Try these cupcakes: they're a richer version of the banana cake, with frosting!
1 cup corn oil
3/4 cup dark brown sugar
2 large egg
1 teaspoon vanilla extract
1 1/2 cups banana, ripe, mashed
1 3/4 cups all-purpose flour
1/4 cup dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 350°F. Grease, flour, and line a standard 12-cup muffin pan.
In the bowl of an electric mixer fitted with the paddle attachment, combine oil and brown sugar. Beat on medium speed.
Add eggs one at a time. add vanilla extract, then add mashed bananas. Reduce mixer speed to low.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. gradually add the flour mixture to the banana mixture, alternating with the milk.
Pour batter into the prepared pan. bake for about 20 to 25 minutes or until a cake tester inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack and allow to cool completely.
Make the nutella frosting: in a bowl, sift sugar and cocoa powder together. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and nutella. Gradually add confectioner's sugar and cocoa mixture. Add milk; beat until smooth.
Place frosting in a piping bag fitted with a star tip. (the frosting should be used immediately.) Pipe large rosettes on cooled cupcakes.
TIP: DON'T BE AFRAID TO USE MASHED OVERRIPE BANANAS FOR THIS RECIPE. THESE BANANAS ARE BEST FOR BAKING AS THEY HAVE THE MOST FLAVOR.
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