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Chocolate Hazelnut Banana Cupcakes w/ Marshmallow Frosting

 
One serving costs about $1.23

$1.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish American
spoonacular Score:48%

Spoonacular Score: 48%

 

The recipe Chocolate Hazelnut Banana Cupcakes w/ Marshmallow Frosting could satisfy your American craving in around 45 minutes. For $1.1 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 684 calories, 7g of protein, and 36g of fat. It works well as a dessert. A mixture of salt, cream, bananas, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Foodista has 1 fans. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Try Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting, Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting, and Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps baking powder
baking powder
2 tsps
2 tsps baking soda
baking soda
some
some sweetened banana chips
sweetened banana chips
1 cup
1 cup bananas
bananas
1 cup
1 cup brown sugar
brown sugar
1 cup
1 cup butter
butter
some
some light cocoa powder
light cocoa powder
2
2  eggs
eggs
1 cup
1 cup flour
flour
2 Tbsps
2 Tbsps heavy cream
heavy cream
10 oz
10 oz regular chex
regular chex
3 cups
3 cups milk
milk
9.5 oz
9.5 oz nutella
nutella
6 Tbsps
6 Tbsps powdered sugar
powdered sugar
0.5 tsps
0.5 tsps salt
salt
3 Tbsps
3 Tbsps sour cream
sour cream
1 tsp
1 tsp vanilla
vanilla
1.5 tsps
1.5 tsps vanilla extract
vanilla extract
0.5 tsps baking powder
0.5 tsps
baking powder
2 tsps baking soda
2 tsps
baking soda
some sweetened banana chips
some
sweetened banana chips
1 cup bananas
1 cup
bananas
1 cup brown sugar
1 cup
brown sugar
1 cup butter
1 cup
butter
some light cocoa powder
some
light cocoa powder
2  eggs
2
eggs
1 cup flour
1 cup
flour
2 Tbsps heavy cream
2 Tbsps
heavy cream
10 oz regular chex
10 oz
regular chex
3 cups milk
3 cups
milk
9.5 oz nutella
9.5 oz
nutella
6 Tbsps powdered sugar
6 Tbsps
powdered sugar
0.5 tsps salt
0.5 tsps
salt
3 Tbsps sour cream
3 Tbsps
sour cream
1 tsp vanilla
1 tsp
vanilla
1.5 tsps vanilla extract
1.5 tsps
vanilla extract

Equipment

baking paper
baking paper
muffin liners
muffin liners
baking sheet
baking sheet
stand mixer
stand mixer
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
broiler
broiler
knife
knife
whisk
whisk
bowl
bowl
oven
oven
baking paper
baking paper
muffin liners
muffin liners
baking sheet
baking sheet
stand mixer
stand mixer
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
broiler
broiler
knife
knife
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Toasted Marshmallow Buttercream:
  2. Place room temperature butter in your stand mixer and mix until light and fluffy, about a minute or two. Stop and scrape down the bowl and then slowly add in powdered sugar and salt. Again, stop and scrape down the bowl and then mix in heavy cream and vanilla.
  3. Now, toast the marshmallows in the oven. Set your broiler (mine is 500 degrees F) and let it warm up for a minute.
  4. Then prep a rimmed cookie sheet with parchment paper and lay marshmallow down in a single layer.
  5. Toast these for about 5 minutes, watching constantly, or until they're golden brown and melty! You may need more or less time depending on the placement of your oven racks - mine was just in the middle. Immediately scrape the toasted marshmallows into the mixer and beat until fluffy.
  6. Set aside. The frosting won't be thick enough to frost the cupcakes yet. That's why I make the frosting first, so it has a chance to set while you make and cool the cupcakes.
  7. Banana Cupcakes:
  8. Prep a standard sized muffin tin and line it with cupcake liners.
  9. Preheat the oven to 350 degrees F.
  10. Whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.
  11. In another bowl combine whole milk, sour cream, and vanilla. Set aside.
  12. In your stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
  13. Now add in the milk/sour cream/vanilla mixture.
  14. Then beat in two eggs, one at a time.
  15. Add in the dry ingredients and mix until *just combined*.
  16. Lastly, add in peeled and mashed ripe bananas! Give this a quick stir, making sure to not over mix!
  17. Using a cookie scoop to fill each cupcake liner.
  18. Bake these in the preheated oven for about 16-20 minutes (mine took 18), or until the tops are golden brown and an inserted toothpick comes out clean.
  19. Remove the cupcakes immediately and cool on a wire rack.
  20. Assembling:
  21. Once the cupcakes have cooled, cut a small hole in the center of each cupcake.
  22. I used a knife to gently spoon the Nocciolata (or similar chocolate hazelnut spread) into each opening.
  23. Once each opening has been filled, your toasted marshmallow frosting should be firm! Frost each cupcake however you like. I chose to pipe the frosting on. If you do, make sure to use a round hole piping tip. I was going to pipe these on with a star tip, but the marshmallow chunks kept getting stuck. It is extremely thick, so if you want to keep it simple, feel free to just spread the frosting on with a knife!
  24. If you're feeling up for it, top with a banana chip, a drizzle of Nocciolata, or a small sprinkling of cocoa powder!
  25. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.23
Ingredient
½ teaspoons baking powder
2 teaspoons baking soda
some sweetened banana chips
1 cup bananas
1 cup brown sugar
1 cup butter
some light cocoa powder
2 eggs
1 cup flour
2 tablespoons heavy cream
10 ounces regular chex
3 cups milk
9.5 ounces nutella
6 tablespoons powdered sugar
3 tablespoons sour cream
1 teaspoon vanilla
1.5 teaspoons vanilla extract
Price
$0.01
$0.01
$2.40
$0.20
$0.71
$1.95
$0.19
$0.48
$0.17
$0.16
$3.39
$0.99
$2.98
$0.15
$0.24
$0.30
$0.45
$14.79

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
685 Calories
8g Protein
36g Total Fat
86g Carbs
11% Health Score
Limit These
Calories
685
34%

Fat
36g
56%

  Saturated Fat
26g
167%

Carbohydrates
86g
29%

  Sugar
51g
57%

Cholesterol
79mg
26%

Sodium
605mg
26%

Alcohol
0.29g
2%

Caffeine
3mg
1%

Get Enough Of These
Protein
8g
17%

Manganese
1mg
86%

Folate
237µg
59%

Iron
9mg
53%

Fiber
7g
29%

Vitamin B2
0.47mg
28%

Zinc
3mg
24%

Vitamin B1
0.35mg
23%

Phosphorus
234mg
23%

Vitamin B6
0.44mg
22%

Vitamin B12
1µg
20%

Magnesium
76mg
19%

Vitamin A
949IU
19%

Calcium
188mg
19%

Vitamin B3
3mg
18%

Copper
0.35mg
18%

Selenium
11µg
16%

Potassium
543mg
16%

Vitamin E
1mg
13%

Vitamin D
1µg
12%

Vitamin B5
0.88mg
9%

Vitamin C
5mg
7%

Vitamin K
3µg
3%

covered percent of daily need

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