For as many recipes for sweets that I put together, I rarely eat any of them. I'm not a huge sweets kind-of girl, but like anyone I do have my vices. Cinnamon, pie, cookies, but not really cakes. I have to admit that I make these Chocolate Banana cupcakes all the time, I get a lot of requests for them, but I don't think I've eaten one since I came up with the recipe a few years ago. But my taste-tester boyfriend has never turned down a chocolate cupcake, so he makes sure to make sure they are up to par. And we're off....
Chocolate Banana Cupcakes
Yields 48 cupcakes
- 1 1/2 granulated sugar
- 1 1/2 sticks of unsalted butter, room temperature
- 3 eggs, room temperature
- 2c flour
- 3/4c cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 2 tsp vanilla extract
- 1c buttermilk
- 2 bananas, mashed with a fork
Preheat over to 350 and place liners in a cupcake pan.
Cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, Combine. Add vanilla.
In a separate bowl, sift flour, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing= dry cupcakes.
With a spatula, fold in bananas.
Fill each cupcake liner 3/4 full. Bake for 15 minutes until toothpick inserted comes out clean. Let cool completely before frosting.
Yields enough for 24 cupcakes
- 1 stick of butter, room temperature
- 2 1/4c powdered sugar
- 1 tsp vanilla extract
- 3/4 cocoa powder
- a few tbsp of milk
Cream butter and vanilla with an electric mixer.
Slowly add powdered sugar and cocoa powder. Add milk until buttercream is desired texture, several tbsps
Using a soup spoon or offset icing spatula, spread the buttercream on each cupcake. Place a dollop buttercream in the center of each cupcakes, then spread to the outside in a circular motion. Top with banana chips or chocolate chips.
Impress all your friends!