Banana Chocolate Chip Cupcakes with Nutella Frosting

Dark chocolate and peanut butter is my go-to when it comes to flavor combinations.
I decided to experiment with some new flavors, which resulted in these rich banana cupcakes.

Makes 18 cupcakes

Ingredients:
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup dark brown sugar, packed
3/4 granulated sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups mashed banana (about 4-5 small, ripe bananas)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk
1 cup mini chocolate chips

Nutella Frosting:
1 8oz pack cream cheese, softened
1 cup Nutella
2 cups confectioner's sugar
1 tablespoon heavy cream

Directions:
1. Preheat oven to 350 degrees F. Line cupcake pans and set aside.

2. In a small bow whisk together the dry ingredients (flour, salt, baking soda). Set aside.

3. Using a handheld mixer or stand mixer, beat the butter and sugars on medium until creamy. Add eggs one at a time while mixing on slow speed. Then beat in the mashed bananas and vanilla extract. Slowly add the flour mixture in 3 additions, continually mixing after each addition. Add the buttermilk until combined. Lastly mix in the chocolate chips.

4. Spoon the batter evenly into the cupcake pans. Fill each cup cake approximately 3/4 full. Bake for 18 minutes or until a toothpick comes out clean. Let cool before frosting.

Frosting:
1. Using a hand mixer beat the cream cheese and Nutella together until smooth.

2. Slowly add the confectioner's sugar, 1/2 cup at a time mixing well after each addition.

3. Add heavy cream.

4. Let frosting chill for a few minutes before piping onto cupcakes. Store finished cupcakes in an airtight container in the fridge.

5. Enjoy!

Espresso Meringues

What to do with leftover egg whites? Make meringues!

Makes 2-3 dozen

Ingredients:
2 large egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon espresso powder

Directions:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

2. Mix the egg whites in a medium sized bowl until frothy using an electric mixer. Add the cream of tartar and continue to beat until fluffy. Add the sugar in small increments (1-2 tablespoons at a time). Add the espresso powder and vanilla extract when half the sugar has been added. Continue beating the egg white mixture while adding the remaining sugar. Beat until the mixture is smooth and forms stiff peaks.

3. Pipe the meringue onto the prepared baking sheets. Tip: Pipe a small dot of meringue under each corner of the parchment paper This allows the parchment to stay in place.

4. Place baking sheets in the oven and turn off the oven. Let sit in the oven for at least 2 hours, or until meringues are dry.

5. Enjoy!