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2 tablespoons finely crushed plantain chips
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For the caramelized plantains: Preheat the oven to 400 degrees F.
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Mix the melted butter, brown sugar, and cinnamon in a small bowl.
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Put the sliced plantains in an 8-inch square baking dish and pour in the butter mixture.
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Toss the plantains until well coated with the mixture.
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Bake in the preheated oven until caramelized, about 15 to 20 minutes.
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Remove the pan from the oven and mash the plantains with a fork.
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The yield should be about 2 cups mashed caramelized plantains.
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For the cupcakes:
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Preheat the oven to 350 degrees F. Line 16 cups of 2 standard 12-capacity cupcake pans with liners.
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Add the flour, baking powder, baking soda, and salt to a sifter and sift into a large bowl.
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In another large bowl add the softened butter and granulated sugar and mix, with a hand mixer, until smooth.
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Beat in the eggs, buttermilk, vanilla extract, and the mashed caramelized plantains until the batter is smooth.
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Slowly stir in the sifted flour mixture and mix until smooth.
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Evenly spoon the cupcake batter into the 16 liners, filling the cups 3/4 full.
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Bake until a toothpick in the center comes out clean and the tops are light golden brown, about 22 to 25 minutes.
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Remove from the oven and let cool for 5 minutes in the pan.
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Transfer the cupcakes to a cooling rack and cool completely, about 20 minutes.
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For the chocolate hazelnut cream cheese frosting: Add the cream cheese, chocolate hazelnut spread and vanilla extract to a large bowl and beat with a hand mixer until smooth.
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Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth.
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Assemble the cupcakes: Put the frosting in a pastry bag fitted with a 1/2-inch diameter decorating tip.
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Frost the cooled cupcakes and sprinkle the top of each cupcake with crushed plantain chips.
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Arrange on a serving platter and serve.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs cannot make representation as to the results.
