Banana Nutella Ganache Cupcakes

Banana Nutella Ganache Cupcakes
Banana Nutella Ganache 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.

Makes about 18 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)
Preheat oven to 350 degrees F. Grease muffin pans well or use paper liners if you prefer.
Beat sugar and oil in a bowl. 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.

Nutella Ganache Glaze 
In a double boiler over medium low heat, melt together:
  • 1 1/2 cups chocolate chips
  • 1/3 cup whipping cream

When smooth, remove from the heat. You do not want to overheat the chocolate.

Using an electric mixer, blend in:
  • 1/2 cup Nutella
  • 1/2 cup icing sugar
  • 2 -3 tbsp 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.
Banana Nutella Ganache Cupcakes
Banana Nutella Ganache Cupcakes

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