Monday, February 5, 2018

Magazine Monday #6: Banana-Nutella Cupcakes with Peanut Butter Frosting


Welcome to the 6th installment of Magazine Monday!  I'm going to be implementing something new for MM.  (The first time I did this was actually on MM #4, when I posted a super-Southern chicken sandwich on National Southern Food Day.)  I really like knowing what the different National _______ Food Days are (there's one for every day of the year if you didn't know!), and I'm going to do my best to match up every Monday this year with whatever the National food day is.

Admittedly, I'm going to skip a few.  National Roast Leg of Lamb Day?  That's a little specific.  National Nut Day (which is also, hilariously, my sister's birthday)?  Maybe not.  But I'm going to do my best to make my MMs line up with food days.

All that being said...

Y'all.

Today is World Nutella Day.  Not even National.  World.

World Nutella Day was actually started by a blogger in 2007, which is pretty cool.  I'm not a huge Nutella user, but I like it, and I thought this would make for a good MM.

These cupcakes are, without a doubt, the best cupcakes I've ever made, hands down.  The peanut butter frosting is incredible in a way that I can't even describe.  Even if you don't like banana cupcakes or Nutella, take this frosting recipe and put it on...anything.  Everything.  Eat it with a spoon.  Whatever.  It's fab.

The cupcakes themselves are so good too.  They taste like the best kind of banana bread in a cupcake wrapper.

And then you add Nutella.

These are incredible.  Make them.  For your own good.


Banana-Nutella Cupcakes with Peanut Butter Frosting
Makes 24 cupcakes
From Food Network Magazine, September 2016 

Ingredients

Cupcakes

Frosting

Cupcakes
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
2 cups mashed banana (4-6 bananas)
3 large eggs
2 tsp. vanilla extract
3/4 cup sour cream
1/2 cup Nutella

Frosting (I halved the recipe and had plenty.  The measurements I used are what I'm putting here.  You can double this if you want.)
2 sticks unsalted butter at room temperature
2 1/2 cups confectioners' sugar
4 Tbsp. creamy peanut butter
1/2 tsp. vanilla extract


Preheat oven to 350°F.  Line two 12-cup muffin pans with paper liners. 

To make the cupcakes, whisk the flour, baking soda, and salt in a medium bowl and set aside.  Beat the butter and granulated sugar in a large bowl with a mixer until creamy, about 2 minutes.

Add the bananas, eggs, and vanilla and beat until combined.  Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the sour cream, mixing well between each addition.

Fill the muffin cups about halfway with batter.  Add 1 tsp. Nutella to each cupcake.


Top with more batter until the cups are 3/4 of the way full.

Bake until a toothpick comes out clean, 20 to 25 minutes.  (Mine baked for 23 minutes.)  Remove from the pan and let cool on a rack.

To make the frosting, beat the butter in a large bowl with a mixer on medium-high until creamy, about 5 minutes.

Reduce the mixer speed to low and beat in the confectioners' sugar gradually, until combined.  Add the peanut butter and vanilla and beat until combined.  Frost cupcakes.