I’ve been a little bit out of control with my sugar intake this week. But that’s totally ok. Monday will start a new week and we’ll be good to go with some more clean eating. But before that, let’s talk cupcakes.
A few weeks ago, Nocciolata sent me some samples of their tasty chocolate hazelnut spread to try. It’s seriously amazing and is certified organic, which cool! I really like that this has actual recognizable ingredients in it. Now, you might remember that I loooooove chocolate hazelnut spread (aka I went crazy with Nutella when I lived in Rome and gained 15lbs, no joke) and my favorite combo by far is chocolate/hazelnut + banana.
So with these samples sitting in my house, I tested out a few recipes for chocolate hazelnut frosting. I failed 3 times and finally went back to the basics: buttercream. Buttercream is delicious and always pleasing. And I knew that the frosting I created would go perfectly with banana cupcakes. So that brings us to these guys:
Lately, the world has gotten ridiculous on the cupcake frosting front (myself included), but sometimes you just want to have a cupcake that looks homemade. You know, like spread with a knife. No fancy piping bags necessary.
Something familiar, comforting and tasty (like chocolate hazelnut spread). Let’s concentrate on flavor, not on looks, because that’s really what this spread is all about: Great Taste.
Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting
1 cup + 1 tbsp flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 stick (1/2 cup) butter
1/2 cup sugar, heaping
2 ripe bananas, mashed
1/4 cup + 2 tbsp whole milk
1/2 tsp vinegar
1 tsp vanilla
1/4 cup butter, softened
1/4 cup chocolate hazelnut spread
3-4 cups powdered sugar
Make cupcakes. Pre-heat oven to 350F. In a bowl combine flour, corn starch, baking soda, baking powder and salt. Set aside. Using a mixer, cream together butter and sugar until light and fluffy (about 2-3 minutes). Add egg and beat for another minute. Add mashed bananas and beat for another minute. Add remaining wet ingredients then start to add dry ingredients. Beat until combined.
Fill lined cupcake pan with 1/4 cup of batter each (or until each cupcake slot is about 3/4 the way full). Bake 15-18 minutes or until golden and cooked through. Remove from oven and set aside to cool completely. This recipe will yield about 13-14 cupcakes.
Next make the frosting. Beat together butter and chocolate hazelnut spread. Gradually add powered sugar until it gets a thick spreadable consistency. If it’s too thick, thin out with a bit of milk. Spread frosting on cupcakes. Top with sprinkles if you like, then serve! (P.S. You can totally add more Chocolate Hazelnut spread to this frosting have it be even more flavorful, you just might have to adjust the powdered sugar amount. I would have added more but I ran out of samples with my many fails).
I’m definitely a fan of the chocolate-hazelnut + banana combo! What’s your favorite thing to combine with chocolate-hazelnut spread?
Thanks to Nocciolata for the samples! Be sure to check them out.