Description
These Decadent Chocolate Banana Cupcakes are rich, moist, and perfectly balanced with deep cocoa flavor and natural banana sweetness, topped with creamy chocolate buttercream and crunchy banana chips.
Ingredients
Units
Scale
- 3 ripe bananas, mashed
- 1 cup sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk powder
- 2 tablespoons water
- 10 ounces dark chocolate melting wafers
- Dried banana chips, for decoration
- 2 sticks unsalted butter, softened
- 1 pound confectioner's sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1/4 cup milk, half and half, or cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mash bananas and whisk in sugar, eggs, oil, and vanilla.
- In a separate bowl, combine flour, baking soda, and buttermilk powder.
- Melt dark chocolate until smooth. Let cool slightly.
- Mix dry ingredients into wet mixture until just combined. Add melted chocolate and water, stirring until batter is smooth.
- Divide batter among cupcake liners, filling 3/4 full. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Add confectioner’s sugar, cocoa powder, salt, vanilla, and almond extract. Slowly mix in milk until light and fluffy.
- Pipe or spread frosting on cooled cupcakes and top each with a dried banana chip.
Notes
- Use overripe bananas for the sweetest flavor.
- Do not overmix the batter; it keeps the cupcakes soft.
- Cool cupcakes completely before frosting to prevent melting.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg