Nutella, Banana, & White Chocolate Cupcakes

FOR THE CAKE:
1. Preheat oven to 350 F. Line 12 cupcake wells with paper liners.
2. In a small bowl, mix together flour, baking soda, and salt.
3. In a mixing bowl, mix together sugar, butter, and eggs until smooth. Add banana and vanilla, beating well. Add flour mixture, beating until combined.
4. Scoop batter into prepared pan. Top each cupcake with approximately 1 1/2 teaspoons of Nutella and swirl in with a toothpick.
5. Bake 22-28 minutes or until edges are brown and spring back when touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

FOR THE WHITE CHOCOLATE CREAM CHEESE FILLING:
1. In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring until the chocolate is melted. Let cool to room temperature.
2. In a mixing bowl, beat the cream cheese and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes.
3. Cut a cone out of the top of each cupcake and discard (or, if you’re me, eat it). Fill the cavity with a few pieces of diced banana and a spoonful of cream cheese filling.

FOR THE WHITE CHOCOLATE BUTTERCREAM:
1. Melt the chocolate over a double boiler, stirring often. Cool.
2. Beat the butter and powdered sugar until creamy. Beat in the chocolate and continue to beat at medium-high speed until fluffy.

FOR THE NUTELLA BUTTERCREAM:
1. Cream together the butter and Nutella until blended.
2. Add the powdered sugar gradually until ingredients are combined.
3. Mix on high speed, adding cream until frosting is smooth and creamy.
4. Using a spatula or flat butter knife, “paint” one side of a pastry bag with the Nutella buttercream and the other side with the white chocolate buttercream and pipe evenly onto cupcakes.