Banana Cupcakes with Nutella Whipped Cream

Nutella Whipped Cream Frosting

I have eaten so much Nutella whipped cream in the last half hour, I might barf.

But, lo, how good it was while it lasted.

In my effort to make a dessert that is totally Pinterestable, I decided to mix something up with everyone’s favorite European Hazelnut Spread. (I tried with my home made pop tarts last time– good, but not this good.)

I used this recipe from Gina Neely on the Food Network for the cupcake base, but replaced the sour cream with whipped cream cheese because it’s TOTALLY the same thing, and I didn’t feel like putting on real pants to walk to the grocery store for sour cream.

And I think this has to be said:  cream that butter and sugar for a long time.  Like, longer than you think you have to.  Like, turn on the KitchenAid and walk away, distract yourself from the sound of it churning away in the kitchen, and then when you think, “Oh, I was baking something…” distract yourself for a while longer.

Then return to your sugarbutter.

Because it will get fluffy.  Margo levels of fluffy.

chow chow faceSee?  Fluffy.

This is the first time ever I’ve made a recipe for 12 cupcakes and actually got 12 cupcakes.

Even though I ate about 1/2 cup of batter, too.

It’s good batter.  Sweeter than muffin batter.

The cupcakes bake up all nice and brown…

And then I whipped up a half pint of heavy whipping cream, and folded in a half cup of Nutella.

Banana Cupcakes with Nutella Whipped Cream
So yummy.

David called this cupcake “mature-tasting,” but I think that’s just code for “icing isn’t grainy with a pleasant mixture of shortening and powdered sugar.”

Whatcha think?

Shared at Savvy Southern Style/ Blue Cricket/ Somewhat Simple

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  1. i’m very surprised at how well they came out! i hope the whipped cream doesn’t melt right off.

  2. i haven’t had it in the house in a while, because it has the tendency to maaaagically disappear when i’m not looking (ahem, boyfriend, ahem)

  3. This post made me lol… Especially the ‘turn on your kitchen-aid mixer & walk away’ method.

    Ps: add this to the list of things I’d pay you to make & send to me.

  4. Yum. I love banana cupcakes or any fruit cupcakes, although I always find it a challenge to make them more cupcake and less muffin like. These sound great. I admit I’ve never tried the whipped cream for sour cream sub, I guess because I assumed that the acid in the sour cream would make it react differently, kind of like buttermilk. But it sounds like it worked out well!

  5. What a great blog header, love it.

    I saw you on My Girlish Whims and wanted to invite you to my new link party. Last week we had over 300 links, it was so much fun. It will run every Friday evening through Sunday. Hope to see you there. You can find the party button now on the blog if you want it for a reminder.

  6. looks amazing. I just bought some nutella & was wanting to get creative with it. can’t wait to try this.

  7. These look delicous!!! I love anything banana and of course, Nutella–but I’ve never thought about combining the two! :)

  8. O.M.G this is amazing. No words. You just made my day. Or week. Or year. Hell, you made my life. This kind of creativity is what food is for!

  9. I have had a long love affair with the marriage of nutella and banana flavors! These are to DIE FOR!! And, unfortunately for me, that is getting closer to the truth now :(
    I have been Nutella-free for over a year now!! I no longer regret the Nutella eating parties I hosted in the Teacher’s Lounge at my job! I LIVED while I could!!

    …someday I will cheat for Nutella I am sure. In fact… I think I know how to make some gluten-free banana cupcakes. **evil thoughts are growing**

    hee hee >:o)

  10. I can almost smell them from here. Can you believe I have never made cupcakes? And never eaten Nutella? This would be an experience for me!

  11. YUM!! Banana and Nutella!! I just happen to have some bananas and a new jar of Nutella I was wondering what to do with. This answers the question!

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