chocolate banana cupcakes with nutella frosting

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Chocolate Banana Cupcakes with Nutella Cream Cheese Frosting

Happy Monday, friends! I hope you had a great weekend. Mine was unabashedly lazy and uneventful, and it was amazing. I even managed to fit in two naps. After a workweek that seemed like it would never end, the weekend was just what I needed.

Part of last week’s disorderliness was due to the cupcakes you see before you. As the resident baker, work birthdays can be quite the burden, but the pleasure I get from making something special for a special someone’s day exceeds the inconvenience of finding the time to do so. For now, anyway. Sometimes, the hardest part is figuring out what to bake, and in this case, with the birthday girl celebrating a 5 at the end of her new age and with a baby on the way, I knew it had to be something grand.

While “Chocolate Banana Cupcakes with Nutella Frosting” may be the title of this post, the unabridged name for these babies is “Chocolate Banana Cupcakes with Nutella Cream Cream Frosting, Hazelnuts and Caramel.” With the birthday girl eating for two, and me baking for 24, the long, grandiose name seemed only fitting. 

Chocolate Banana Cupcakes with Nutella Cream Cheese Frosting | fortune goodies
Before making these, I reached out to the birthday girl’s husband and asked if she and/or the baby had any special cravings that I should try to satisfy. The answer I got back was “rich and chocolatey.” 

Rich and chocolatey is what I delivered.

Topping Chocolate Banana Cupcakes with Caramel
And then, because chocolate, banana, nutella and cream cheese weren’t enough, I went ahead and topped each cupcake with chopped hazelnuts and a caramel drizzle.

Chocolate Banana Cupcakes with Nutella Frosting and Caramel
I knew caramel had to factor in somehow, because the birthday girl loves the stuff. I know this because I made these salted caramel cupcakes for her birthday a couple of years ago and she went bananas for them. Bananas were therefore the natural inspiration behind these treats. 

Chocolate Banana Cupcakes
As long as their name may be, these cupcakes were really no more difficult than any other recipe to put together. The chocolate and banana batter doesn’t even require the use of a mixer. A little bit of elbow grease will do the trick. And the frosting comes together in no time. 

Multiple tasters told me these were the best ones yet. I’m definitely my own worst critic, but even I might have to agree with them. I hope you give these a try, and hope you have a great week. 

chocolate banana cupcakes with nutella cream cheese frosting
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for the cupcakes
  1. 1 cup milk
  2. 3 ripe bananas
  3. ⅔ cup canola or vegetable oil
  4. 2 teaspoons vanilla extract
  5. 1½ cups sugar
  6. 2 cups flour
  7. ⅔ cup cocoa powder
  8. 1½ teaspoons baking soda
  9. 1 teaspoon baking powder
  10. ¼ teaspoon cinnamon
  11. ½ teaspoon salt
for the frosting
  1. 16 ounces cream cheese, softened
  2. 4 tablespoons unsalted butter, room temperature
  3. ¾ cup powdered sugar
  4. 1 cup nutella
to make the cupcakes
  1. Preheat the oven to 350°. Line two cupcake pans with liners.
  2. In a small bowl, mash the bananas with a fork, then whisk in the milk, sugar, oil, and vanilla until incorporated. Whisk out as many large lumps of the banana as you can, but some lumps are more than ok.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  4. Make a well in the center of the dry ingredients and pour in the banana mixture. Stir until just smooth being careful not to overmix.
  5. Pour batter into liners, filling each one no more than 2/3 full.
  6. Bake until a toothpick inserted into the center comes out clean, about 18 to 20 minutes.
  7. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
to make the frosting
  1. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the cream cheese and butter until smooth.
  2. Sift the powdered sugar over the bowl and continue whisking until combined.
  3. Add the nutella and mix until completely incorporated. Give it a taste, and add more nutella and powdered sugar if you have a bigger sweet tooth than me.
  4. Transfer to piping bag and frost cupcakes.
Notes
  1. Makes 24 cupcakes that I also topped with chopped hazelnuts and caramel sauce.
Adapted from Love and Olive Oil
Fortune Goodies http://fortunegoodies.com/

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9 Responses to chocolate banana cupcakes with nutella frosting

  1. Austen says:

    I’m so attempting to make these on my own. Please bring these to the next book club!

  2. Teesa says:

    make a cookbook! you’d be a bestseller for sure

  3. Lenna W says:

    Hi! These look sooo good I think I’m going to make them this weekend. Just a quick question – are these regular sized cupcakes? The picture angles make them look mini. Shall I cut the recipe in half to make 24 mini cupcakes?

    Thanks!

    • Yang says:

      Hi Lenna! I’m so happy to hear you’re thinking about making these. They were superb. And yes, they are regular-sized cupcakes. You’re right about them looking smaller because of the angle and I also used a different style of cupcake liners. If you’re looking to make mini cupcakes, you should actually consider making only a third of the batter and reduce baking time to 10-15 minutes. Let me know how it goes!

  4. Lenna W says:

    Thanks for the quick reply.

    I made these on the weekend and they were SO GOOD! They were a hit at the Easter party I went to. I ended up halving the batter and I came away with 24 mini cupcakes and 2 regular sized cupcakes. They baked for 13 minutes on the dot (the larger ones took a few minutes more).

    As for the frosting, I cut it in half and soon realized I needed a bit more so as I went, I added a tad more cream cheese, a pinch more icing sugar and a lot more nutella (mmm nutella!) WOW the frosting was good!!

    Can’t wait to try some of your other recipes!

    Lenna

    • Yang says:

      Perfect! So happy to hear it went well. Thanks for the timing tip too! I’ll be sure to remember that for when I decide to make some mini ones of my own.

  5. Mia says:

    Made these today.
    It didnt rise as expected but were soft, light and springy.
    Icing was fantastic and i used spreadable cream cheese and hence didnt need butter. Nevertheless fantastic icing too.
    Made good use of these bananas and would do it again.

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