Cupcake with chocolate and nuts

Preparing a fragrant filling for the cake. Peel the banana, cut into small cubes one centimeter in size. Walnuts must be carefully sorted out in order to get rid of the possible remnants of solid partitions, coarsely chop with a knife. Chop the chocolate with a knife into pieces proportional to the nuts. It is recommended to pre-chill the chocolate well in the refrigerator.

Cooking the dough. Break eggs into a wide bowl, add sugar, vanilla essence (vanillin) and beat everything together at high speed with a mixer. Pour in vegetable oil and beat again. Sift dry ingredients into a separate bowl: flour, salt, baking powder, cinnamon and ground nutmeg. Add the sifted dry ingredients in portions to the egg mixture, each time gently kneading with a whisk until smooth. When the dough becomes completely homogeneous, smooth, thick, add the prepared filling. We try to mix gently and thoroughly in order to evenly distribute the filling pieces in the dough mass, but not crush the banana cubes.

Preparing the cake pan. It should be oiled or lined with oiled parchment. We spread the resulting dough in a mold and put it in an oven preheated to 180 degrees on a medium level, bake the cake for about 30-40 minutes until a dry splinter.

While the cake is baking, prepare the caramel filling: in a saucepan or a small frying pan, mix brown sugar, milk and butter, boil at medium temperature for several minutes until bubbles appear and slightly thicken. We take the finished cake out of the oven, remove it from the mold and let it cool completely. With a wooden skewer, pierce the finished cake in several places and pour the caramel filling on top, let it soak.

Cut the cake into portions and serve.