Nutella & Peanut butter cupcakes...

There are lot of recipes for Nutella cupcakes on the Internet. I had a look at few of them, but none appealed to me too much, so I've put my thinking cup on and it resulted in the below recipe. The cupcakes are very light, fluffy and crumbly. During making those little beauties, unfortunately I approached a small difficulty - after already making the batter, I noticed that I had only a little bit of the chocolate spread left, so... had to think of some other topping, and think quick too. There's a peanut butter jar next to my chocolate one in the cupboard, always ;) so I thought 'why not?' It was a good idea, a very good one if I may say so myself. Both versions are fantastic and I can't really decide which one I prefer!

Besides me getting right a very nice recipe, this bake was made even more special... my 2 year old (2 years since last week! how the time flies...) helped me! She was mixing the batter, licking the chocolate spread jar... it was great! I can tell you already, that she will be baking/cooking herself one day too... 

It was "Mummy and J time", a good quality time together... I'm so looking forward to many more baking/cooking opportunities with my Baby J... and in the future with Baby E too, she's only 5 months old at the moment, so I have a little bit of waiting there...

How to make it...

- 70 g vegan butter, room temperature (like Flora)
- 60 ml vegetable oil
- 400 g self-raising flour
- 140 g caster sugar
- 2 aquafaba eggs (6 tablespoon aquafaba liquid)
- 130 ml oat or soy milk
- 1/4 teaspoon salt
- vegan Nuttella type of spread and plain peanut butter


- Preheat the oven to 180 C. 
- Cream the butter, oil and sugar together until nice and smooth. 
- Add aquafaba eggs and mix well. 
- In a separate bowl sift flour and salt together. 
- Gradually start adding the flour mixing constantly. When you notice it's getting very thick add the milk and then the rest of the flour. 
- Mix very well together.
- Line your cupcake baking dish with paper cases and put 1 full tablespoon of batter into each - from that amount of batter I got 20 cupcakes (20 full, heaped tablespoons of batter).
- On half of them put a teaspoon of Nutella, on the other half - a teaspoon of peanut butter. 
- Swirl it a little into the batter. You can always think of different toppings: strawberry jam, fresh blueberries etc. 
- Bake in preheated oven for 25 minutes, don't bake for too long or your cupcakes will be very dry!


You may also like:

     beetroot and chocolate cupcakes     

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen


  1. Fantastic idea! Good luck with the contest!

    1. Thank you Barbara! And make sure to try them some time :)
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.