Banana Cupcakes with Nutella and Vanilla Swirl Buttercream

For the cupcakes:
Preheat oven to 350 F. Grease a 12-count muffin tin or line it with muffin liners.

In a small bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl using a mixer, cream together sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time mixing in between. Then mix in the mashed banana.

With the mixer on low speed, beat in the flour mixture until just combined. Evenly distribute batter into the muffin cups. Bake for 18 to 20 minutes or until a tester comes out clean.

Remove pan from oven and set it on a rack. Cool completely on a wire rack before frosting.

For the buttercream:
Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and heavy cream and beat on medium speed for another 3 minutes or until buttercream becomes light and fluffy.

Set aside half of the buttercream. Add Nutella to the remaining buttercream and beat until incorporated.

Fill two small piping bags one with the vanilla and one with the Nutella buttercream then snip off the ends. Prepare a big piping bag with a tip of your choice. Place the small bags in the big bag side by side. Frost the cupcakes and garnish with banana slices.