Do you like banana bread or banana cupcakes? Yes? Did you ever try them with Nutella? No? Well you should! It is a great combination.
These little cupcakes are a perfect (bite size) little snack for your sunday brunch, a birthday or any other day ;) These cupcakes are fluffy, moist and full of flavor – and the good thing – pretty easy to make. If you want to make regular sized cupcakes instead of mini cupcakes – no problem – you will get about 12 cupcakes with the recipe and the only thing to change is the baking time – increase the time to 20-22 minutes and you should be fine.
INGREDIENTS / ZUTATEN
(48 mini cupcakes)
For the cupcakes:
1 1/4 cups + 2 tbsp. (190g) all-purpose flour
2 tbsp. cornstarch
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/2 tsp. lemon juice
1/4 cup (60g) butter, at room temperature
2 tbsp. vegetable oil
1/2 cup (100g) sugar
1/4 cup (60g) brown sugar
1 large egg
1 large egg white
1/2 tsp. vanilla extract
2/3 cup (160ml) buttermilk
For the Nutella buttercream:
1/2 cup (115g) butter, room temperature
1/4 cup (80g) Nutella
2 1/2 tsp. cocoa powder
1/2 tsp. vanilla extract
2 cups (260g) confectioner’s sugar
3-4 tsp. heavy cream
For decoration:
cocoa powder for dusting, chopped hazelnuts, chopped chocolate or sprinkles (optional)
(48 Mini-Cupcakes)
Für die Cupcakes:
190g Mehl (Type 405)
2 EL Speisestärke
1/2 TL Natron
1/4 TL Salz
2 mittelgroße reife Bananen, zerquetscht
1/2 TL Zitronensaft
60g weiche Butter
2 EL Pflanzenöl
100g Zucker
60g brauner Zucker
1 großes Ei
1 großes Eiweiß
1/2 TL Vanille Extrakt
160ml Buttermilch
Für die Nutella Buttercreme:
115g weiche Butter
80g Nutella
2 1/2 TL Kakao
1/2 TL Vanille Extrakt
260g Puderzucker
3-4 TL Sahne
Für die Dekoration:
Kakao zum Bestäuben, gehackte Haselnüsse oder Schokostreusel (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). In a mixing bowl combine flour, cornstarch, baking soda and salt. Set aside. Line mini cupcake tins paper liners.
2. Mash the bananas and mix with the lemon juice. Set aside. In a large bowl mix butter, oil and sugars until light and fluffy. Add egg and egg white and mix well. Add vanilla extract and the mashed banana and mix. Add the flour mix alternating with the buttermilk in several portions. Do not overmix. Fill the batter into the paper liners, each about 2/3 full. Bake for 12-14 minutes – a toothpick inserted in the center should come out clean. Let cool down completely on a wire rack.
3. In a large bowl beat the butter until light and fluffy – about 5-6 minutes. Add Nutella and cocoa powder and mix for another 2-3 minutes. Add vanilla extract and confectioner’s sugar and mix on low speed until well combined and then on high speed for another 3 minutes. Add the heavy cream one teaspoon after another and mix until you get the desired texture of the buttercream. Fill in a piping bag with star tip and decorate the cupcakes with a small swirl. Dust with cocoa powder or sprinkle with hazelnuts/sprinkles (optional).
1. Den Ofen auf 175°C (350°F) vorheizen. In einer Schüssel das Mehl mit Speisestärke, Natron und Salz vermmischen. Zur Seite stellen. Mini Cupcake Bleche mit Papierförmchen bestücken.
2. Die Bananen zerquetschen und mit dem Zitronensaft vermischen. Zur Seite stellen. In einer großen Schüssel die Butter mit Öl und weißem/braunem Zucker aufschlagen, bis alles hell und luftig ist. Ei und Eiweiß zugeben und gut verrühren. Vanille Extrakt und Bananen zugeben und verrühren. Den Mehlmix abwechseln mit der Buttermilch in mehreren Portionen unterrühren. Nicht zu viel rühren. Teig in die Papierförmchen füllen – jeweils etwa zu 2/3 voll. Für 12-14 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
3. In einer großen Schüssel die Butter aufschlagen, bis sie hell und luftig ist – ca. 5-6 Minuten. Nutella und Kakao zugeben und noch einmal für 2-3 Minuten aufschlagen. Vanille Extrakt und Puderzucker zugeben und zuerst auf niedrigster Stufe verrühren und dann auf höchster Stufe für ca. 3 Minuten aufschlagen. Sahne löffelweise zugeben und verrühren, bis die Buttercreme die gewünschte Konsistenz erreicht hat. In einen Spritzbeutel mit Sterntülle füllen und auf jeden Cupcake eine kleine Portion aufspritzen. Mit Kakao bestäuben oder mit Haselnüssen/Schokostreuseln bestreuen (optional).
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Mini Banana Cupcakes with Nutella Buttercream
- Prep Time: 40
- Cook Time: 14
- Total Time: 60
- Yield: 48 1x
Ingredients
For the cupcakes
- 1 1/4 cups + 2 tbsp. (190g) all-purpose flour
- 2 tbsp. cornstarch
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 tsp. lemon juice
- 1/4 cup (60g) butter, at room temperature
- 2 tbsp. vegetable oil
- 1/2 cup (100g) sugar
- 1/4 cup (60g) brown sugar
- 1 large egg
- 1 large egg white
- 1/2 tsp. vanilla extract
- 2/3 cup (160ml) buttermilk
For the Nutella buttercream
- 1/2 cup (115g) butter, room temperature
- 1/4 cup (80g) Nutella
- 2 1/2 tsp. cocoa powder
- 1/2 tsp. vanilla extract
- 2 cups (260g) confectioner’s sugar
- 3–4 tsp. heavy cream
For decoration
- cocoa powder for dusting, chopped hazelnuts, chopped chocolate or sprinkles (optional)
Instructions
- Preheat the oven to 350˚F (175°C). In a mixing bowl combine flour, cornstarch, baking soda and salt. Set aside. Line mini cupcake tins paper liners.
- Mash the bananas and mix with the lemon juice. Set aside. In a large bowl mix butter, oil and sugars until light and fluffy. Add egg and egg white and mix well. Add vanilla extract and the mashed banana and mix. Add the flour mix alternating with the buttermilk in several portions. Do not overmix. Fill the batter into the paper liners, each about 2/3 full. Bake for 12-14 minutes – a toothpick inserted in the center should come out clean. Let cool down completely on a wire rack.
- In a large bowl beat the butter until light and fluffy – about 5-6 minutes. Add Nutella and cocoa powder and mix for another 2-3 minutes. Add vanilla extract and confectioner’s sugar and mix on low speed until well combined and then on high speed for another 3 minutes. Add the heavy cream one teaspoon after another and mix until you get the desired texture of the buttercream. Fill in a piping bag with star tip and decorate the cupcakes with a small swirl. Dust with cocoa powder or sprinkle with hazelnuts/sprinkles (optional).
Notes
- Enjoy baking!
Wow now these look good, thanks for sharing.
Simon