Double Chocolate Banana Cupcakes
Double Chocolate Banana Cupcakes are fluffy and perfectly moist with a delicious banana flavor. Then they're topped with creamy chocolate frosting from a double dose of chocolate.
Servings: 14 cupcakes
Equipment
- muffin tin
Ingredients
Chocolate Banana Cupcakes
- 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) sifted
- 1/2 cup cocoa powder (40 grams) sifted
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 4-6 tbs whipping cream (60-75 ml) milk works too, but the frosting won't be quite as thick
Instructions
Make the Banana Chocolate Cupcakes
- Preheat the oven to 350F (180C) degrees and line 2 muffin trays with muffin papers. You'll end up with about 14-16 cupcakes
- In a large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
- In a separate large bowl whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract and milk. Then whisk in the mashed banana
- Make a well in the middle of the dry ingredients, then pour the wet ingredients into the dry ingredients. Carefully whisk together until you no longer see lumps or streaks of dry ingredients. There will still be lumps of banana.
- Spoon the batter into the lined muffin tin. Fill the muffin papers about 2/3 to 3/4 full. You should end up with around 14-16 cupcakes in total.
- Bake 1 muffin tin at a time on the middle rack of the preheated oven. They'll need to bake for about 16-18 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool cupcakes in the muffin tin for at least 10 minutes, then carefully transfer to a wire rack to continue cooling.
Chocolate Frosting
- In a large bowl, beat the butter until fluffy
- Turn the mixer down to a low speed and slowly beat in 2 cups of the powdered sugar.
- Turn off the mixer and add in the cocoa, salt and vanilla extract. Slowly mix them into the frosting, starting with the mixer on a low speed and gradually increasing it.
- Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.
- Frost each cupcake either using a piping bag and tip (I used a 1M tip) or with a knife.
Notes
- Bananas: Make sure to use brown, spotted bananas. You'll need 1 very large banana or about 1 1/2 smaller bananas in order to get 2/3 cup mashed banana.
- Milk: I used 2%. 1% will work too, however, I prefer not to use skim milk because I find it isn't quite thick enough for baking.
- Frosting: If you only want a very thin layer of frosting on top of each cupcake (such as if you plan to frost them with a knife), feel free to only make a half batch of the frosting recipe.
- Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months. Then thaw overnight in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 14 equal cupcakes and all the frosting is used.
Nutrition
Calories: 406kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 101mg | Potassium: 209mg | Fiber: 3g | Sugar: 42g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg