CUPCAKES WITH HAZELNUT AND CHOCOLATE BANANA

The gift that is the banana-hazelnut taste combination is well known to everyone who has ever smeared hazelnut spread over a banana for a pleasant potassium-rich snack. It’s flawless. But include chocolate in the recipe is also just so appropriate.

For the chocolate-hazelnut frosting and chocolate crumb to hang out on top of, the banana cupcake provides the ideal basis. Not a fan of scraps? Add some roasted hazelnuts and dried banana chips as garnish.

No need to stop nibbling on bananas and hazelnuts; in fact, we encourage it. But the next time you have a craving for chocolate, bananas, and hazelnuts, try making these cupcakes. We are right there with you if that is daily.

INGREDIENTS
225g of ripe bananas (2 medium)

85g softened unsalted butter (6 tablespoons)

Sugar 200g (1 cup)

One big egg

110g (1/2 cup) of buttermilk

90g neutral oil, such as grapeseed (1/3 cup plus 2 teaspoons)

(1/3 cup) 85g whole milk

2g (1/2 teaspoon) of banana extract

1 3/4 cups of 225g AP flour

3g (3/4 teaspoon) of baking powder

3g (1/2 teaspoon) baking soda

(1/2 teaspoon) of kosher salt, 2g

A dozen cupcakes are produced, with a few more for backup.

STEP 1 FOR BANANA CUPCAKES

Oven temperature set at 350 °F. Put cupcake liners in a cupcake pan.

STEP 2

Use your hands to mash the bananas after placing them in a small bowl.

STEP 3

In the bowl of a stand mixer with the paddle attachment, combine the butter and sugar. Beat the mixture on medium-high for 2 to 3 minutes, or until it is light and fluffy. At the midway point and the completion of this operation, scrape down the bowl’s sides once more.

STEP 4

Add the egg, and beat for 4 minutes on high. Clean the bowl’s sides with a scraper.

STEP 5

With the mixer running on medium speed, slowly pour the buttermilk, oil, milk, and banana essence into the batter. You should add these liquids in around three minutes. When the mixture is almost white, twice the size of your initial fluffy butter-and-sugar mixture, and totally homogenous, scrape down the sides of the bowl, turn the mixer speed to medium-high, and paddle for an additional 2 to 3 minutes. Don’t hurried the procedure. In essence, you’re squeezing too much liquid into a fatty combination that doesn’t want to accept it. There shouldn’t be any fat or liquid streaks. Stop the mixer, then scrape the bowl’s sides.

STEP 6

In a larger basin, combine the salt, baking soda, baking powder, and flour.

STEP 7

Add the dry ingredients gently while mixing at a very low speed for 45 to 60 seconds, or until the batter comes together. To ensure that there are no AP flour lumps left behind, scrape down the edges of the bowl and continue mixing on low for an extra 45 seconds. Mix just till incorporated before adding the banana mashed.

STEP 8

To fill the cupcake liners two-thirds to three-quarters of the way, use a generous 14 cup. The cupcakes will overflow and sink in the centre if the liners are overfilled. (If you have extra batter, preserve it; after the first batch bakes, add more liners to the cupcake pan and continue.)

STEP 9

For 25 to 30 minutes, bake. The cupcakes will balloon up and double in size, but they will still be slightly thick and buttery. Try gently poking the edges of a couple of the cupcakes with your finger at the 25-minute mark. The cupcakes should slightly bounce back, and the centers should no longer jiggle. Leave the cupcakes in the oven for an additional 3 to 5 minutes if they fail these tests.

STEP 10

Don’t worry, it’s not cheating; let the cupcakes cool on a wire rack or, in a hurry, in the refrigerator or freezer. For up to 5 days, the cupcakes can be kept in the refrigerator wrapped in plastic wrap.