Chinny's Banana Butter Cuppycake with Nutella Buttercream

{Banana Butter Cuppycake with Nutella Buttercream}

What you need for the Cuppycake

- Betty Crocker’s SuperMoist White cake premix
- Butter (I used salted, room temperature, to replace oil in the premix)
- Milk (to replace water in the premix)

- Eggs

- Mashed bananas (you can leave the bananas chunky if preferred)

- Cuppycake holders/moulds

- Decoration candy/topping

- Toothpicks / cake tester

What you need for the Buttercream

- Butter (I used salted, soften & not melted)

- Icing sugar (sifted)

- Milk

- Nutella spread

Method

- Follow the instructions on the BC cake mix box

- Replace the ingredients as mentioned above

- Mix well with a hand whisk till batter is smooth

- Add in the bananas and evenly distribute them

- Scoop the mix into your moulds and fill up to 60% full

- Fill up the space in your HCP with the moulds and cook with the smallest fire

- After 5-8mins, use a cake tester or toothpick to check if your cuppycake is cooked

- Cool them off on a cooling rack

Preparing the Nutella Buttercream frosting

- Sift the icing sugar into the soften butter in a big glass/metal bowl

- Pour in just a little bit of milk

- Hand whisk and keep adding the sifted icing sugar till you get medium peak. 

For me, I didn’t want the buttercream to be wayyy too sweet so I used less icing sugar. If you prefer the frosting to be thicker and harder, continue adding the sugar and whisk till you get almost hard peak

- Add a few tablespoons of nutella to the buttercream

Assembling the cuppycake

- Place the cuppycake on a flat surfacing

- Use a star tip and pipe the buttercream with a piping bag into a swirl – biggest from the base to a sharp peak on the tip

- Decorate with the candy / topping

Share the love with your family & friends~! ('  ,')