Certain flavors just seem made for each other, and one of our favorite combinations is chocolate and banana. And when that chocolate comes whipped up with a rich shot of hazelnut in the form of Nutella spread – well, that’s a match made in heaven. I never knew what Nutella was when I was growing up, but I’ve made up for lost time eating it in my adulthood. There’s just something decadent about that smooth chocolate-hazelnut goodness that makes you feel good when you eat it. Nutella is pretty rich, though, so we needed a cake that would stand up to it – and these cupcakes made with banana puree were the perfect thing, moist and soft with a delicate crumb and just enough banana flavor to tie everything together. First, let’s make our cupcakes:
- 1 1/2 cups self-rising flour
- 1/4 teaspoon salt
- 4 ounces unsalted butter, softened
- 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 medium-large bananas, pureed
Preheat your oven to 350 and line your tin with cupcake liners. Mix your dry ingredients in a bowl and set aside. Cream together the butter and sugar until light and fluffy. Add the vanilla, then add each egg one at a time, mixing thoroughly after each one. Add the dry mixture and blend until just combined, then add the banana puree and mix until well-blended. Bake until golden brown, or until a toothpick inserted comes out clean – about 25 minutes. Let the cupcakes cool on a wire rack and get ready for the best part:
- 4 ounces of unsalted butter, softened
- 1 cup Nutella
- 8 ounces powdered sugar
- 1 1/2 tablespoons milk (or cream if you really want to go crazy)
Cream together the butter and Nutella until blended. Add the powdered sugar and blend until the sugar is incorporated and everything is nice and thick. While your mixer is running, add the milk and blend until the frosting is light and fluffy. Spread the frosting onto the tops of your cooled cupcakes (which we did because we couldn’t find the tip we needed), or pipe it on with a pastry bag (which we would have done if we had found said tip). Try not to eat them all in one sitting.
This was one of the best recipes we’ve tried yet, and everything came together quite easily. The banana puree adds a nice denseness to the cupcakes while keeping them incredibly moist, and the frosting is simply wonderful. We hope you enjoy!