Baked by an Introvert
Jen Sobjack
Banana cupcakes with a decadent chocolate hazelnut frosting. Do I need to say anything else? These obviously won’t last long in your house.
Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned.
In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth.
Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
Spoon ¼ cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from the pan immediately and allow the cupcakes to cool completely on a wire rack.
Make Nutella frosting and frost the cupcakes as desired.