Wednesday, February 8, 2012

Peanut Butter Banana Cupcakes with Nutella Frosting

This was one of those food visions I get every so often. Dylan introduced me to the combination of peanut butter and nutella on toast but I've never seen it in a recipe before. The idea came together quickly and I knew I had to bake them ASAP. These cupcakes are suuuuper rich, so be prepared because you may only be able to eat half. (Uhhh let's be honest, you're gonna eat the whole thing.)

I'm still on my fitness plan and eating healthy most of the time, but hey, a girl's gotta indulge every once in a while. Although, as my mother told me, "bananas are healthy...."

Peanut Butter Banana Cupcakes with Nutella Frosting
Makes: 18 cupcakes  Prep: 20 minutes  Total: 45 minutes

1 1/2 cups flour
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 ripe bananas
1/2 cup butter, melted and slightly cooled
1/2 cup sour cream
2 eggs
1 tsp vanilla
2 cups peanut butter chips
1 cup creamy peanut butter (approximately 1 tbs/cupcake)

1/2 cup nutella
1/2 cup butter
2 cups powdered sugar
3 tbs heavy cream
1 1/2 tsp vanilla

Mix dry ingredients in a medium bowl and set aside. In a separate bowl, mash bananas and add butter, sour cream, eggs and vanilla. Combine dry ingredients into the wet ingredients and mix well. Stir in peanut butter chips and pour batter into cupcake tins. Bake at 350 for 25 minutes until the tops are lightly golden and an inserted toothpick comes out clean.
Once the cupcakes have cooled slightly, scoop out about a tablespoon from to center of each cupcake (or less depending on how much peanut butter you want) and spoon the extra cake into a bowl. Fill the hole with creamy peanut butter before topping with frosting.

Combine nutella and melted butter in a medium bowl. Mix well. Add powdered sugar, heavy cream and vanilla and stir until smooth and no lumps are left. Ice cupcakes immediately and store leftovers in the refrigerator.

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