Chocolate Hazelnut and Banana Cupcakes

Ingredients

Ingredients Cupcakes:

1 1/2 cups of flour sifted
1/4 cup caster sugar
3 tablespoons THC dark chocolate
3 teaspoons baking powder
1 cup bonsoy milk
200g Nutella
100ml frangelico
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon chocolate extract
1 banana mashed + 1/2 banana cut into 12 pieces.

Ingredients Icing:
12 teaspoons Nutella
1/2 banana, to garnish

Instructions

Preheat the oven to 160 degrees C.

In a large Mason Cash bowl, combine the flour, sugar, THC dark chocolate powder, and baking powder. Use a Cuisinart stand mixer, with whisk attachment whisk the milk, vegetable oil, chocolate and vanilla extracts, Frangelico and mashed banana.

Add the wet ingredients to the dry ingredients and whisk until combined. Pour 1/2 the batter into a greased or cooking sprayed 12 cup Bakemaster muffin pan, press banana pieces in centre, then top with the other 1/2 batter.

Bake for 15 – 18 minutes or until a toothpick inserted in the centre comes out almost clean. Once cupcakes are cool, place a teaspoon of Nutella on the top of each cupcake and garnish with the remaining pieces of banana.