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You are here: Home / Recipes / Cakes and Cupcakes / Chocolate Banana Cupcakes with Nutella Icing

Chocolate Banana Cupcakes with Nutella Icing

May 8, 2020 Updated November 12, 2021 8 Comments

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Chocolate chunk banana cupcakes with nutella icing banana chip on top

Extremely moist Chocolate Banana Cupcakes with Nutella Icing with a surprise of chocolate chunks inside.  Chocolate, banana, and Nutella are a heavenly combination.

Chocolate chunk banana cupcakes with nutella icing banana chip on top

Mixing Chocolate Banana Cupcakes 

flour cocoa mixture whisked in bowl1
eggs and oil whipped together3
Buttermilk added to egg mixture5
Two eggs added to sugar in in mixing bowl2
Oil added to egg mixture4
boiling water added to cake batter6
  1. In a large bowl, whisk together flour, cocoa, salt, and baking powder.  Set aside.
  2. Preheat oven to 350℉.  Line cupcake pans with paper liners.  Set aside.  In the bowl of an electric mixing beat eggs and sugar together. 
  3. MIx until light yellow in color.
  4. With the mixer running, slowly add oil.  Then stir in mashed bananas and vanilla.
  5. Add flour and buttermilk alternately beginning and ending with the flour.
  6. Mix in hot water just until combined scraping the sides and bottom of the bowl.  Stir in chocolate chunks.  Divide batter equally between the cupcake pans.  Bake in the preheated oven for 20-25 minutes or until the cake springs back when lightly touched.  Cool cupcakes completely then top with Nutella Icing.

 

 

Chocolate chunk banana cupcakes with nutella icing banana chip on top
4.5 from 6 votes
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Chocolate Banana Cupcakes with Nutella Icing

Super moist chocolate cupcakes with chocolate chunks and bananas. Topped with creamy Nutella Icing.

Course Dessert
Cuisine American
Keyword chocolate banana cupcakes, chocolate cupcakes, cupcakes, nutella icing
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 28 cupcakes
Calories 300 kcal
Author Janet Barton

Ingredients

Cupcakes

  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 eggs
  • 1 cup oil (I used light flavored olive oil)
  • 2 mashed bananas 3/4 cup
  • 1 cup buttermilk
  • 3/4 cup boiling water
  • 1 teaspoon vanilla
  • 2/3 cup chocolate chunks or chocolate chips

Nutella Icing

  • 1 cup butter softened
  • 2 cups powdered sugar
  • 1 cup Nutella or creamy peanut butter
  • 3 tablespoons sour cream
  • 1 teaspoons vanilla

Instructions

Cupcakes

  1. Preheat oven to 350F. Line cupcake pans with paper liners, set aside. Sift flour, cocoa, baking soda, and salt together. Set mixture aside. In a large mixing bowl beat sugar and eggs until light yellow. With the mixer running slowly drizzle in oil. Mix until smooth. Mix in mashed bananas and vanilla. Add buttermilk alternately with flour mixture. Beginning and ending with the flour. Slowly add 3/4 cup boiling water until the batter is smooth. Stir in chocolate chunks. Divide batter between the lined cupcake pans. Bake in the preheated oven for 20-25 minutes or until cake springs back when lightly pressed.

Nutella Icing

  1. With an electric mixer, beat butter and powdered sugar for 4 minutes until smooth and creamy. Mix in Nutella for an additional 2 minutes. Stir in sour cream and vanilla.

Recipe Notes

*High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour

 

Nutrition Facts
Chocolate Banana Cupcakes with Nutella Icing
Amount Per Serving (1 cupcake)
Calories 300 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g45%
Cholesterol 31mg10%
Sodium 244mg10%
Potassium 156mg4%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 31g34%
Protein 3g6%
Vitamin A 247IU5%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cakes and Cupcakes

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Reader Interactions

Comments

  1. JULIE says

    May 9, 2020 at 4:02 am

    sERIOUSLY HOW GOOD DO THESE CUPCAKES LOOK…i CAN ONLY IMAGINE THE TASTE, GOING TO GIVE THEM A GO TODAY. JANET WHAT IF I WANTED TO MAKE A LARGE CAKE FROM THIS RECIPE, HOW LONG SHOULD I COOK IT FOR AND WHAT SIZE TIN WOULD YOU USE. HAVE YOU MADE A LARGE CAKE YET ?

    Reply
    • Janet Barton says

      May 9, 2020 at 11:06 pm

      Absolutely! This works great in a 9 x 13 baking pan or any size rounds can be used as well. Bake a 9 x 13 or 30-35 minutes. I almost posted this recipe as a slab cake but my daughter thought I could use more cupcake recipes. Let me know what you think.

      Reply
      • Julie says

        May 10, 2020 at 5:15 am

        Hi Janet, Thanks so much for the quick reply, I am now going to bake this slab cake next week and will report back… Xx

        Reply
        • Janet Barton says

          May 11, 2020 at 8:01 pm

          I can’t wait to hear back from you.

          Reply
  2. Delia M Bottoms says

    May 9, 2020 at 12:00 am

    5 stars
    OMG…how can you go wrong with this magic combo of flavors? Looking forward to trying these luscious looking beauties. :0) thank you as always for providing interesting recipes!!

    Reply
    • Janet Barton says

      May 9, 2020 at 11:07 pm

      Thank you so much, Delia, for your kind and uplifting comments. You’re the best!

      Reply
  3. Tann says

    May 8, 2020 at 6:45 pm

    5 stars
    The most amazing, and addicting cupcakes out there!! They’re so incredibly moist and such a perfect PaIring of flavors 🍌🤎

    Reply
    • Janet Barton says

      May 9, 2020 at 11:07 pm

      Totally! I’m so glad you have been enjoying them. I have 4 more in my freezer.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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