Description
Moist banana cupcakes with a rich chocolate flavor, topped with chocolate frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk
- 1 cup semi-sweet chocolate chips
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mash the ripe bananas and add them to the wet ingredients. Mix well.
- In a separate small bowl, whisk together the cocoa powder and buttermilk until smooth.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and well combined. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously.
Notes
- Ensure your bananas are very ripe for the best flavor and moisture.
- For a deeper chocolate flavor, use dark cocoa powder.
- You can add a pinch of espresso powder to the batter to enhance the chocolate taste.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: chocolate banana cupcakes, double chocolate cupcakes, banana chocolate cake, moist cupcakes, homemade cupcakes, chocolate frosting