Description
Delight in these moist and rich Double Chocolate Banana Cupcakes, combining the natural sweetness of ripe bananas with deep cocoa flavor. Perfectly topped with a creamy, luscious chocolate buttercream frosting, these cupcakes offer a decadent treat ideal for any celebration or a cozy dessert at home.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour (125 grams)
- 1/2 cup cocoa powder (40 grams)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (80 ml)
- 1/2 cup brown sugar (100 grams) (light or dark works)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2/3 cup mashed bananas (160 ml)
- 1/3 cup milk (80 ml)
Chocolate Frosting
- 1 cup unsalted butter (226 grams) (softened)
- 3-4 cups powdered sugar (330 – 440 grams) (sifted)
- 1/2 cup cocoa powder (40 grams) (sifted)
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 4-6 tablespoons whipping cream (60-75 ml) (milk can be used as substitute)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C) and line two muffin trays with cupcake liners to prepare for baking. This will yield about 14-16 cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Then stir in the milk and mashed bananas to create a smooth wet mixture.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and carefully whisk until just combined. Some lumps from the banana will remain, which is normal and desirable for texture.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds to three-quarters full. This ensures proper rise and prevents overflowing.
- Bake the Cupcakes: Bake one muffin tray at a time on the middle rack of the preheated oven for 16-18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cupcakes: Allow the cupcakes to cool in the muffin tin for at least 10 minutes. Then, carefully transfer them onto a wire rack to cool completely before frosting.
- Prepare Chocolate Frosting: Beat the softened butter in a large bowl until fluffy. Gradually beat in 2 cups of the sifted powdered sugar on low speed.
- Add Cocoa and Flavorings: Turn off the mixer briefly, then add the sifted cocoa powder, salt, and vanilla extract. Mix gently at low speed at first, then gradually increase to fully incorporate the cocoa and flavorings.
- Adjust Frosting Consistency: Beat in the remaining powdered sugar about half a cup at a time, alternating with one tablespoon of whipping cream, until the frosting reaches your desired consistency and sweetness.
- Frost the Cupcakes: Using a piping bag fitted with a 1M tip or a knife, generously frost each cooled cupcake with the prepared chocolate buttercream.
Notes
- Use ripe bananas for optimal sweetness and moisture in the cupcakes.
- Make sure butter for frosting is softened to room temperature for easy whipping.
- Frosting thickness can be adjusted with more or less whipped cream or milk as needed.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
