Great news! You can now keep up with me on facebook for an extra daily dose of sugar.
I have a confession. I dream about cupcakes morning, noon and night. It really is a problem. I am constantly imagining new flavor combinations and I start to devise recipes in my head before I can even get into the kitchen. The idea for these cupcakes came to me recently and I literally could not get the thought out of my head. I just had to see if the real thing was as amazing as I imagined.
Luckily, these cupcakes exceeded my expectations. I spent days altering my family banana bread recipe until I found the perfect compliment to the nutella frosting. It was really tough work testing banana bread recipes, but someone has to do it right? The nutella cloud frosting describes itself. I mean, imagine sinking your teeth into a cloud of frosting. It is everything you could hope for and more. The somewhat dense banana cake is a perfect match for the light and airy nutella masterpiece that sits on top.
Have I convinced you that these are worth every last calorie yet?
Today I also wanted to share a fun and simple way to package individual cupcakes. Who doesn’t like receiving a cupcake just because? I am always looking for easy ways to transport cupcakes. I recently shared my mason jar idea, but here is a new way to package individual cupcakes to give away when you have a few too many lying around your house. Just place your cupcake in one of those short and wide plastic cups and then place the whole cup in a cellophane bag. Tie the bag up with pretty ribbon and your cupcake is ready to give away. The cup protects the frosting from getting ruined and keeps the cupcake upright, genius!
Banana Bread Cupcakes with Nutella Cloud Frosting
Yield: 12 cupcakes
4 medium ripe or over ripe bananas
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
1 tsp. baking soda
1 tsp. salt
Preheat oven to 350 degrees F and line a cupcake pan.
Mash bananas completely with a fork in a medium sized bowl. Add all other ingredients and combine. Fill cupcake liners 3/4 of the way full. Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
3 1/2 cups confectioners sugar, sifted
2 sticks unsalted butter, at room temperature
2 tsp. vanilla extract
125 grams of bittersweet chocolate, melted and cooled
1/3 cup nutella
1 Tbsp. skim milk
pinch of salt
Melt the chocolate in a glass bowl set over a pot of boiling water on the stove. Stir frequently. Set the chocolate aside to cool.
Combine butter and confectioners sugar in the bowl of a stand mixer fitted with a paddle attachment and beat 1-2 minutes at medium speed until light and fluffy.
When chocolate is at room temperature, add it to the butter mixture. Beat at medium speed for about a minute. Then add vanilla, nutella, milk and salt and beat 1-2 minutes, scraping down the bowl as necessary.
To achieve the look of my cupcakes, use a pastry bag fitted with a large round tip. Start the swirl around the outside edge of the top of the cupcake and continue to move the swirl inwards.