Soft and moist banana cupcakes, filled with mini chocolate chips, and topped off with irresistibly creamy Nutella frosting!
Did you celebrate World Nutella Day yesterday??
It’s such a colossal day, that I wanted to spread it out and celebrate it all week…first with these cookies, and then again today with the most delicious cupcakes!!
Bananas, chocolate, and Nutella…can anyone think of a more amazing flavor trio? It might be a close one between a chocolate, oats, and cashews trio, but at least for today (and probably because it’s all that’s in my mind/fridge at the moment-ha!), the banana/chocolate/Nutella trio wins!! And oh my goodness, you won’t be disappointed…moist banana cake from scratch, each bite filled with little chocolatey chips, and covered with the most addictingly good Nutella frosting! Just mmmmm..
And you know me, I don’t want to make an amazing dessert like this one, without making sure it tastes fabulous not only for wheat-flour eaters, but also for the gluten-freebies like me out there! So in the recipe below, you’ll see directions to make it with either regular All-Purpose Flour, or with Better Batter Gluten-Free Flour (<- The BEST, btw, for gluten free baking!!). Also, for you dairy-free eaters out there–this is an awesome recipe for you too!! No dairy is found in the cake (as long as you use dairy-free chocolate chips), and you can simply use Earth Balance spread (found at most major grocery stores) instead of butter and this homemade Nutella or Justin’s Chocolate Hazelnut Butter instead of the Nutella for the frosting–both of those are literally heaven-sent when you’re living the dairy-free life!!
Well I won’t make you wait any longer! World Nutella Day is most definitely a cake-worthy holiday to celebrate (ps-you can celebrate it all year long, if you’d like-no judgments here!) Just go for it!!
- 1 ½ cups All-Purpose Flour OR Better Batter Gluten Free Flour
- ¾ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 2 Large Eggs
- ½ cup Dark Brown Sugar
- ½ cup Granulated Sugar
- 2 Large Bananas, mashed
- 6 Tablespoons Olive Oil
- ¼ cup Milk - if using All-Purpose Flour; For Gluten Free, increase to 6 Tablespoons Milk (Any variety: cow’s, coconut, soy, almond, etc. all work well here.)
- 1 teaspoons Vanilla Extract
- ½ cup Mini Chocolate Chips
- ½ cup Butter, softened to room temperature (or Earth Balance spread for Dairy-Free)
- ⅓ cup Nutella (Or other chocolate-hazelnut spread)
- 1 Tablespoon Dark Cocoa Powder
- 2 cups Powdered Sugar
- 2 Tablespoons Milk (any variety) or Cream
- ½ teaspoon Vanilla Extract
- Chocolate Chips (optional - for decorating)
- Prepare cupcake pans by lining 16 muffin cups with cupcake/muffin liners. Set aside. Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk to combine Flour, Baking Powder, Baking Soda, Cinnamon, and Salt. Set aside.
- In a large mixing bowl, whisk together Eggs, Dark Brown Sugar, and Granulated Sugar until combined. Add Mashed Bananas, Olive Oil, Milk, and Vanilla Extract, and whisk very well to combine all ingredients.
- Pour dry ingredients into the bowl of wet ingredients, and stir by hand with a large spoon or rubber spatula until ingredients are just combined. Do not overmix. Fold in Mini Chocolate Chips.
- Evenly divide the cake batter between the 16 prepared cupcake cups. This should fill them about ¾ of the way to the top.
- Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with a few moist crumbs attached (In my experience, the cupcakes using All-Purpose Flour finish baking closer to the 17-minute mark, and the Gluten Free cupcakes finish closer to the 19-minute mark, but every oven will be slightly different, so keep an eye on the cupcakes for the last few minutes of bake time).
- Allow cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack. Cool completely before frosting.
- In a large mixing bowl, using an electric hand mixer, cream the butter very well for about 2 minutes, until very fluffy and creamy.
- Add the Nutella and Cocoa powder, and beat for about 1 minute more, until very creamy.
- Add Powdered Sugar, Milk, and Vanilla, and beat on Low for about 1 minute, then turn up the mixer to High and beat for another 2 minutes. If needed, add more powdered sugar for a thicker frosting consistency, or more milk/cream for a thinner consistency.
- Pipe or spread frosting onto cooled cupcakes (I frosted mine with a knife), and decorate with chocolate chips, if desired.
- Store frosted cupcakes in a tightly sealed container in the refrigerator for up to 1 week. Unfrosted cupcakes freeze well, for up to 3-4 months.
- Makes 16 cupcakes
Nutella, how I need more of you in my life
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