Banana cupcakes with Nutella filling and peanut butter frosting
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
These cupcakes are perfect in every way, from the moist cake with a runny filling to the amazing combination of banana, chocolate, hazelnut, and peanut flavors. The bananas mixed into the batter not only infuse the cupcakes with their flavor, but also, together with the sour cream, make them deliciously moist. To bake, you'll need two metal muffin tins with 12 cups each and paper liners. When filling the tins with batter, spoon Nutella chocolate spread into the center of each cup. After baking, it will become the liquid center of the cupcakes. Once the cupcakes have cooled completely, decorate them with buttercream frosting mixed with peanut butter. Your guests will be delighted with this treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 2 and 1/4 cups premium flour
- 1 teaspoon of baking soda
- 0.5 tsp salt
- 165 g unsalted butter, room temperature
- 1.5 cups granulated sugar
- 1 cup mashed bananas (2-3 pcs.)
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup sour cream
- 0.5 cup Nutella
Glaze
- 440 g unsalted butter, room temperature
- 5 cups powdered sugar
- 1/3 cup creamy peanut butter
- 1 tsp vanilla extract
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Recipes with similar ingredients: premium flour, eggs, sour cream, powdered sugar, Peanut butter, chocolate-nut butter, bananas
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Prepare two 12-cup muffin tins by lining each with paper liners.
- Bake cupcakesIn a medium bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until creamy, about 2 minutes. Add the mashed bananas, eggs, and vanilla; beat until smooth. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the sour cream, mixing well after each addition.
- Fill the cupcake liners about halfway with batter; spoon 1 teaspoon of Nutella into the center of each cupcake, then spoon more batter into the cupcake liners to fill three-quarters of the way. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let cool in the pans for 3 minutes, then carefully turn the cupcakes out onto a wire rack and cool completely.
- Prepare the glazeIn a large bowl, beat the butter with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and gradually beat in the powdered sugar until fully combined. Add the peanut butter and vanilla and beat until smooth. Transfer the frosting to a piping bag and pipe onto the cupcakes.
Author of the recipe - Veronica Parent
Categories:
recipe / Festive dishes / Dinner party / Desserts / Cupcakes, biscuits / Cakes /
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