Loading...Ingredients
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- 2/3 cup butter, softened
- 1 1/4 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup very ripe bananas, mashed
- 1 cup pecans, diced (optional)
- cupcake papers
- 1/2 cup heavy cream
- 1 cup Nutella
- 1 tablespoon butter
- Chopped hazelnuts or almonds for garnish (optional)
Instructions
- Preheat oven to 350 degrees.
- 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.
- Sift together the flour, baking soda, salt, nutmeg, cloves and cinnamon. Slowly mix the dry ingredients into the wet ingredients in three batches.
- Fold in the bananas and pecans.
- Place cupcake papers in a muffin tin and spoon the banana batter into the papers.
- Bake until the cupcakes spring back when touched, about 15 to 20 minutes. Remove from oven a cool.
- For the frosting, heat the cream in the microwave until little bubbles appear.
- Pour the cream over the Nutella and stir well to mix.
- Stir the butter into the Nutella and cream just until melted and glossy.
- 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.
- Sprinkle with chopped hazelnuts or almonds, if desired.