These chocolate hazelnut banana cupcakes with marshmallow frosting are outta this world! A simple, moist banana cupcake is stuffed with Nocciolata, and smothered in a toasted marshmallow frosting. The bits of toasted marshmallow in the frosting create an amazing texture!
Chocolate Hazelnut Banana Cupcakes with Marshmallow
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 cupcakes
Toasted Marshmallow Frosting
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 10 oz regular sized marshmallows about 1/2 bag of large marshmallows
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon whole milk
- 3 tablespoons Sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 cup very ripe mashed bananas
- 1 (9.5) oz jar Nocciolata or similar chocolate hazelnut type spread
- Sweetened banana chips
- Extra Nocciolata for drizzling
- cocoa powder just enough for a light dusting
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.
- 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.
- 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.