Chocolate Hazelnut Banana Cupcakes with Marshmallow Frosting Recipe

In a stand mixer, beat the room temperature butter until it's light and fluffy, about 1 to 2 minutes. Scrape down the bowl, then slowly add the powdered sugar and salt. Scrape again, then mix in the heavy cream and vanilla until just combined.

Next, get ready to toast the marshmallows. Set your broiler to 500 degrees F (or your broiler's highest setting) and let it warm up for about 1 minute. Line a rimmed cookie sheet with parchment paper and arrange the marshmallows in a single layer. Broil for about 5 minutes, watching them closely, until they're golden brown and melty. Keep an eye on them, as broiler times can vary depending on your oven rack placement.

Immediately scrape the toasted marshmallows into the mixer with the butter mixture and beat until the frosting is fluffy. Set this aside; it won't be quite thick enough to frost the cupcakes yet, but it will firm up while the cupcakes bake and cool. Finally, line a standard muffin tin with cupcake liners and preheat your oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. In a separate bowl, combine the whole milk, sour cream, and vanilla; set this aside too.

In your stand mixer, beat the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Gradually add the milk, sour cream, and vanilla mixture, then beat in the 2 eggs, adding them one at a time until fully incorporated.

Add the dry ingredients to the wet mixture in the stand mixer, mixing until *just combined* — be careful not to overmix. Fold in the peeled and mashed ripe bananas, giving it a quick stir to ensure everything is incorporated without overworking the batter.

Use a cookie scoop to fill each cupcake liner evenly.

Once baked, remove the cupcakes immediately from the muffin tin and let them cool completely on a wire rack.

When the cupcakes are cool, use a small knife or a cupcake corer to cut a small hole in the center of each. Gently spoon the chocolate hazelnut spread into each opening. By now, your toasted marshmallow frosting should have firmed up and be ready to use.

Frost each cupcake as you prefer. If piping, a round hole tip works best, as the marshmallow chunks can get stuck in star tips. If you prefer, simply spread the thick frosting on with a knife. For a final touch, top with a banana chip, a drizzle of extra chocolate hazelnut spread, or a light dusting of cocoa powder.