Banana Cupcakes with Nutella Frosting

Pardon the redundant flavor combinations. I know I have blogged about bananas and Nutella before, but I just had to figure out something to make use of the big jar of Nutella that I bought. I used my mother-in-law's epic banana cake recipe and found a great Nutella frosting online here.

My cousins and I have been dreaming of opening a cupcake shop in San Diego, right after that Sprinkles-lady got so rich opening her Cupcake shop in LA. This is a good start, since it turned out GREAT! My next challenge: adding more Asian flavors in my cupcakes. Stay tuned!

What you need:

1 cup Unsalted Butter

3 cups Sugar

4 eggs

2 cups Mashed bananas

2 tsp. Vanilla Extract

4 cups All Purpose Flour

4 tsp. Baking Powder

1/4 tsp. Baking Soda

1/2 tsp. Salt

1 cup Milk

Preheat oven 350 degrees F.

Cream butter and sugar using paddle attachment or a dough blender.

Add the eggs, one at a time, then add the mashed bananas and vanilla extract.

Combine all dry ingredients and then add to batter, alternately with 1 cup of milk, ending with the flour mixture.

Pour batter over muffin cups, around 2/3's full.

Bake for 30-35 minutes until risen or toothpick comes out clean.

Let cool before piping in Nutella Frosting.

Kam's Tips:

• When baking, make sure all ingredients are room temperature.
• Add extras: You may add around 1/3 cup of walnuts or semi-sweet chocolate chips to this recipe.

Kitchen Gadgets used:

• 12 cup muffin pan
• Piping Bag with Star Tip for frosting. I used Wilton Cupcake Decorating Set that I got on sale at Kitchen Collection.