PEANUT BUTTER CUPCAKES:

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed brown sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk (preferably 2%)

preheat oven to 350 degrees. in a large bowl, cream butter, peanut butter and brown sugar until thoroughly combined and light and fluffy. mix in egg and vanilla.

in a separate bowl, combine flour, salt, baking powder and baking soda. add about 1/3 of the dry ingredients to the wet ingredients and mix until combined. add 1/2 of the milk to the mixture until combined. continue alternating dry ingredients and milk, mixing in between (finish with dry ingredients).

fill cupcake tins 2/3 full. bake for 18-22 minutes for regular cupcakes or 10-12 minutes for mini cupcakes (until a toothpick inserted in the center comes out clean). let cool completely before frosting.

NUTELLA BUTTERCREAM:

1/2 cup butter, room temperature
1 cup nutella
1 cup 10x sugar, sifted
1-2 tbs milk

beat butter until smooth. add nutella and beat together until thoroughly combined. slowly add 10x sugar, mixing until combined. add 1 tbs milk. add additional milk or 10x sugar as needed to reach desired consistency.

makes 18 regular cupcakes or 48 mini cupcakes