Fluffernutter Nutella Filled Cupcakes

I think its a command, that when you grow up, you have to eat peanut butter and jelly, or peanut butter and fluff sandwiches for lunch every day.

At least in my house growing up it was/we did.

Every day. 

And we somehow never got sick of it? And then nutella was invented- well, it probably was invented a long time before we had it in our house, but we were food-sheltered children growing up. My mom was a health nut....I mean nut in the best sense of course.

So then the lunches became peanut butter, nutella AND fluff sandwiches. Gourmet, much?

I have strong, passionate feelings for Nutella- It's like creamy gold.

If it was appropriate for adults to do such a thing, I would eat it right out of the jar.

Oh, right. I already do that. Last night as a matter of fact.

These cupcakes are a magical marriage of PB, Fluff and Nutella, all in one, adorable, delicious little cupcake. These little cupcakes are packed with yummy-ness. And they are Husband approved.

Fluffernutter Nutella Filled Cupcakes

Makes around 48 mini cupcakes- or 12 regular sized. But Mini is best :)

Pre- heat oven to 350.

For the cupcake:

1 cup flour

1 1/2 tsp. baking powder

pinch of salt

1/2 cup sugar

1/2 cup packed brown sugar

1/4 cup (1/2 stick) butter, softened

1/2 cup smooth peanut butter

1 egg

1 tsp. vanilla

2/3 cup milk

Filling:

1 Cup Nutella

Frosting:

2 Cups Fluff

1/4 Cup Shortening

1 Cup powdered sugar

1 Tsp. Vanilla

(I didn't Actually measure the frosting...so these are approximate guesses.Sorry! It's not rocket science though- so you should be fine)

Line mini muffin pan with liners.

Mix together flour, baking powder and salt.

In the large bowl of an electric mixer, mix both sugars together, then beat in butter and peanut butter until smooth.

Add in the egg and vanilla- mix until well beaten and fluffy.

Alternately add the flour mixture and milk to the creamed sugar/butter/PB mixture.

Beat until smooth.

Divide batter between liners, filling 3/4's of the way.

Bake 12-14 minutes for the mini's and 20-22 minutes for regular sized cupcakes, or until cupcakes spring back when you touch them.

Let them cool on a wire rack.

Mean while, make your frosting.

Combine all ingredients, and beat, beat, beat, for a minute or two- until its light and fluffy, but thick.

If it's too thick, add a teaspoon of milk at a time til it's at the desired consistency.

If it's too thin, add more powdered sugar.

Once cupcakes are cooled, take out a pinky size amount from the top middle of your cupcake with a knife.

Fill a plastic ziplock bag with nutella, snip off the corner a little and fill the middle of each cupcake. 

Fill another ziplock bag no more than 1/2 way with frosting, snip off the corner, and frost the top of your cupcake, making a little swirly design to be all fancy.

If you want, and are feeling extra creative, do a nutella swirl around your frosting swirl.

There is never such a thing as too much Nutella.