It sounds a little time consuming, but really it's pretty simple. Also, come on-peanut butter, nutella, banana bread? Winning combo.
Make the banana bread cupcakes:
Core out the middle of the cupcake and scoop it out. I'm not telling you what to do, but I can think of a good way to get rid of the extra cupcake...
Be careful not to scoop all the way to the bottom. Fill it with the peanut butter ganache.
Then put the top back on, and frost with the nutella frosting!
Best enjoyed with a big glass of milk!
Banana Bread Cupcakes with Peanut Butter Ganache Filling and Nutella Frosting
For the banana bread:
1 cup sugar
3 ripe bananas, mashed
1/2 cup sour milk (I put 1 1/2 tbsp vinegar in a measuring cup and fill the rest with milk)
2 1/2 cups sifted flour
1/2 cup melted butter
2 eggs
pinch of salt
Mix the dry ingredients, then the wet ingredients. Mix all together. Fill muffin cups 2/3 full and bake at 325 degrees for about 25 minutes. (Oven times vary-the cupcake is done when a toothpick inserted in the center comes out clean.)
While the cupcakes are baking, make the ganache and frosting.
For the peanut butter ganache:
5 oz chocolate
1/4 cup peanut butter
1/2 cup cream
1/2 tsp vanilla
Heat the cream and vanilla in a medium saucepan over medium heat for 3 minutes. Pour mixture over the chocolate and peanut butter and let melt. Stir to combine.
For the nutella frosting:
1/4 cup softened butter
1/2 tsp vanilla
3 tbsp milk
1/4 cup nutella
1 cup powdered sugar
Mix all ingredients in a medium bowl with a hand mixer until well combined.
When the cupcakes have cooled, cut a circle in the top and scoop out the middle of the cupcake, being careful not to hit the bottom of the cupcake. Fill each cupcake with the peanut butter ganache, then return the top circle of the cupcake.
Frost with the nutella frosting.
