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Oh um, hey Friday, meet my 3-milk cupcakes…with Nutella buttercream. ?
If there was ever a Friday for cupcakes, today is that Friday. For one, it’s been kind of a brutally painful week. Getting wisdom teeth pulled is zero fun and I cannot wait to have all the pain soon be gone. Crossing my fingers that happens ASAP, cause man I am over the throbbing pain. Two, it snowed again this week… a lot. SOOO over the snow. And finally reason number three, this Friday should be all about cupcakes (with Nutella buttercream!!)?
Easter is Sunday and everybody knows Easter Sunday should be filled with chocolatey goodness.
Therefore I’m going to get right down to the cupcakes today. Honestly, words cannot describe how much love I have for these Coconut Banana 3-Milk Cupcakes. They’re simply perfect in every way. Let’s start at the cupcake and then move onto the buttercream.
The cupcake itself, is all on delish. It’s vanillay, bananay and hinted with a subtle touch of coconut flavor. For some reason whenever I think Easter, I think coconut. I know most people think carrots, deviled eggs, carrot cake and ham, but I dunno I’m a coconut girl. Ok, while this year I did do a little combo: see my coconut carrot cake cheesecake 🙂
Anyway, the point here is, if you simply wanted a yummy banana cupcake this would be a great recipe. Me being me though, I of course had to take it a step…or two, further. Which leads me to the three milks. If you’re wondering what the heck that’s all about, let me explain. A three milk cake is amazing. Basically, you bake a cake, poke a bunch of holes in the top and then pour a sweet milk mixture over the cakes. Typically the mixture consists of whole milk, coconut milk and sweetened condensed milk. I used goat milk in place of the whole milk, which I HIGHLY recommend, but if you don’t feel like buying goat milk, use whole milk, almond milk or any other milk you love.
And yeah, I know it sounds really weird to be pouring milk onto you cake, but you guys it’s a magical, magical thing. The cake just soaks up the milks leaving you with a light, moist and sweet cake. Honestly, it’s everything.
Just trust me here, mmm k?
GOOD.
Moving on now to that buttercream frosting. Oh that Nutella buttercream, this is a recipe that everyone should have up their sleeve. It’s perfect for pretty much any cake, cupcake, brownie, baked doughnut, whatever. It’s flipping good.
All I did was replace the cocoa powder in my favorite chocolate buttercream recipe with Nutella. The return the result was a creamy, milk chocolate buttercream that yes, you could totally just sit and eat with a spoon…
Not going to lie, I was kind of starving for any and all foods Sunday night. Since I couldn’t eat or chew anything, this frosting was my little piece of heaven. One spoon + me + lots of guzzling salt water afterward.
No shame. No shame at all…but I could have done without the swishing and swirling of salt water after. Again, I cannot wait until my mouth is all back to normal again.
UGH.
OK ok, so what happens when the cupcake and buttercream meet??
You get one KILLER of a cupcake. I mean, really, KILLER! The fun thing about these cupcakes is that they are great for taking to parties, serving to kids and then taking the leftovers home for yourself.
TIP: if you’re making these for Easter and want to ensure that you have some cupcakes left for yourself, I highly recommend doubling the recipe and saving a batch just for you (ok and maybe a significant other). What, it’s just smart thinking, and hey, it’s EASTER!
Chocolate time!
Real quick before I leave you guys for the weekend, here are some of my favorite Easter Brunch, dinner and dessert recipes. Enjoy!
Drinks
Brunch/Mains/Sides
- Blueberry Muffin Granola Greek Yogurt Breakfast Bowls
- Green Banana Crepes with Whipped Greek Yogurt
- Cream Cheese Stuffed french Toast with Raspberries
- One Pan Lemon Roasted Salmon
- Greek Lamb Skewers
- Spring Pea and Carrot Salad
- Salmon Fajita Salad Boats
Sweets
- Coconut Eton Mess Cake
- Coconut Carrot Cake Cheesecake
- Cheesecake Eggs with Shortbread Soldiers
- Chocolate Coconut French Silk Banoffee Tart
And here is a complete and SIMPLE Easter Menu if you want to take all the thinking out!
Coconut Banana 3-Milk Cupcakes with Nutella Buttercream.
Servings: 24 Cupcakes
Calories Per Serving: 319 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup canola oil
- 3/4 cup granulated sugar
- 5 eggs
- 2 teaspoons vanilla
- 3 very ripe mashed bananas about 1 cup mashed banana
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 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
- 3/4 cup nutella
- 2 teaspoons vanilla
- 2-4 tablespoons heavy cream or full fat coconut milk
- pinch of salt
- toasted coconut + fun decorations for topping
Instructions
- Preheat the oven to 350 degrees F. Line 20-24 muffins cups with cupcake liners or grease with cooking spray.*
- In a large mixing bowl, beat together the oil, sugar, eggs and vanilla until the mixture is well combined and pale yellow in color. Stir in the mashed bananas.
- Add the flour, baking powder and salt and mix until fully combined.
