You could call it a Frankenstein cupcake, because I kind of pieced it together with whatever sounded good at the time. I started with a white cake base, added bananas that needed to be used (didn't feel like making banana bread), Nutella (that I needed to use because I fell for the hype and bought a Costco sized bottle and hated it. Well, hated it on toast. It's basically chocolate frosting, so why would that be good anywhere except where frosting should go? Like the center of a cupcake.) A Lorna Doone shortbread cookie as a "crust"/base for the cake. I put one in the bottom of the liner before adding the Nutella then cake batter. Then I made a most delicious caramel frosting and topped it with a sidecar of its own little mini cupcake and a salty roasted almond. All that to say I had no idea if they would be good, but, man, was it GOOD. The frosting alone is insanely delicious. Kind of a salty-sweet bananas foster kind of vibe with a hit of smooth chocolate and sweet crunchy bite at the finish. The milk was an absolute must after one of these monster cakes.
"Bananutella" shortbread cupcake with caramel frosting
To your standard white cake batter (you can use either a mix or make from scratch), add 3 mashed, ripe bananas. Blend until mixed. In bottom of cupcake liner, place one Lorna Doone shortbread cookie. Spoon about 1/2 teaspoon Nutella onto cookie. Fill liner with cake batter and bake as directed. Frost with caramel frosting and top with a roasted almond or other salty nut.
Melt 1/2 cup butter over medium heat. Add 1 packed cup of brown sugar, stirring constantly until reaches boil. Remove from heat and add 1/4 cup cream (whole milk will do too). Stir for 2 minutes, return to heat and bring to boil, stirring constantly. Remove from heat and let cool to lukewarm temperature, about 30 minutes. Add 2 cups powdered sugar in 1/2 cup increments while mixing. If frosting gets too thick, add cream/milk 1 teaspoon at a time until right consistency.