Chocolate Banana Cupcakes
250kcal
Ingredients
For the Cupcakes
- 3 medium ripe bananas The riper they are, the sweeter and more flavorful your cupcakes will be!
- 1 cup sugar Balances the flavors and adds sweetness.
- 2 large eggs Adds moisture and helps bind the ingredients together.
- 1/2 cup vegetable oil Keeps the cupcakes moist and tender.
- 1 1/2 cups all-purpose flour The foundation of your cupcakes.
- 1 teaspoon baking soda Helps the cupcakes rise.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1/4 cup buttermilk powder Adds a slight tang and improves texture.
- 1/4 cup water Helps combine the batter smoothly.
- 1 cup dark chocolate melting wafers Melted into the batter for a rich experience.
For the Frosting
- 1 cup unsalted butter Forms the base for the frosting.
- 3 cups confectioner’s sugar Provides a silky frosting texture.
- 1/2 cup cocoa powder Deepens the chocolate flavor of the frosting.
- 1 teaspoon vanilla extract Adds extra flavor to the frosting.
- 1/4 teaspoon almond extract Enhances the chocolate with nuttiness.
- 1/4 teaspoon salt Balances the sweetness.
- 2-4 tablespoons milk or cream Adjusts consistency of frosting.
For Decoration
- 1 cup dried banana chips Adds a crunchy texture on top.
Method
How to Make Chocolate Banana Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mash the ripe bananas until smooth. Whisk in the sugar, eggs, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, mix together the all-purpose flour, baking soda, and buttermilk powder.
- Melt the dark chocolate melting wafers and allow to cool slightly.
- Add the dry ingredients into the wet mixture, stirring until just combined. Mix in the melted chocolate and water.
- Divide the batter evenly among cupcake liners.
- Bake for 18–22 minutes or until a toothpick comes out clean. Allow them to cool completely.
- Beat the softened butter in a mixing bowl until creamy. Gradually add the confectioner’s sugar, cocoa powder, salt, vanilla extract, and almond extract.
- Slowly mix in milk until achieving a light, fluffy consistency.
- Pipe or spread the frosting on top of the cooled cupcakes and finish with a dried banana chip.
Nutrition
Serving1cupcakeCalories250kcalCarbohydrates34gProtein3gFat12gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol40mgSodium160mgPotassium150mgFiber1gSugar18gVitamin A200IUVitamin C2mgCalcium15mgIron0.5mg
Notes
Use overripe bananas for maximum sweetness and avoid overmixing the batter to keep cupcakes fluffy.