Extremely moist Chocolate Banana Cupcakes with Nutella Icing with a surprise of chocolate chunks inside. Chocolate, banana, and Nutella are a heavenly combination.
Mixing Chocolate Banana Cupcakes
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6- In a large bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
- Preheat oven to 350℉. Line cupcake pans with paper liners. Set aside. In the bowl of an electric mixing beat eggs and sugar together.
- MIx until light yellow in color.
- With the mixer running, slowly add oil. Then stir in mashed bananas and vanilla.
- Add flour and buttermilk alternately beginning and ending with the flour.
- 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 Banana Cupcakes with Nutella Icing
Super moist chocolate cupcakes with chocolate chunks and bananas. Topped with creamy Nutella Icing.
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
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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
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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
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 ?
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.
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
I can’t wait to hear back from you.
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!!
Thank you so much, Delia, for your kind and uplifting comments. You’re the best!
The most amazing, and addicting cupcakes out there!! They’re so incredibly moist and such a perfect PaIring of flavors 🍌🤎
Totally! I’m so glad you have been enjoying them. I have 4 more in my freezer.