Sep 16, 2014, Updated May 07, 2023 What do you do when you have ripe bananas at home that you don’t want to eat anymore? My favorite way to use them is of course to bake them in some way – banana bread, banana pudding, banana cupcakes – there’s so much you can do with them! The other day I again had 2 ripe bananas at home and I just had to make these soft banana cupcakes filled with nutella. I am a big nutella fan, I mean I can eat the whole jar with a spoon in one go, calories are the only thing that stop me from doing that! It’s so yum, how can you not love nutella!? It is great with anything and everything and also forms a fabulous combination with bananas.
The ingredients for the banana cupcakes are simple – flour, sugar, oil, bananas, baking powder, salt and milk. You need to use very ripe bananas for this, the riper the better. Use the ones with lots of brown spots all over, they are ideal for baking. You can use brown sugar or use half brown and half granulated sugar. Because my bananas were already quite ripe and added a lot of moisture to the cupcakes, I used only granulated sugar. Nutella and banana make an awesome combination, I love them together in crepes and so I tried filling these banana cupcakes with nutella. The result? Soft banana cupcakes that melt in your mouth along with lots of nutella! Irresistible! Because the cupcakes was already quite sweet with banana, nutella and sugar in it, I wanted a lighter frosting minus the butter and hence opted for nutella whipped cream frosting. The light nutella whipped cream frosting was perfect with these banana cupcakes.
Method In a bowl sift together all purpose flour, salt and baking powder. Set aside. In the steel bowl of your stand mixer fitted with paddle attachment or using a hand mixer beat together canola oil and egg for 3-4 minutes till it’s creamy and doubles in volume. Add sugar to the egg-oil mixture.
Beat sugar for 2-3 minutes till well incorporated. Add in the mashed bananas, vanilla and mix till combined Start adding the flour and milk in parts, starting and ending with the flour. [Add flour in 3 parts and milk in 2]
Mix till well combined but do not overmix. Your batter is now ready. Fill the cupcake liners with the batter. I filled my liners till half. Bake at 350 F degrees for 18-20 minutes or till a toothpick inserted in the center comes out clean. Mine were done in 18 minutes. Allow to cool on a wire rack.
Filling the cupcakes Attach wilton tip 230 to a pastry bag and fill it with nutella. Take a cupcake and insert the tip in the center going more than halfway down and then pushing in the nutella as you take the tip out. Repeat the same till all cupcakes are filled with nutella.
- You can also use a paring knife to fill the cupcakes. Cut in the center of the cupcake removing a small piece, fill in with nutella and then frost the cupcakes as usual.
Frosting the cupcakes [Before you make the frosting, chill the bowl of your mixer and your whisk attachment in the refrigerator for 20-30 minutes.] Pour heavy cream in the steel bowl of your stand mixer fitted with whisk attachment. You can also use a hand mixer. Beat the cream at high speed till it thickens [2-3 minutes] and then add vanilla, powdered sugar and nutella. Beat the cream at high speed till it forms stiff peaks. The total process takes around 6-7 minutes to form still peaks. You know it’s done when it stands stiff like in the picture.
- Don’t overwhip it else the cream will separate and you don’t want that.
Frost the cooled cupcakes with nutella whipped cream frosting and decorate with some rainbow sprinkles!
- The banana cupcakes can be frozen minus the frosting. Freeze them in a ziplock once they have cooled down.
- I used tip 1 M to make the cupcake swirls. Banana Cupcakes with Nutella Whipped Cream Frosting
title: “Banana Cupcakes With Nutella Whipped Cream Frosting " ShowToc: true date: “2024-10-17” author: “Frank Ozuna”
Sep 16, 2014, Updated May 07, 2023 What do you do when you have ripe bananas at home that you don’t want to eat anymore? My favorite way to use them is of course to bake them in some way – banana bread, banana pudding, banana cupcakes – there’s so much you can do with them! The other day I again had 2 ripe bananas at home and I just had to make these soft banana cupcakes filled with nutella. I am a big nutella fan, I mean I can eat the whole jar with a spoon in one go, calories are the only thing that stop me from doing that! It’s so yum, how can you not love nutella!? It is great with anything and everything and also forms a fabulous combination with bananas.
The ingredients for the banana cupcakes are simple – flour, sugar, oil, bananas, baking powder, salt and milk. You need to use very ripe bananas for this, the riper the better. Use the ones with lots of brown spots all over, they are ideal for baking. You can use brown sugar or use half brown and half granulated sugar. Because my bananas were already quite ripe and added a lot of moisture to the cupcakes, I used only granulated sugar. Nutella and banana make an awesome combination, I love them together in crepes and so I tried filling these banana cupcakes with nutella. The result? Soft banana cupcakes that melt in your mouth along with lots of nutella! Irresistible! Because the cupcakes was already quite sweet with banana, nutella and sugar in it, I wanted a lighter frosting minus the butter and hence opted for nutella whipped cream frosting. The light nutella whipped cream frosting was perfect with these banana cupcakes.
Method In a bowl sift together all purpose flour, salt and baking powder. Set aside. In the steel bowl of your stand mixer fitted with paddle attachment or using a hand mixer beat together canola oil and egg for 3-4 minutes till it’s creamy and doubles in volume. Add sugar to the egg-oil mixture.
Beat sugar for 2-3 minutes till well incorporated. Add in the mashed bananas, vanilla and mix till combined Start adding the flour and milk in parts, starting and ending with the flour. [Add flour in 3 parts and milk in 2]
Mix till well combined but do not overmix. Your batter is now ready. Fill the cupcake liners with the batter. I filled my liners till half. Bake at 350 F degrees for 18-20 minutes or till a toothpick inserted in the center comes out clean. Mine were done in 18 minutes. Allow to cool on a wire rack.
Filling the cupcakes Attach wilton tip 230 to a pastry bag and fill it with nutella. Take a cupcake and insert the tip in the center going more than halfway down and then pushing in the nutella as you take the tip out. Repeat the same till all cupcakes are filled with nutella.
- You can also use a paring knife to fill the cupcakes. Cut in the center of the cupcake removing a small piece, fill in with nutella and then frost the cupcakes as usual.
Frosting the cupcakes [Before you make the frosting, chill the bowl of your mixer and your whisk attachment in the refrigerator for 20-30 minutes.] Pour heavy cream in the steel bowl of your stand mixer fitted with whisk attachment. You can also use a hand mixer. Beat the cream at high speed till it thickens [2-3 minutes] and then add vanilla, powdered sugar and nutella. Beat the cream at high speed till it forms stiff peaks. The total process takes around 6-7 minutes to form still peaks. You know it’s done when it stands stiff like in the picture.
- Don’t overwhip it else the cream will separate and you don’t want that.
Frost the cooled cupcakes with nutella whipped cream frosting and decorate with some rainbow sprinkles!
- The banana cupcakes can be frozen minus the frosting. Freeze them in a ziplock once they have cooled down.
- I used tip 1 M to make the cupcake swirls. Banana Cupcakes with Nutella Whipped Cream Frosting
