Get ready to tantalize your taste buds with the most irresistible cupcake combination that will make your dessert dreams come true! Imagine biting into a moist, banana-packed cupcake topped with decadent chocolate buttercream that melts in your mouth - this recipe is about to become your new obsession. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to impress everyone from family gatherings to special celebrations, promising a perfect balance of fruity sweetness and rich chocolate flavor that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup milk
- Chocolate buttercream for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated.
- Mix in the mashed ripe bananas and vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a separate bowl, combine the cocoa powder and milk, stirring until smooth. Fold this chocolate mixture into the batter until evenly distributed.
- Using a spatula or ice cream scoop, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the chocolate buttercream frosting. In a mixing bowl, beat together softened butter and cocoa powder until smooth.
- Gradually add powdered sugar and a splash of milk, beating on low speed until combined. Increase the speed and beat until the frosting is light and fluffy.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost the cupcakes generously with the chocolate buttercream.
- Optionally, decorate the frosted cupcakes with chocolate shavings, sprinkles, or banana slices for an extra touch.
- Serve the banana cupcakes at room temperature and enjoy!
Tips
- Use overripe bananas for maximum flavor and moisture - the darker and spottier, the better!
- Always bring ingredients like eggs and butter to room temperature before mixing to ensure smooth, even incorporation.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- Check cupcakes a few minutes before the recommended baking time to prevent overcooking.
- Let cupcakes cool completely before frosting to prevent the buttercream from melting.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
