Banana Cupcakes with Nutella Ganache
Recipe type: Dessert
Cuisine: American
Serves: 12 to 18
Nutella Ganache puts a fun and modern spin on this old family Banana Cupcake Recipe.
  • ⅔ cup butter, softened
  • 1¼ cup sugar
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 teaspoon vanilla
  • 1½ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup very ripe bananas, mashed
  • 1 cup pecans, diced (optional)
  • cupcake papers
  • ½ cup heavy cream
  • 1 cup Nutella
  • 1 tablespoon butter
  • Chopped hazelnuts or almonds for garnish (optional)
  1. Preheat oven to 350 degrees.
  2. Beat the butter and sugar together in a large mixing bowl on medium speed until light and fluffy. Beat in the eggs one at a time. Stir in the buttermilk and vanilla.
  3. Sift together the flour, baking soda, salt, nutmeg, cloves and cinnamon. Slowly mix the dry ingredients into the wet ingredients in three batches.
  4. Fold in the bananas and pecans.
  5. Place cupcake papers in a muffin tin and spoon the banana batter into the papers.
  6. Bake until the cupcakes spring back when touched, about 15 to 20 minutes. Remove from oven a cool.
  7. For the frosting, heat the cream in the microwave until little bubbles appear.
  8. Pour the cream over the Nutella and stir well to mix.
  9. Stir the butter into the Nutella and cream just until melted and glossy.
  10. Remove the paper from the cupcakes. Pour the ganache into a shallow dish and dip the top of the cupcakes unto the ganache. Hold the cupcake upside down for a few seconds to allow the excess to drip off. Or, leave the papers on and spoon the ganache over the top of the cupcakes.
  11. Sprinkle with chopped hazelnuts or almonds, if desired.
Recipe by Mother's Niche at