Banana Nutella Cupcakes

I’ve just had an idea…if banana + peanut butter are good on toast and banana + nutella are good on toast, how about all 3??  Breakfast is sorted for tomorrow!

I will admit now to slathering extra nutella and peanut butter on top of one these cupcakes…don’t judge 🙂

I have a nutella banana treat for you today, in the form of banana cupcakes with a nutella swirl.  You all know how much I love peanut butter & banana (and apple & cinnamon. And peanut butter & jam. And…you get the picture :D), but banana & nutella is definitely in the top 3 favourites (ok, maybe top 5 :-)).

Anyone notice the heart swirl in the picture below?  I’d like to say I did it on purpose…

These cupcakes start with a straightforward cupcake base, with a few delicious add-ins 🙂  Start in the regular way by creaming butter and sugar until pale and soft (about 3 minutes, I used a handmixer).  Beat in your eggs, one at a time.  The mixture shouldn’t curdle, but if it looks like it’s going to, add in a small amount of the flour.  Next, fold in the dry ingredients, which include cinnamon.  I freaking love cinnamon.  Particularly in any sort of banana cake 🙂  The baking powder and self raising flour makes these little cakes amazingly light, even though they contain banana.

Now.  I’m going to make a suggestion that I didn’t actually do when making these cupcakes (but it’s a good idea, promise!)  Slightly warm the Nutella before swirling it into the top of the cupcakes.  As the kitchen was pretty cold when I made these, the Nutella was solid.  Solid Nutella + swirling = not such a good idea 🙂  These cupcakes still taste great though and will keep for 2-3 days (but are best enjoyed soon after baking!)

Ingredients (makes 12 cupcakes):

• 175g unsalted soft butter
• 175g caster sugar (superfine)
• 175g self-raising flour (or all-purpose)
• 3 eggs
• 2 overripe bananas, mashed
• 1 tsp cinnamon
• 1 and 1/2 tsp baking powder (or 2 tsp if using all-purpose flour)
• Nutella (enough for 12 teaspoons)

Method:

1. Preheat oven to Gas 4/180C.  Line a muffin tin with 12 cupcake liners.
2. Cream butter and sugar together until pale and fluffy (about 3 minutes using a handmixer)
3. Beat in eggs one at a time until fully incorporated.  Fold in the dry ingredients, followed by the mashed banana.
4. Fill the cases 2/3 full with the cake batter.  Place a teaspoon of Nutella on top and swirl gently with a toothpick or knife.  Bake for around 20 minutes or until well risen and golden.  Try not to eat straight out of the oven 🙂