Banana Bread Cupcakes with Fluffy Nutella Buttecream
Banana Bread Cupcakes
Makes 15-18 cupcakes
1 1/3 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup brown sugar
1/4 cup sugar
1 tablespoon vanilla extract or vanilla paste
1 cup mashed bananas
1/2 cup sour cream or greek yogurt
1/2 cup melted butter
1/4 cup chopped pecans
1/4 cup chocolate chips
1 teaspoon flour
Preheat oven to 350 F. Line muffin pan with cupcake liners and set aside. In a large mixing bowl combine flour, baking soda, salt, cinnamon. In the bowl for your stand mixer, add egg and sugar. Beat on medium-high speed until light and fluffy, about three minutes. Mix in vanilla, sour cream and butter, until just combines. Mix in dry, then stir in the bananas. In a small bowl stir together pecan, chocolate chips and flour then fold into the batter. Using a 1/4 dry measuring cup fill the the muffin cups. Bake for 15-18 minutes, until golden brown. These cupcakes are not light and fluffy. They are dense like banana bread, so a tooth pick may not come out clean. Allow to cool before frosting.
Fluffy Nutella Frosting
makes enough to frost one batch of cupcakes
1/2 cup butter, at room temperature
2- 2 1/2 cups powdered sugar
1/4 cup Nutella
2 tablespoons whipping cream, cold
2 oz melted chocolate, cooled slightly
In a stand mixer, using whisk attachment whip butter, 2 cups sugar and Nutella until fluffy, about 3 minutes. Add in chocolate and whisk until combined. Add in whipping cream and whisk for 5 minutes on high. Check consistency to make sure it's firm enough, add more powdered sugar if it is too soft. It should be soft and fluffy, yet still hold its shape.