Description
Delicious chocolate banana cupcakes topped with creamy frosting and dried banana chips.
Ingredients
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
- Ensure the bananas are ripe for the best flavor.
- Let the chocolate cool before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg