If you’re anything like me, you enjoy the solitary productivity of baking alone. I grew up in a house of four other people and a dog, so it wasn’t until I moved out that I discovered the joys of solitary baking. I felt my brain focusing just that much more, zeroing in on the recipe instructions, and really getting a feel for the ingredients. Though usually I like to throw on a podcast before a day in the kitchen, this morning I’m channelling my pre-teen self and listening to Alanis Morrisette (Jagged Little Pill) while I knead dough. If you didn’t know I’m Canadian before, you definitely do now. 
I come up with my best dance moves in the kitchen. They might not be transferrable to the club because of the fact that they almost always include a whisk or wooden spoon, but if you and I ever met, I’d probably challenge you to a kitchen dance battle. When you have the blues, it’s a really wonderful way to smile and feel good. We’re having a rare dark, cloudy day here in Winnipeg today, so I’m more than eager to lighten things up in my kitchen.
And by “lighten things up”, I really meaning doing exactly the opposite with these nutella cupcakes with peanut butter coconut frosting. I bought a couple jars of Nutella on sale a little while ago, and even though I’m supposed to avoid hazelnuts as per my allergist, I couldn’t resist giving these cupcakes a try. These Nutella cupcakes have an interesting flavour — they’re chocolatey, yes, but the deep nuttiness of the hazelnuts is certainly noticeable. The peanut butter is truly the shining star, overpowering the mild coconut and really nicely complementing the complex Nutella flavour.
These cupcakes taste like candy, so if you’re not stuck in a post-Halloween candy coma, definitely give these a try. If you make them, don’t forget to tag #mydishisbomb on Instagram so I can drool over your creations! Enjoy 
- ¾ cup sugar
- ½ cup canola oil
- ½ cup nutella
- 1 large egg
- ¾ cup whole milk
- 2 tsp vanilla
- 1 tsp baking soda
- ½ tsp salt
- 1¾ cup flour
- ½ cup butter
- ½ cup peanut butter
- 4 cups icing sugar
- ¼ cup whole milk
- 1 TB shredded coconut
- Preheat the oven to 350 F. Line a cupcake pan with paper liners.
- In a large mixing bowl, add the sugar, oil and nutella. Mix until combined. Add the egg, milk, and vanilla and mix until combined. Add the baking soda and salt and mix until combined. Stir in the flour.
- Pour the batter into the liners, filling ⅔ full. Bake for 20 minutes or until the tops spring back to a touch.
- To make the frosting, combine the butter, peanut butter, icing sugar, and whole milk and mix on medium until light and fluffy. Frost the cupcakes when they've cooled completely, and sprinkle the tops with coconut. Serve.
If you’re curious about my kitchen dance moves or just enjoy behind the scenes photos, check out my snapchat! (username: mydishisbomb)