Spice Cupcakes With Chocolate Filling and Vanilla Icing

Cupcakes with a spiced, gingerbread flair with a chocolate - peanut butter filling and sweet, orange vanilla icing.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• Cake

• 1 1⁄2 cups all-purpose flour
• 1  cup granulated sugar
• 8  tablespoons butter, at room temperature (or one stick)
• 1  large egg
• 2  egg yolks
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons vanilla
• 1  cup milk
• 4  tablespoons brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon nutmeg

• Filling

• 1⁄2 cup  nutella  chocolate hazelnut spread
• 1⁄4 cup  smooth peanut butter
• 1⁄4 cup milk
• 1⁄4 teaspoon pumpkin pie spice
• 1⁄4 teaspoon cinnamon

• Icing

• 4  tablespoons butter
• 1⁄2 cup milk
• 1  cup confectioners' sugar (or to liking)
• 4  drops  red food coloring
• 6  drops  yellow food coloring

Directions

1. Preheat the oven to 350.
2. Mix together the flour, sugar, baking powder, brown sugar, and spices in one bowl.
3. Mix together the butter, eggs, vanilla, and milk in another bowl.
4. Combine your wet and dry ingredients into one bowl together.
5. Spray muffin / cupcake tin with non-stick spray or use paper wrappers.
6. Fill slots halfway with batter.
7. Bake in the over for 20 - 25 minutes or until done.
8. For the filling, wisk together the Nutella spread and peanut butter with the milk in a bowl. Then, stir in the pumpkin spice and cinnamon.
9. For the icing, melt the milk and butter together in the microwave, then add confectioners sugar until the icing is thick. Mix in the food coloring until you get a pumpkin or candy corn orange.
10. When the cupcakes are done, let them cool for 10 - 20 minutes.
11. Core the cupcakes using and corer, peeler, spoon, or knife.
12. Pipe the filling into the middle of the cupcakes using a pastry bag or a Ziploc bag with the end cut off.
13. Pipe the icing on the same way, creating a little swirl on top.