Nutella Frosted Banana Cupcakes Recipe


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixNutella frosting has to be one of the best uses of this chocolate hazelnut spread. I make this frosting
often because it tastes divine paired with just about anything. It’s light, fluffy, and reminiscent of creamy
chocolate mousse. To make the super-moist banana cupcakes, simply use the Banana Chocolate Chip
Layer Cake recipe (page 69), excluding the chocolate chips (or not!) and pour into cupcake liners. Keep
a bunch of ripe bananas in your freezer and thaw when ready to use. Trust me, you’ll always want to be
prepared to make a batch of these.

  • Yield: 18 Cupcakes
  • Preparation Time: 20 Minutes
  • Total Time: 40 Minutes


Banana Cupcakes
  • Batter for Banana Chocolate Chip Layer Cake, with or without chocolate chips
Nutella Frosting
  • 1 cup (2 sticks) butter, softened to room temperature
  • 2 cups (240 g ) confectioners’ sugar
  • ¾ cup (225 g ) Nutella
  • 3 tbsp heavy cream
  • 2 tsp vanilla extract
  • pinch salt
  • banana chips for decoration (optional)
How to Make It
  1. Preheat the oven to 350°F. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
  2. Make the Cupcakes
  3. Prepare the batter for banana chocolate chip layer cake, with or without chocolate chips. Pour evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17–19 minutes, rotating the pan halfway through baking, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
  4. Make the Frosting
  5. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar and Nutella. Switch to medium speed and beat for 2 minutes until combined and creamy. Add the heavy cream, vanilla extract and salt and beat for 1 minute. If the frosting is too thick, add more heavy cream (1 tablespoon measurements at a time). If the frosting is too thin, add more confectioners’ sugar (¼ cup measurements at a time).
  6. Frost the cooled cupcakes and garnish with banana chips, if desired. I used a Wilton 12 tip to pipe the frosting. The cupcakes will stay fresh stored in the refrigerator for up to 3 days.

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