- Divide batter evenly among the prepared pans, filling each three-quarters full. Bake 20 minutes or until a toothpick inserted into the center comes out clean, do not over bake. Allow the cupcakes to cool slightly and then transfer the cupcakes to large a rimmed baking sheet. Using a skewer, make holes all over the top of the cupcakes.
- In a bowl, whisk together the coconut milk, goat milk (or regular milk), sweetened condensed milk and vanilla until combined. Gently pour the milk over each cupcakes, ensuring it gets down into the cupcakes nooks and crannies. You may not need to use all the milk (save any leftover for basting during chill time). Refrigerate for 2–3 hours or until the milk mixture has been absorbed. During this time, I like to spoon more milk over the cupcakes to make sure they a staying moist and really soaking up all the milk they can.
- To make the buttercream, Add the butter and 1 to 1 1/2 cups powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the Nutella and vanilla and beat more, scraping down the sides as needed, another 2 minutes or until there are no streaks of white. Add 2 tablespoons of the heavy cream + a pinch of salt and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoons of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
- Frost the cupcakes generously with the Nutella buttercream. Sprinkle with toasted coconut and decorate as desired. Cakes should be kept in the fridge and brought to room temperature 20-30 minutes before serving.
Notes
*Alternately you cane bake these cupcakes in 12 (8 ounce) ramekins. Baking time should be about 15-20 minutes.
I mean? It doesn’t get any better…or sweeter. Have a great Easter guys!
This post was originally published on March 25, 2016
Want to make these luscious banana coconut cupcakes with Nutella buttercream frosting this Easter (2017); however, I am unclear on two of the ingredient measurements as listed. Please clarify for me:
1. Nutella Buttercream Notes notes – 2 Cup Sticks unsalted butter softened, 1. Which is it? 2 cups butter which = 4 sticks, OR 2 Sticks butter which = 1 cup butter? Not sure what you mean, or what the ,1 means at the end
2. Cupcake Ingredient notes – 1 oz can Sweetened Condensed Milk 14. I’ve never seen a 1 oz can, and what does the 14 mean. How much sweetened condensed milk is used? Please respond to me email noted below with the exact amount used for butter and sweetened condensed milk, would very much appreciate, sorry I don’t understand.
I am so sorry for the confusion! Recipe has been fixed to read correctly. you need 2 sticks butter for the buttercream and 1 can sweetened condensed milk. Let me know if you have other questions. Thanks!
Just made these and they are magnificent! The banana in the batter really makes the differeence, they make the cake so moist. I realized I didn’t have canola oil so I used coconut oil, and it turned out just fine. I did find my 3 milk mixture to be runnier than yours looked, but no bother. They were delicious and easy to do, and I look forward to eating this whole batch and making them again!
Wooowoo! SO happy you liked the cupcakes Kelsey! Glad the coconut oil worked well!! Probably tasted great! Thank you for commenting(:
oh my goodness!! I just made these and they are heavenly! My family loved them. Thank you for sharing!!
So happy everyone enjoyed! Thanks Mindy !! ((:
I wanted to say thank you for this recipe! I made it into a 13 x 9 cake for easier transport and I’m so happy that all of my friends really liked the cake… especially the nutella frosting. 🙂 I unfortunately had much less coconut milk than I thought so the coconut taste ended up being masked by everything else, but I really liked the combination of a moist banana cake with nutella… it was really good and not very hard to make at all. Definitely making this cake again in the future!
I love Fridays 😀 anyways, these cupcakes look to die for! I love the way you made them, and the coconut, banana and Nutella combo is so perfect!
I am totally drooling over these cupcakes. I’ve never made a tres leches cake before but now I cannot wait!
Such pretty cupcakes, I love that Nutella buttercream. Hope your mouth is feeling better!
Oh my goodness, here I am craving dessert before 8AM! These are stunning… drooling!!
The texture is beautiful! And the Nutella buttercream takes them to a whole new level of yumminess 😉 .
These look heavenly! I can’t wait to try them! I adore your site and your photos are
beautiful. Today, I made your chocolate chip cookie dough stuffed pretzels. They were a HUGE Easter hit! Thank you for sharing your talent.
You had me at Nutella buttercream! This is a lovely Easter dessert idea, I’m bookmarking it for next year!
Well, this is exciting ! I have never had a 3 milk cake before, so looking forward to trying this. Sounds amazing ! Love the toasted coconut idea for the topping, I am a huge coconut fan. Dying to make these Tieghan 🙂
Hey, I am sorry you are still battling with the throbbing, I hope that by the time you read this, you are feeling loads better and are feeling more normal again. 🙂
Have a great weekend 🙂
These cupcakes look irresistible!
Amazing recipe! Long time reader- first time commenter. 🙂 Two questions! Would this work as a cake instead of cupcakes? And secondly, since Nutella is pretty sweet on its own could I skip the powdered sugar in the frosting? Thank you and get better soon!
Hi Natalie!!
Yes, this will work great as a one layer cake and yes, you can either reduce or omit the powdered sugar. Just taste the frosting as you make it and add more ass needed. Let me know if you have more questions. Thank you so much for reading!! 🙂
Oh yum!!
Thank you so much, Erin! Have a great Easter!