...and now a few words from my dad, "When I first bit into Kate's peanut butter, chocolate and  Nutella cupcake, all my mouth could say was OMG, this is the best cupcake I have EVER ate." (true story!)

Cheers, Kate

Melt in Your Mouth Monday Blog Hop


  1. OMG, these all look amazing! Mouthwatering! xxx

  2. YUMMY! I can personally say, these are amazing :) I'll link to this when I show off your cupcakes!! xoxo, Eliza

  3. Nutella is fast replacing chocolate as my fave. Now put them both together and WOWIE ZOWIE! I am in heaven.

    Love the heart on 1st picture. Classy and delicious.

    You out did yourself on these cupcakes, Kate. Fantastic!!!!


  4. Oh my goodness! nom nom nom. They look so delish :)

    Stopping by & following from the GYB Blog Hop


Hello and thanks for visiting Calamity Kate Kitchen. I'm so glad you enjoyed the recipes and stories to leave a comment! Please excuse our word verification, but lots of spammers have been leaving their comments and those comments are not appropriate. Anyways, thanks for stopping by and I can't wait to read your comments!
Cheers, Kate