Nutella Ganache Banana Cupcakes. The perfect use for over ripe bananas. Moist tender banana cupcakes with rich Nutella glaze.
Nutella Ganache Banana Cupcakes
What a great way to beat the mid week blues…and a great way to use those speckled bananas o the counter top too.
Great for after school snacks or to pack in lunchboxes, these moist cupcakes get dipped in a rich, chocolatey Nutella ganache glaze to finish them off to pretty perfection.
Nutella Ganache Banana Cupcakes
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Nutella Ganache Banana Cupcakes
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Nutella Ganache Banana Cupcakes
Nutella Ganache Banana Cupcakes
The perfect use for over ripe bananas. Moist tender banana cupcakes with rich Nutella glaze.
Ingredients
For the cupcakes
- 1 cup white sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 1/2 tsp vanilla extract
- 3 medium bananas. mashed
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup orange juice
- 3/4 cup semi sweet chocolate chips, optional
For the Nutella Ganache Glaze
- 1 1/2 cups chocolate chips
- 1/3 cup whipping cream
- 1/2 cup Nutella
- 1/2 cup icing sugar
- 2 -3 tbsp milk
Instructions
To prepare the cupcakes
Preheat oven to 350 degrees F.
Grease muffin pans well or use paper liners if you prefer.
Beat sugar and oil in a bowl for just a few minutes.
Add eggs, vanilla and mashed banana.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Spoon the batter into the cupcake pans, filling them about 2/3 full. Bake for 15- 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool completely on a wire rack before dipping the tops of the cupcakes into the Nutella Ganache Glaze.
To prepare the Nutella Ganache Glaze
In a double boiler over medium low heat, melt together the chocolate chips and whipping cream.
When smooth, remove from the heat. You do not want to overheat the chocolate.
Using an electric mixer, blend in the Nutella, icing sugar and milk. You may need to add a little more milk if your glaze seems too thick.
Transfer the glaze into a small narrow bowl. This makes it easier to dip the cupcakes.
Dip the tops of the cupcakes into the glaze, giving them a 180 degree twist to create the swirl on top before pulling them out of the ganache.
Allow the ganache to set for an hour or so before serving. Store in an airtight plastic container.
Nutrition Information
Yield
18Serving Size
Amount Per Serving Unsaturated Fat 0g
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Noelle Perry-Earle
Monday 18th of January 2016
Wondering would this recipe work as a snack cake? It looks like it would probably work in a 9x9" pan.
Ashley
Friday 7th of August 2015
Made these last night and they are delish! I skipped the frosting to try and keep them a little healthier....and I was being lazy. The recipe was very easy to follow and these little guys have been a hit at work. Highly recommend these! Can't wait to try one of your velvet cake recipes!
kparks2
Wednesday 14th of May 2014
I just made these. Since I am dieting I cannot personally taste test them. The recipe was simple and easy and from what I can tell they cupcakes are very moist. I was concerned since there was not much liquid used but the amounts seem perfect. (I can comment more tomorrow when my co workers test them ha ha ha). I love the spin on basic ganache by adding nutella. I subbed the remaining milk for the frosting with whipping cream since I had a little left and I used JIF hazlenut spread. Awesome ganache which I will make again. Great recipe and super easy! Thanks!
Barry C. Parsons
Wednesday 19th of February 2014
For sure Annette. You could glaze the loaf too.
Annette
Wednesday 19th of February 2014
Would this be convertible into a loaf? I find loaves are a bigger hit at our house....