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Life is like a box of cupcakes…

Banana Nut Cupcakes with Nutella® Frosting


Rachael’s Banana Nut cupcakes with Nutella® frosting

For those of you who have never had Nutella®, it is simply a chocolate hazelnut spread, but it’ll blow your mind. Warning: You may find yourself eating spoonfuls. History lesson: Nutella was first introduced on the market in 1963, is manufactured by an Italian company, Ferrero, and is now sold in over 75 countries. I had my first taste of Nutella while I was in Mexico, which perhaps gave it a more exotic flavor at the time. I tried it again in the U.S. and decided it was just as I remembered. Your first step is to go buy some and then save enough for these cupcakes, which will be a challenge.

I’ve made a variety of different cupcakes in my day and so far, these take the cake. My friend Katie inspired me when she planned to come over for a belated birthday celebration to eat cupcakes, drink wine, and play with my dogs. My dogs are more interesting than me, and fluffier…thankfully. In honor of her birthday, I wanted to make a cupcake that combined a couple of her favorite things—bananas and Nutella, especially Nutella. In anticipation of these cupcakes, she wrote on my Facebook wall, “I had a dream about nutella last night.” She was not disappointed, nor was I.

I pulled the recipe for the cake from a post on squidoo.com from a woman who claimed her family recipe for Banana Nut cupcakes was “The Best Recipe Ever” and titled it, “The Coveted Recipe.” I was intrigued. I didn’t doubt its covetedness, but I still made a couple changes/additions. I pulled a recipe for Nutella buttercream frosting from Food.com, but only used it as a guideline.

These cupcakes were the freaking bomb. Per usual, I immediately posted a picture on Facebook and some of my neighbors saw it and requested some. One neighbor’s response after biting into one was, “Holy hell.” ‘Nuff said.

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 18-20 minutes

Banana Nut Cupcake Ingredients:
½ cup butter (1 stick)
1 ½ cup sugar (I used 1 cup of white sugar and ½ cup of brown sugar for more flavor)
2 eggs
1 (heaping) cup mashed bananas (about 3 large bananas, which was probably more like 1 ¼ cup)
1 teaspoon vanilla
½ cup buttermilk or soured milk
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ (heaping) cup chopped walnuts
Another addition: ½ teaspoon cinnamon

Directions for cupcakes:
– Preheat oven to 350°F.
– Cream butter and sugar until light. Add the eggs and beat well.
– Stir in the mashed bananas and vanilla.
– In separate bowl, whisk dry ingredients together.
– Alternately add dry ingredients and milk into wet mixture.
– Fold in the walnuts.
– Fill each cupcake wrapper almost ¾ full. Bake for 18-20 minutes at 350 degrees F.

Nutella Frosting Ingredients:
1 stick of butter
About ¾ cup Nutella
Dash of milk
1 tsp of vanilla
About 2 tablespoons of shortening
About 3 cups of confectioners sugar (maybe more)

Directions for frosting:
– Mix together with a mixer. (Was this direction even necessary?)

I know my frosting recipe isn’t precise, but the key is to look for the consistency you want. If you need exact measurements, stick with the recipe from Food.com. Whichever recipe you choose, it doesn’t matter. Nutella makes anything delicious.

posted by Rachael in Recipes and have Comments (2)

2 Responses to “Banana Nut Cupcakes with Nutella® Frosting”

  1. Katie says:

    Thank you for the wonderful birthday cupcakes, Rach! These were so delicious.

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