Banana Nutella Cupcakes couldn't be more divinely delicious. The cream cheese Nutella frosting will really send you over the edge!
How do you like your bananas?
Is that a strange question to start with? My boyfriend, Mikey, likes them after they have just turned yellow, without a trace of softness or brown. Me? I like them covered in brown spots. I will not touch them unless at least 50% of the peel is nearly black. Mikey finds it horribly disgusting, haha!
And when it comes to baking with bananas, they had better be on the verge of totally mush - we’re talking completely black. Actually, I probably use bananas most people would have composted, but what can I say? I think they need to be super duper sweet to bake with!
Regardless of how you like your bananas, you’re going to want to save a few to use in these cupcakes!
The cake base comes from my fave local Seattle cupcake shop, Trophy Cupcakes. I actually adore their cupcakes, and adapt pretty much every cupcake I make from them! (Remember these chocolate cupcakes with lavender goat cheese frosting? Yep, the cake was adapted from Trophy!) The resulting base is full of banana flavor, but not overly sweet. The cake has a light, sugary outer crust, and a moist, tender interior.
But the real star here? The frosting! Everyone knows that Nutella and bananas are a match made in Heaven, but add in cream cheese and you have a perfect trio! The cream cheese lends a slight tang, and silky-smooth texture that butter alone just can’t provide. Of course, due to the cream cheese, it isn’t quite as stiff as traditional buttercreams, but it still pipes very well!
I made a batch of these for my friend for his birthday, and sent a batch to work with Mikey, and everyone loved them! Mikey even had co-workers asking for the frosting recipe right then and there!
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