Banana Mini Cupcakes with Chocolate Hazelnut Frosting

We were invited to a toddler pre-game playdate on Super Bowl Sunday and brought these mini cupcakes. The bananas added enough sweetness that I was able to reduce the sugar in the recipe by half; the frosting of course more than compensates for the not-too-sweet cake. I called it Nutella frosting, but I actually used an organic chocolate hazelnut spread from Whole Foods.

Banana (Mini) Cupcake Recipe
From The Cupcake Project

Ingredients:

• 1/2 cup butter, at room temperature
• 1 cup sugar (I used 1/2 cup raw sugar)
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 2 cups all purpose flour
• 1 teaspoon vanilla
• 2 bananas

Instructions: Cream butter and sugar in mixing bowl. Mix in eggs one at a time until incorporated. Add sour cream, flour and baking soda and mix just until ingredients are combined. Add vanilla and mashed bananas and mix until smooth. Drop batter by tablespoons into lined mini cupcake tin. Bake at 350 degrees for 15 minutes, until toothpick comes out clean, but be sure to remove before they start to turn brown. (For full-size cupcakes, bake 20 minutes.)

Chocolate Hazelnut Frosting

Ingredients:

• 1/3 cup butter, softened
• 1/2 cup chocolate hazelnut spread, melted
• 1 pound confectioners sugar
• 2-3 tablespoons milk, additional as needed

Instructions: Combine all ingredients in mixing bowl and mix until smooth. Add additional milk as needed to reach spreadable consistency. Frost cupcakes and top with banana or chocolate flavored jelly beans. Enjoy!

Tags: banana, chocolate, cooking with toddlers, cupcakes, kid-friendly, sweets, toddler-approved, treats

cooking with toddlers, dessert, recipes, sweets | RSS 2.0 | Respond | Trackback |