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Banana Mini Cupcakes with Chocolate Hazelnut Frosting

February 6th, 2009 · 6 Comments

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 chocolate hazelnut cupcakes

Banana (Mini) Cupcake Recipe
From The Cupcake Project


  • 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


  • 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: cooking with toddlers · dessert · recipes · sweets

6 responses so far ↓

  • 1 Jill // Feb 6, 2009 at 9:47 am

    The frosting sounds delish!

  • 2 Nurit - 1 family. friendly. food. // Feb 6, 2009 at 12:59 pm

    I love anything with hazelnuts.
    I went and checked the one I bought yesterday. It doesn’t say anything about trans fats though. It does say no preservatives and one of the ingredients is modified palm oil. So Nutella has tans-fats?
    I know Whole Foods sell another brand which is good too… just didn’t occur to me before about the TF. Hmm.

  • 3 foodietots
    Twitter: foodietots
    // Feb 6, 2009 at 5:04 pm

    @ Jill – I meant to dedicate this recipe to you ;-).

    @ Nurit – Hm, I thought that I remembered Nutella having partially hydrogenated peanut oil, but according to Wikipedia they switched to palm oil in late 2007. Thanks for checking your label — I’ll update my post. The organic Rapunzel brand at Whole Foods also has non-hydrogenated palm oil.

  • 4 Jill // Feb 7, 2009 at 6:55 pm

    U says you should dedicate the recipe to him. :)

  • 5 Lauren // Feb 13, 2009 at 4:11 pm

    You should enter these for a chance to be on my Crazy for Cupcakes episode. We are still testing recipes!

  • 6 green bananas healthier // Nov 15, 2014 at 5:42 pm

    I was reading throught some of the posts and i locate them to be altogether motivating. sorry my english is not exaclty the in reality best. would there be anyway to transalte this into my vernacular, spanish. it would in reality better me a lot. since i could compare the english lingo to the spanish language.