With the amazing intention of having a s’mores party, my friend Silver bought a zillion boxes of graham crackers, marshmallows and chocolate bars. However, this s’mores party turned into a drinking-under-a-tent party, no s’mores were made, and she was left with multiples of the ingredients from hell. As graham crackers and OJ are one of my favorite snacks, I kindly lifted a few boxes from her and snagged a sixer of Hershey’s bars for the BF, only to realize later on that I was actually going to have to do something with all those crackers, and my favorite snack would eventually get old.
Enter Nutella.
Made of hazelnut and skim milk chocolate, Nutella is the kind of chocolate sauce that makes you feel better about, well, eating a ton of chocolate sauce. It’s one of the “healthier” vices, and beyond amazing when bananas are involved. As my banana bread has been a hit among many, I thought I’d spice up the recipe by incorporating graham crackers and a sweet, silky Nutella frosting. It’s like all your favorite indulgences in one bite! Warning: they’re made for sharing.
This recipe makes about 15 cupcakes.
INGREDIENTS
For the cupcakes:
1 c. sugar
1/2 c. vegetable oil
1 egg
1/4 c. yogurt (I used Fage 0% plain)
1 tsp. vanilla
1 c. crushed banana (about 3 very ripe bananas)
1 c. graham cracker crumbs, plus more for topping (about 1 sleeve graham crackers, crushed in a food processor or pulverized with a sturdy can or rolling pin)
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
Preheat oven to 350 degrees.
- In a medium bowl, whisk together graham cracker crumbs, flour, baking powder, salt and cinnamon. In another bowl, combine sugar, vegetable oil, egg, yogurt, vanilla and banana. Gradually mix in dry ingredients. Pour into muffin cups and bake for 30 minutes or until golden brown and a toothpick stuck in the middle comes out clean. Set aside to cool.
For the frosting:
1/2 stick butter, softened
1 c. powdered sugar
1/2 c. Nutella
2 T rice milk (or any other kind of milk you have)
- Beat ingredients until silky. Spread onto cooled cupcakes and sprinkle with leftover graham cracker crumbs. Enjoy!
