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Chocolate Hazelnut Banana Cupcakes w/ Marshmallow Frosting
$1.09 per serving
1 likes
Ready in 45 minutes
12
dessert
American
Spoonacular Score: 14%
My notes:
Chocolate Hazelnut Banana Cupcakes with Marshmallow Frosting might be just the American recipe you are searching for. One serving contains 678 calories, 7g of protein, and 36g of fat. This recipe serves 12. For $1.09 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. If you have eggs, bananas, regular sized marshmallows, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. It works best as a dessert, and is done in around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. If you like this recipe, you might also like recipes such as Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting, Banana Cupcakes with Bourbon Butterscotch Filling and Toasted Marshmallow Frosting, and Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting.
Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Ingredients
0.5 tsps
0.5 tsps
baking powder
some
some
sweetened banana chips
some
some
light cocoa powder
2 Tbsps
2 Tbsps
heavy cream
283.5 g
10 oz
regular sized marshmallows
6 Tbsps
6 Tbsps
powdered sugar
1.5 tsps
1.5 tsps
vanilla extract
0.5 tsps
0.5 tsps
baking powder
some
some
sweetened banana chips
some
some
light cocoa powder
2 Tbsps
2 Tbsps
heavy cream
283.5 g
10 oz
regular sized marshmallows
6 Tbsps
6 Tbsps
powdered sugar
1.5 tsps
1.5 tsps
vanilla extract
Equipment
Instructions
- Toasted Marshmallow Buttercream:
- 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.
- Now, toast the marshmallows in the oven. Set your broiler (mine is 500 degrees F) and let it warm up for a minute.
- Then prep a rimmed cookie sheet with parchment paper and lay marshmallow down in a single layer.
- 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.
- 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.
- Banana Cupcakes:
- Prep a standard sized muffin tin and line it with cupcake liners.
- Preheat the oven to 350 degrees F.
- Whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.
- In another bowl combine whole milk, sour cream, and vanilla. Set aside.
- In your stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
- Now add in the milk/sour cream/vanilla mixture.
- Then beat in two eggs, one at a time.
- Add in the dry ingredients and mix until *just combined*.
- Lastly, add in peeled and mashed ripe bananas! Give this a quick stir, making sure to not over mix!
- Using a cookie scoop to fill each cupcake liner.
- 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.
- Remove the cupcakes immediately and cool on a wire rack.
- Assembling:
- Once the cupcakes have cooled, cut a small hole in the center of each cupcake.
- I used a knife to gently spoon the Nocciolata (or similar chocolate hazelnut spread) into each opening.
- 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!
- If you're feeling up for it, top with a banana chip, a drizzle of Nocciolata, or a small sprinkling of cocoa powder!
- Serve immediately.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.15
Ingredient
½ teaspoons baking powder
2 teaspoons baking soda
some sweetened banana chips
1 cup bananas
1 cup brown sugar
1 cup brown sugar
1 cup butter
some light cocoa powder
2 eggs
1 cup flour
2 tablespoons heavy cream
10 ounces regular sized marshmallows
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
$0.71
$1.95
$0.19
$0.48
$0.17
$0.16
$1.72
$0.99
$2.98
$0.15
$0.24
$0.30
$0.45
$13.83
Nutritional Information
Quickview
747 Calories
6g Protein
35g Total Fat
104g Carbs
2% Health Score
Limit These
Calories
747k
Fat
35g
Saturated Fat
26g
Carbohydrates
104g
Sugar
79g
Cholesterol
79mg
Sodium
494mg
Alcohol
0.29g
Caffeine
3mg
Get Enough Of These
Protein
6g
Manganese
0.81mg
Fiber
4g
Phosphorus
162mg
Calcium
162mg
Magnesium
59mg
Vitamin B2
0.24mg
Vitamin A
698IU
Selenium
9µg
Iron
2mg
Copper
0.27mg
Potassium
476mg
Vitamin E
1mg
Vitamin B1
0.17mg
Vitamin B6
0.21mg
Folate
33µg
Vitamin B12
0.5µg
Vitamin B5
0.77mg
Zinc
1mg
Vitamin B3
1mg
Vitamin D
0.86µg
Vitamin C
2mg
Vitamin K
2µg
covered percent of daily need
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