Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting

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Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting

A small container of Coconut Cream Filling used in a cake inspired me to create this Cupcake for dessert  a few days after Easter, during my quest to create new recipes using leftovers and  ingredients from our Easter Feast…I have to say…They the Banana Cupcakes are OUTSTANDING!!!!

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Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting

Banana Cupcake Ingredients

4  tablespoon unsalted butter

1/4 cup vegetable oil

1 cup granulated sugar

1 teaspoon banana extract

1 3/4 cup cake flour; sifted

2 teaspoons vanilla baking powder

1/4 teaspoon kosher salt

1/2 cup whole milk

Step-by-Step

1 cream  butter in bowl of stand mixer fitted with paddle attachment; one minute; scrape down sides of bowl; add sugar; mix on high speed until fluffy

2 add vegetable oil, and banana extract

3  sift together cake flour, baking powder and salt; add dry sifted ingredients and milk to bowl of stand mixer; mix on low speed until flour is fully incorporated; increase speed to medium-high; mix one minute

4  arrange cupcake paper liners in cupcake pan; fill 3/4 of each liner with cake batter

5 bake in preheated 350° oven; 10 to 12 minutes; until toothpick inserted into center of cupcake remove clean; cool completely

6  hollow out centers of each cupcake; so each hollowed cupcake with coconut custard

8 using pastry bag fitted with large star tip pipe new Nutella Buttercream Frosting over top of each cupcake; dust with confectioners’ sugar; serve immediately

Coconut Cream Filling

Ingredients

6 large egg yolks

¼ cup sugar

⅓ cup cornstarch

⅛ teaspoon kosher salt

3 cups whole milk

1 ½ cups sweetened flake coconut

1 ½ teaspoon coconut extract

cooking spray

clear plastic wrap

Step-by-Step

1 in small mixing bowl; whisk egg yolks 1 minute; reserve

2 in medium sauce pan, combine sugar, cornstarch and milk; add milk; continuously whisk over medium heat until mixture thickens and begins to bubble;  approximately 7-10 minutes

3 carefully temper egg yolks by slowly whisking  ½ cup warm thick milk mixture into reserved egg yolks

4  add tempered yolks to sauce pan with warm thick milk mixture; stir over medium heat 3 minutes; remove from heat add coconut; mix well

5 transfer to medium mixing bowl; spry clear plastic wrap with cooking spray; place sprayed side down directly on surface of warm coconut cream filling; cool on counter 20 minutes; refrigerate minimum 2 hours before using * Note: best chilled overnight

*Note: A Coconut Cream Filling Recipe by Martha Stewart, was tweaked and changed by Sista Felicia to create this recipe

Nutella Buttercream Frosting

Ingredients

4 tablespoons unsalted butter

1/3 cup Nutella

1/2 teaspoon pure vanilla extract

1 1/2 cups confectioners’ sugar

2 tablespoons heavy cream

Step-by-Step

1 combine all ingredients in bowl stand mixer fitted with paddle attachment; mix on medium speed until frosting becomes fluffy; best used immediately

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*Note: will keep 3 days in airtight container refrigerated

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12 thoughts on “Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting

  1. I printed out the picture, ate it, and gained two pounds. This diet is not working.

    Let’s just look at the Nutella frosting. I have a jar of Nutella and a jar of Jiff Peanut Butter in my office and sometimes I just eat it straight. But no, that is not good enough for you. Butter, vanilla extract, and heavy cream whipped into the Nutella. My once tasty Nutella taste like wall paper paste now.

    If you brought a couple of these to GMG art show on Friday night I will forgive you for ruining my snack.

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  2. I ate one. Not because I did not want to eat them all but the better angels of my nature and my muffin top told me to eat only one.

    Did I mention I love coconut? This was huge, not my muffin top but my ability to eat only one. This may be a turning point. I hear drum music in the background …

    Like

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