Preheat the oven to 180C/350F and line a 24cmx24cm tin with baking parchment.
Make the chocolate brownie first.
Beat the butter and sugar together in a food mixer for 3-4 minutes until light and creamy. Add in the eggs and vanilla extract. Mix on medium speed to combine. Fold in the ground almonds, coconut flour and cocoa powder.
Spoon the mixture into the prepared baking tin and smooth with your spatula so it’s relatively level all over. Cook for 25 minutes.
Take out of the oven and cool in the tin for 10 minutes, then carefully remove from the tin (you can leave it in the baking parchment) and place on a cooling rack to cool completely.
Once cool, cut out twelve cubes of brownie – 1.5 inch cubes (you’ll have some brownie left over). If your brownie is a little on the squidgy side (as all good brownies are), place the cubes in one layer on a plate and place in the freezer for 10-15 minutes whilst you make the peanut/banana batter. Giving them a light freeze will help them to hold together when you push them into the peanut banana cake batter later.
Now start on the peanut banana cake batter.
Preheat the oven to 200C/350f and line a 12-hole muffin tin with muffin cases.
Beat the bananas in a food mixer until broken down and just a bit lumpy. Add in the coconut oil, sugar and eggs. Beat for a minute on medium until combined. Add in the flours, baking powder and bicarbonate of soda and fold together using a spatula until just combined.
Divide the mixture between 12 cupcake cases – leaving a few tbsp. of it behind in the bowl.
Take your brownie cubes out of the freezer, and push each one into the centre of the peanut banana mixture – all the way to the bottom. Top any bits of brownie that are sticking out with the remaining peanut banana mixture from the bowl.
Place in the oven for 5 minutes at 200c/400f and then turn down to 180c/350f for the remaining 15 minutes. Take out of the oven and cool completely on a rack.
To make the Nutella frosting, whisk the butter and icing sugar together (using a balloon whisk or mixer) until smooth and creamy – about 3 minutes. Then add in the Nutella, and whisk until fully combined.
Spoon the frosting into a piping bag fitted with a large, plain round nozzle. Starting from the outside and working towards the centre, pipe the frosting on top. Repeat with the remaining cupcakes.
Heat the cream in a microwave or pan until almost boiling, then take off the heat and add in the chocolate. Place a lid or plate on top and allow the chocolate to melt for a few minutes, then give it a short whisk until the chocolate becomes thick and glossy. Leave to cool and thicken for 5 minutes, then spoon over the cupcakes. Finish the cupcakes by topping with a tbsp. of chopped peanuts.
These cupcakes will keep for 2-3 days in a sealed tub at room temperature..These are large indulgent treats.Nutritional Information is per serving.