Cupcakes :
2 large very ripe bananas, peeled and mashed
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick of butter, softened
Directions :
Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet
mixture together until thoroughly combined. Add the bananas being careful not to overmix.
Fill each cupcake liner three-quarters of the way full. Bake in the oven for 18 to 20 minutes or until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, Remove the cupcakes from the oven to a wire rack and let cool before frosting.
Frosting :
1/2 cup Nutella
1 1/2 cups confectioners’ sugar
5 tablespoons heavy cream
Mix all the ingredients together until fluffy. Add more cream if necessary. Frost the cupcakes once they are completely cool. Garnish with a banana slice immediately before serving if desired.
