Yields: about 20 mini whoopie pies
Original recipe here.
For the banana cakes:
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup mashed banans (1 large extra-ripe banana)
1/2 cup sour cream
1 stick butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar, packed lightly
1 tsp. vanilla
For the nutella cream cheese frosting:
1/2 stick butter, room temperature, cut into cubes
8 oz. cream cheese, room temperature, cut into cubes
1/2 cup nutella
1 tsp. vanilla
1 1/2 - 2 cups powdered sugar, sifted
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat, set aside. In a bowl, sift together the flour, baking powder, soda, cinnamon and salt, set aside. In another small bowl, stir to combine the mashed bananas and sour cream, set aside. Beat the butter and sugars on medium high for about 3 minutes, until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the banana mixture and flour to the butter mixture in two separate additions, alternating between wet and dry. Using a scoop or a piping bag fitted with a large tip, form small mounds on the prepared baking sheet, leaving about 1 - 1 1/2 inches between each. Bake for 12 - 15 minutes and let cool before filling.
To make the frosting, beat the butter and cream cheese on medium high for 3 minutes, until light and fluffy. Beat in the nutella and vanilla until completely incorporated. Gradually beat in the powdered sugar until desired consistency, until stiff peaks are reached. Using a piping bag or spoon, spread a small amount of frosting onto the bottom half of the cakes, and top with another cookie. Roll in sprinkles, if desired. Keep refrigerated until serving.
Ready to bite into this thing!
Pretty little things: