I made these a few weekends ago for a BBQ we hosted at our house – they were a hit. In fact, after eating one of these, one guest actually told my husband: “You must have sold your soul to the devil to get her to marry you.” Now that’s a good mini cake.

Recipe:

(adapted from Cupcakes by Susanna Tee)

Makes 48 mini cakes

Mini cakes:

Frosting:

Instructions:

Mini cakes:

Preheat oven to 375 degrees F. Line two mini muffin pans with mini muffin liners (or you can do two rounds of mini cakes with a single mini muffin pan). Sift together the flour, baking powder, and baking soda. Cream the butter, sugar, and vanilla in a bowl with an electric mixer. Gradually add eggs one at a time, beating well after each addition. Stir in the mashed bananas and yogurt. Fold in the flour mixture, then the mini chocolate chips. Spoon the batter into the mini muffin liners, filling the liners 1/2 to 3/4 full. Bake the mini cakes in the preheated oven for 18-20 minutes, or until golden brown. Remove from oven and transfer to a wire rack to cool.

Frosting:

Place the butter in a bowl and beat until light and fluffy. Sift in the confectioners’ sugar and beat well. Spread the frosting on top of each mini cake and top with sprinkles, as desired.

Nutritional Information (per mini cake):

Calories: 94

Fat: 5.1 g

Saturated Fat: 3.2 g

Carbohydrates: 11.2 g

Protein: 1.1 g