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1
For the cupcakes: Preheat oven to 350u00b0F and line two 12-cup muffin pans with paper liners.
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2
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium until light and fluffy, about 3 minutes. Add eggs one at a time beating and scraping the sides of the bowl after each addition. Add vanilla and banana and mix to combine. Mixture might look curdled but that is okay.
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3
In a medium bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine.
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4
Add 1/3 of the flour mixture to the butter mixture then mix in 1/2 the buttermilk. Add another 1/3 of the flour mixture followed by remaining buttermilk. Then mix in the remaining flour mixture. Only mix until each is just combined.
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5
Fill muffin cups 1/2 full with batter.
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6
In a small microwave safe bowl, microwave Nutella for 30 seconds and stir to loosen it up (heat it a bit more if necessary). Dollop 1 teaspoon Nutella on top of each cupcake. Swirl Nutella into the cupcake with a toothpick, using a figure 8 motion.
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7
Bake cupcakes 20-22 minutes or until a toothpick inserted into a Nutella-free section comes out clean. Remove from oven and set pan on wire rack to cool. Cupcakes might be sunken where the Nutella sits-that is normal.
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8
For the frosting: Cream butter and peanut butter together in the bowl of a stand mixer fitted with a paddle attachment until well combined and smooth. Add powdered sugar and mix on low until powdered sugar is absorbed. Add vanilla and milk. Beat on medium-low for 2 minutes until fluffy and creamy. Spread onto the cooled cupcakes.
