French Vanilla Cupcake with Whipped Peanut Butter Filling and Chocolaty Nutella Frosting

Yesterday was the Super Bowl and hubby had a few buddies over. For the amount of people we had  we had triple the amount of food. We kinda always go over board on the food and drink when hosting and end up eating leftovers for a week...lol However everything was delicious and hubby did all the prep and cooking. So for my contribution to the party I made cupcakes! I didn't know what to make in the beginning but knew I wanted them to be decadent and had to involve Nutella. Speaking of did you know Feb 5th was World Nutella Day?

We love Nutella. Actually my mom introduced me to Nutella on my wedding day! While we were all getting our hair and makeup done in my hotel suite she brought some prewedding snacks and Nutella was one of the things we had and I have loved it ever since. So one of my most favorite things to eat is a peanut butter and Nutella sami...yumm! Thinking about my favorite sami I decided that was what I wanted to put into my cupcakes. Here is the recipe for you to try for yourselves, it will defiantly be the hit of your party.

Cupcake Ingredients:

* Betty Crocker French Vanilla Cake Mix
You didn't think I had time to totally make everything from scratch did you...lol

Peanut Butter Filling:

* 1 cup Peanut Butter (creamy)
* 3 Tablespoons softened Butter
* 2/3 cup sifted Powdered Sugar
* 1-4 tablespoons Milk

Chocolaty Nutella Frosting:


* 4-5 heaping Tablespoons Nutella
* 4 Tablespoons softened Butter
* 1 teaspoon Vanilla
* 1 1/2 cups sifted Powdered Sugar
* 1 teaspoon Cocoa Powder
* 4 teaspoon Milk

Instructions:

Mix and bake cupcakes according to package directions. In a bowl and using an electric mixer, cream the peanut butter and butter together then add the sifted powdered sugar. Add the milk 1 tablespoon at a time until you have reached your desired consistency. I used about 4 tablespoons because I wanted mine extra creamy. Using a spatula fill a pastry bag with a round #12 tip or a medium star tip. When cupcakes are cool stick the pasty tip right into the center of each cupcake and gently squeeze the bag. You'll notice the cakes expanding. Be careful not to over fill as you will blow out the cake and or crack the top of the cupcake.

In a separate bowl cream together (using an electric mixer) the Nutella, butter and vanilla. Slowly add the sifted powdered sugar and cocoa powder mixing constantly. Just like the peanut butter filling you will add the milk by the tablespoon until you have reached your desired consistency. Now taste! I originally used 4 heaping tablespoons of Nutella but wanted more of the hazelnut flavor so at this point I added another heading tablespoon.. delish! If your frosting is too soft place it in the fridge to firm up before piping your cupcakes.