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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, oil, bananas, milk and vanilla extract until smooth.
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4. Stir in cake mix.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Buttercream: Beat butter for 2 minutes. Add hazelnut creamer and beat again. Slowly add powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
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7. Pipe onto cooled cupcakes and top with flecks of chocolate and banana slices.