Recipe details
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Banana Cupcakes With Chocolate Frosting
40min
12 servings
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These Banana Cupcakes with Chocolate Frosting combine the moist, sweet flavor of ripe bananas with rich, creamy chocolate frosting. The cupcakes are light and fluffy, with a tender crumb that's perfectly complemented by the indulgent chocolate topping. This recipe is an excellent way to use up overripe bananas and creates a delightful treat that's perfect for dessert, afternoon tea, or special occasions.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
26 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients
In a bowl, whisk together flour, baking soda, and salt.
Cream butter and sugar
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, then stir in vanilla extract.
Mash bananas
In a separate bowl, mash bananas and mix with milk.
Combine mixtures
Alternately add flour mixture and banana mixture to the butter mixture, mixing until just combined.
Fill cupcake liners
Divide batter evenly among the cupcake liners, filling each about 2/3 full.
Bake cupcakes
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool cupcakes
Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare frosting
In a bowl, beat remaining butter, cocoa powder, powdered sugar, remaining vanilla, and heavy cream until smooth and creamy.
Frost cupcakes
Once cupcakes are completely cool, frost them with the chocolate frosting.
Serve
Serve immediately or store in an airtight container.
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