Nutella frosting on top of a chocolate banana cake, throw on some hazelnuts for color and texture and you’ve got a delicious masterpiece!
These adorable grease proof cupcake liners are from Sweets & Treats!
The Story:
I attempted to go off sweets this month. It was all going great until I made these cupcakes and there in my pantry sat an opened container of Nutella.
Trouble.
A few hours later, it was me on the couch watching Netflix with a spoonful of chocolatey, velvety smooth Nutella.
Chocolate Banana Nutella Cupcakes
Ingredients
Chocolate Banana Cake:
- 1 box devil's food cake mix
- 2 bananas mashed
- 3 eggs
- 1/2 C. oil
- 3/4 C. sour cream or plain yogurt
- 2 tsp. vanilla extract
Nutella Frosting:
- 1/2 C. butter room temperature
- 1/2 C. Nutella
- 1/3 C. unsweetened cocoa powder
- 2 tsp. vanilla extract
- 2 Tbsp. milk
- 3-4 C. powdered sugar
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a large bowl.
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3. Add mashed bananas, eggs, oil, sour cream and vanilla extract and stir until well combined.
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4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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5. Let cool.
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6. Nutella Frosting: Beat butter and Nutella together. Add cocoa powder, vanilla extract and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add more milk!
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7. Pipe onto cooled cupcakes and top with hazelnuts!
I cannot tell you how long I’ve been trying to give up sweets/refined sugar haha. I go in with the best intentions and then a recipe like this comes along and I’m totally done for. Maybe one day I’ll actually succeed, but until then I’d better keep up with my exercise haha.
How do you go off sugar when you have a cupcake blog (though I did notice you were absent there for a bit)?
I’ve been terrible at holding strong! I usually give away what I bake though to neighbors and friends! And I’ll have a taste and not count it because it’s work. And I bite of cake isn’t too bad of an indulgence anyway. I was absent from blogging for a while because my computer was broken! But I got it fixed now so I’m ready for the Fall 😉
Oh my gosh. These look delicious. My husband and I always spread Nutella on banana bread. I can’t wait to try these.
These sound so good. I love Nutella.
These look and sound AMAZING! absolutely mouth-watering recipe, and gorgeous photos! YUM
Gorgeous! I could eat the frosting with a spoon!
These look and sound amazing! Love bananas and chocolate and hazelnuts so I’m pretty sure I could make these disappear! I feel you with the Nutella. I stopped buying it when I realized the only thing I was spreading it on was the spoon and my tongue! Hopefully I can muster up a little self control long enough to bake these. 😉
A half open jar of Nutella is always deadly-I also had to stop buying it because I was just eating it instead of baking with it!
Hi! How many cupcakes does this recipe yield? and what size of cupcake pans did you use? thanks
Another thing- does the type of milk used matter?
Buttermilk makes for a thicker cake, but using regular milk is fine, just not as rich!
I always prefer to use buttermilk because it’s thicker
Does this recipe make 24 cupcakes?
Formulas and instructions are quite meticulous. I will apply this formula. Thanks for sharing .