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!
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?
- 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.