Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting

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

*Note: will keep 3 days in airtight container refrigerated