Banana Nutella Cupcakes

So it turns out that just about every day is a National Food Holiday!!  I randomly decided to google this and found out lots of interesting facts!!  Turns out today is National Trail Mix Day, September 3rd is Welsh Rarebit Day and September 9th is Weinerschnitzel Day!!  While these days are amusing... they weren't as inspiring to me as National Banana Lovers Day last week on August 27th.  While I had all the best intentions to have these cupcakes to share on the actual holiday, I got completely sidetracked celebrating the departure of The Colonel aka my boss.  So here we are a few days later and it was well worth the wait!!  The fresh bananas create a soft but dense cake and the creamy nuttiness of the Nutella on top are a perfect combination.  If you want a rounded top on the cupcake, make sure you fill them up almost all the way... I filled mine about 2/3 full and most of them didn't clear the top of the cupcake liner.  Look forward to two birthday cakes that I'll be making later this week!!  My mind is already wandering to the possibilities :)

Banana Nutella Cupcakes
2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
2 sticks butter, softened
1 c sugar
1/2 c sour cream
3 tsp vanilla extract
4 eggs
5 ripe bananas
2 c Nutella

Beat the butter and sugar together until smooth and creamy.  Add the sour cream and vanilla extract, followed by the eggs one at a time.  Slowly mix in the flour, baking soda, baking powder and nutmeg.  After everything is well mixed, peel and chop the bananas and beat them into the batter being careful not to over mix.  Fill each cupcake liner and bake at 350 degrees F for about 20-25 minutes until golden brown on top.  To frost, smooth about a tablespoon of nutella over the top of the cupcake and ENJOY!!