It’s been a while, and my lovely collection of cupcake liners were crying out in loneliness. So, with that said, I decided to finish off the jar of Nutella, sorry kids, and bake today.
This is a banana cupcake to which I added a few tablespoons of Frangelico. For those of you who do not know, Frangelico is an Italian liqueur made from Hazelnuts. It is quite delicious. Now, of course, you can omit this. This also holds true for the icing. You can, by all means, omit the banana liqueur in that, but I would replace it with milk or cream. I just happen to like it and the little kick it gives.
This recipe makes about 18 cupcakes.
Banana Frangelico Cupcakes
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups of sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup, mashed, ripe bananas
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 3 to 4 Tbsp. of Frangelico Liqueur
Line a muffin pan with cupcake liners.
Preheat oven to 350°.Mash the bananas.
In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Mix in Frangelico.
I use this dry buttermilk. It’s great. I always have it on hand.
Fill 18 paper-lined muffin cups two-thirds full. Once again, I used the handy ice-cream scooper.
Put into the oven and cook for about 22 minutes or until a toothpick inserted in center comes out clean.
No peeking! ( I peeked)
When done, remove from oven and cool on a wire rack.
See? I used all the Nutella.
Nutella Banana Liqueur Icing
- 2 sticks unsalted butter, softened
- 1 cup Nutella
- 1 Tbsp. vanilla extract
- 2 pounds confectioners’ sugar, sifted (one bag)
- 4 Tbsp. milk, Half and Half or heavy cream
- pinch of kosher salt
- 2 Tbsp. banana liqueur
In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
Add salt, vanilla, and 4 tablespoons of heavy cream or milk. Blend until creamy and moist.
Add about 3 Tbsp. of banana liqueur. If you omit this, use the same amount of cream or milk instead.
Fill a piping bag with frosting and decorate cupcakes, as desired. I used chopped hazelnuts and a banana chip for a garnish.