Peanut Butter Chocolate Twist Cupcakes

Directions

1. 1
   Preheat oven to 375; line 20 to 24 muffin cups.Beat butter until creamy add peanut butter, beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beat about 2 minutes more or until fluffy.
2. 2
   Add eggs, one at a time, beating well after each addition; beat in vanilla. In a separate bowl mix together the flour, baking powder, and salt; whisk to combine. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Divide batter into two 2 2/3 cups each.
3. 3
   Add nutella to half of the batter; beat until combined.Fill prepared muffin cups by alternating 1 tablespoon of peanut butter batter and 1 tablespoon of chocolate batter (about 4 tablespoons total), filling each cup about two-thirds full.
4. 4
   Bake for 15 to 18 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes.
5. 5
   Remove cupcakes from muffin cups. Cool completely on wire racks.Peanut Butter Chocolate Twist Frosting