FLUFFERNUTTER CUPCAKES

FLUFFERNUTTER CUPCAKES yield: 24 CUPCAKES Cupcakes: 1 1/2 cups brown sugar 1/2 cup canola oil 1 1/2 cup peanut butter 2 eggs 1 1/2 cups milk 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1 pinch salt Icing: 8 large egg whites 2 cups sugar 1/2 teaspoon cream of tartar 2 teaspoons pure vanilla extract Cupcakes: Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt. Stir dry mixture into the batter alternately with the milk. Spoon into the prepared muffin cups. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely. -Nutella Filling- Using a piping bag and a tip, slowly insert tip into top of cooled cupcake. Squeeze in Nutella and carefully withdraw! Then top with icing! Icing: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately! Using a piping bag and a closed star tip, ice cupcakes. Lastly, top with a Nutter Butter cookie!