Coconut Banana 3-Milk Cupcakes with Nutella Buttercream
Ingredients
The cupcakes
-
¾
cup
canola oil
-
¾
cup
granulated sugar
-
5
units
eggs
-
2
teaspoons
vanilla
-
1
cup
very ripe mashed bananas
-
1½
cups
all purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
coconut milk
-
½
cup
goat milk or regular whole milk
-
1
14-ounce can
sweetened condensed milk
-
2
teaspoons
vanilla
Nutella Buttercream
-
2
sticks
unsalted butter, softened
-
1-2
cups
powdered sugar
-
¾
cup
Nutella
-
2
teaspoons
vanilla
-
2-4
tablespoons
heavy cream or full fat coconut milk
-
1
pinch
salt
-
to taste
units
toasted coconut + fun decorations for topping
Instructions
- Preheat the oven to 350°F and prepare muffin cups with liners or grease them.
- In a mixing bowl, combine oil, sugar, eggs, and vanilla until well mixed and pale yellow.
- Stir in the mashed bananas.
- Add flour, baking powder, and salt, mixing until combined.
- Divide the batter among the muffin cups, filling each three-quarters full, and bake for 20 minutes.
- Allow cupcakes to cool slightly, then transfer to a baking sheet and poke holes in the tops.
- In a separate bowl, whisk together coconut milk, goat milk, sweetened condensed milk, and vanilla.
- Pour the milk mixture over the cupcakes, allowing them to absorb it, and refrigerate for 2-3 hours.
- To make the buttercream, beat the softened butter and powdered sugar until light and fluffy.
- Add Nutella and vanilla, mixing until combined, then add heavy cream and salt, whipping until fluffy.
- Frost the cooled cupcakes with the Nutella buttercream and top with toasted coconut.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
319
Total fat
18g
Total carbohydrates
36g
Total protein
3g
Sodium
150mg
Cholesterol
60mg
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