Nutella-Swirled Banana Cupcakes with Peanut Butter Frosting
Another recipe for that story I'm working on.
Serves: 24
Ingredients
For the Cupcakes:
½ cup butter, at room temperature
1-1/2 cups sugar
2 eggs, at room temperature
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup buttermilk, at room temperature
½ cup Nutella
For the Frosting:
1 cup (8 ounces) butter, softened
¾ cup creamy peanut butter
3 cups powdered sugar, sifted
2 teaspoons vanilla
2 tablespoons milk
Instructions
Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium until light and fluffy, about 3 minutes. Add eggs one at a time beating, scraping after each addition. Add vanilla and banana. Mixture might curdle- that is okay.
In a medium bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine.
Add ⅓ flour mixture to butter mixture then ½ the buttermilk. Add another ⅓ flour mixture followed by remaining buttermilk, then remaining flour mixture. Only mix until each is just combined.
Fill muffin cups ½ full with batter.
In a small microwave safe bowl, microwave Nutella for 30 seconds and stir to loosen (more if necessary). Dollop 1 teaspoon Nutella on top of each cupcake. Swirl Nutella into cupcake with a toothpick, using a figure 8 motion.
Bake cupcakes 20-22 minutes or until a toothpick inserted into a Nutella-free section comes out clean. Remove from oven and set pan on wire rack to cool. Cupcakes might be sunken where the Nutella sits- that is normal.
FOR THE FROSTING: Cream butter and peanut butter together in the bowl of a stand mixer fitted with a paddle attachment until well combined and smooth. Add powdered sugar and mix on low until powdered sugar is absorbed. Add vanilla and milk. Beat on med-low for 2 minutes until fluffy and creamy. Spread on cooled cupcakes.
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Serves: 24
Ingredients
For the Cupcakes:
½ cup butter, at room temperature
1-1/2 cups sugar
2 eggs, at room temperature
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup buttermilk, at room temperature
½ cup Nutella
For the Frosting:
1 cup (8 ounces) butter, softened
¾ cup creamy peanut butter
3 cups powdered sugar, sifted
2 teaspoons vanilla
2 tablespoons milk
Instructions
Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium until light and fluffy, about 3 minutes. Add eggs one at a time beating, scraping after each addition. Add vanilla and banana. Mixture might curdle- that is okay.
In a medium bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine.
Add ⅓ flour mixture to butter mixture then ½ the buttermilk. Add another ⅓ flour mixture followed by remaining buttermilk, then remaining flour mixture. Only mix until each is just combined.
Fill muffin cups ½ full with batter.
In a small microwave safe bowl, microwave Nutella for 30 seconds and stir to loosen (more if necessary). Dollop 1 teaspoon Nutella on top of each cupcake. Swirl Nutella into cupcake with a toothpick, using a figure 8 motion.
Bake cupcakes 20-22 minutes or until a toothpick inserted into a Nutella-free section comes out clean. Remove from oven and set pan on wire rack to cool. Cupcakes might be sunken where the Nutella sits- that is normal.
FOR THE FROSTING: Cream butter and peanut butter together in the bowl of a stand mixer fitted with a paddle attachment until well combined and smooth. Add powdered sugar and mix on low until powdered sugar is absorbed. Add vanilla and milk. Beat on med-low for 2 minutes until fluffy and creamy. Spread on cooled cupcakes.
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