Banana Cupcakes with Nutella Buttercream by Edible Reflections

Every cupcake I bake has a story. My husband and I own Blues Vintage Guitars here in Nashville, TN. He’s always on the phone buying and selling vintage guitars, and being that we live in Nashville he’s always dealing with a lot of people in the music business. Yesterday, I overheard him on the phone talking to the crew over at Glaser Instruments, which he uses to repair or setup all his guitars. He was asking them about their lunch schedule because he wanted to buy them lunch in appreciation for everything they do for him. Well, being that they all tend to eat at different times. I offered to bake cupcakes for them instead. Genius! 

Banana Cupcakes with Nutella Buttercream by Edible Reflections

Banana Cupcakes with Nutella Buttercream by Edible Reflections

So I go thru my pantry and refrigerator to see what I have. I found two ripe bananas and an unopened Nutella spread jar. Let the baking begin!

Ingredients:

1/2 cup all-purpose flour
1/2 cup self-rising flour
3/4 cups of sugar
2 large eggs (room temperature)
5 tablespoons of unsalted butter (room temperature)
1/2 teaspoon of vanilla extract
1/3 cup of milk
2 mashed ripe bananas
12 Nestlé Rolo chocolates

Nutella frosting ingredients:

5 tablespoons of unsalted butter (room temperature)
6-8 cups of confectioners sugar
1/2 cup of milk
1/2 teaspoon vanilla extract
1 – 13-ounce jar of Nutella spread

Makes enough for 12 cupcakes.

Cupcake Preparation:

1. Make sure the butter and eggs are at room temperature. I leave it out for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
2. Line one 12-cup muffin tin with cupcake papers. Set aside.
3. In a small bowl sift flour and set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and mix well.
5. Add the eggs one at a time and mix well. Make sure to scrape the sides of the bowl.
6. Add the mashed bananas and mix well.
7. In three parts add the flour and alternate with the milk and vanilla. Just beat until mixed (do not over mix).
8. Spoon batter into cupcake liners with an ice cream spoon. Fill until you have about 1/4 inch space from the top. This will give a slight dome look when done.
9. Insert 1 Nestlé Rolo chocolate in the center of each cupcake just exposing the top of the chocolate.
10. Bake for 17 minutes or until cake tester (toothpick) comes out clean when inserted just the middle of the cake.
11. In the meantime, you may get your icing ready. See recipe below.
12. Cool cupcakes in tin for 15 minutes. Then take out of tins and cool completely on a wire rack before icing.
13. Decorate with the Nutella buttermilk icing and maraschino cherries.

Nutella buttercream frosting preparation:

1. In a large mixing bowl place the butter. Add 2 cups of sugar, milk, Nutella spread and vanilla. On medium speed of an electric mixer, best until smooth. Keep adding 2 cups of sugar at a time and beat well.
It should be a nice creamy consistency and thick enough for spreading.
2. Cool in the refrigerator for about 10 minutes to firm the icing.
3. You may store unused icing in air-tight container for up to 3 days.

I have to say that I almost didn’t want to give these cupcakes away. The smell in my kitchen was amazing. Time couldn’t pass by fast enough for me to be able to decorate and eat these scrumptious treats.

The smiles below are just what makes my heart sing. Scott Holyfield and (world-renowned luthier) Joe Glaser of Glaser Instruments are featured below. 🙂

Cupcake guinea pigs (LOL)

Tom Barkstrom and Hunter Allen (below), also of Glaser Instruments. also wanted to pose with my cupcakes before digging in!

Cupcake guinea pigs (LOL)

Thanks so much guys for the kind words! You really don’t know how good it feels to have people appreciate my baking (besides my husband and kids!!!). Don’t worry … you guys are on my list as future taste testers!

Enjoy, Bon Appétit, Buen Provecho!