I made: Coffee cupcakes with Nutella frosting

The month of June was actually pretty great for me, overall, but wow was it busy!  I baked a few things, but I’ve completely flaked on the writeups.  So, to start off… back in early June I made too much coffee by mistake, so I decided to cook it down to a concentrate and use in cupcakes.  I don’t remember the specific recipe I used.  For the frosting I made Nutella frosting from the earlier banana cupcake recipe.  These cupcakes were yummy!

I made: Banana cupcakes with Nutella frosting

This is a fairly simple, and yet outstanding, flavor combination.  I would totally recommend adding this to the list of recipes to use up extra bananas.  Also, as a person who’s often ambivalent about frosting, I’m OBSESSED with this Nutella frosting and would eat it with a spoon (and may have).

I found a new baking blog (new to me) which is where I got this recipe.  What makes a cupcake a cupcake, rather than a muffin, anyway?

Cupcake recipe:

  • Preheat oven to 350F and line cupcake tin.
  • Brown 1 cup butter in saucepan over medium heat.
  • Combine browned butter, 1 cup mashed banana, and 3/4 granulated sugar.  Add 2 large eggs and 1 tsp vanilla extract.
  • Combine dry ingredients: 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/8 tsp cinnamon.  (You can put more cinnamon.  I mean if you’re only gonna put in 1/8 tsp what’s even the point.)
  • Combine the wet and dry ingredients together alternating with 1/2 cup whole milk (or buttermilk).  Don’t overmix.
  • Spoon batter into cupcake tin and bake for 20-24 minutes for regular big cupcakes or 15-18 minutes for mini cupcakes.
  • Remove from tin immediately and allow to cool on rack.



  • While the cupcakes are baking…
  • Beat 1 cup softened butter in stand mixer until smooth.  Add 3/4 cup Nutella and 1/8 tsp salt and beat for another 2 minutes or so.
  • Add 2 cups of confectioner’s sugar, 1 cup at a time, until sugar is moistened.  Turn up the speed to medium-high and beat for another 2 minutes or so.  Frost the cupcakes once they’re cool.



  • I liked these a lot!  The cupcakes are very good.  As hinted above, I went a tiny bit off-recipe by adding more cinnamon than suggested and substituting buttermilk for milk.  This made a good, sweet banana cupcake that wasn’t too banana-y.
  • I thought about chopping up some nuts and adding them in too, but decided against it for the time being.
  • I made mini-cupcakes instead of giant, which was a good call, I think.  You have to keep a closer eye on mini-cupcakes when they’re baking, but the color of these makes it easy to tell when they’re done.
  • The FROSTING on this is killer.  I was a little suspicious of adding 2 cups sugar to the recipe, since Nutella is already pretty sugary, but I’m not gonna pretend it’s not good.
  • I used a large glass to help fill the frosting bag, which made it less of a pain.  I only included the pretty cupcakes in my pictures here but let’s just say I’m still working on learning how to frost.



  • I would make this recipe again exactly as I did. Some other things I thought about include: adding nuts, making big cupcakes instead of little, adding chocolate bits on top (I actually tried to do this but they didn’t stick easily and I was too tired).
  • I would also put this Nutella frosting on other bases.  It would work well on a plain white or yellow cake or probably AMAZINGLY on a chocolate base.