Chocolate banana cupcakes

Too few ratings

Andi Gooch

Community Member

Difficulty

Easy 👌
35
min.
Preparation
25
min.
Baking
2
min.
Resting

Ingredients

Servings:-18+
1½ Cups all-purpose flour
1½ Cups granulated sugar
½ Cup unsweetened Dutch process cocoa powder
Tablespoons packed brown sugar
Teaspoons baking powder
½ Teaspoon salt
½ Cup vegetable oil
eggs
¼ Cup buttermilk
Teaspoon vanilla
Mashed bananas (about 1 cup)
1½ Cups whipping cream
Cups dark chocolate chips
Dried banana chips (optional)

Utensils

  • Electric mixer, wooden spoon, spoon
  • whisk
  • Step 1/5

    Preheat oven to 350°F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups

  • Step 2/5

    • 1½ Cups all-purpose flour
    • 1½ Cups granulated sugar
    • ½ Cup unsweetened Dutch process cocoa powder
    • Tablespoons packed brown sugar
    • Teaspoons baking powder
    • ½ Teaspoon salt
    • ½ Cup vegetable oil
    • eggs
    • ¼ Cup buttermilk
    • Teaspoon vanilla
    • Mashed bananas (about 1 cup)
    • Electric mixer, wooden spoon, spoon

    Combine flour, granulated sugar, cocoa, brown sugar, baking powder and salt in large bowl; mix well. Add oil, eggs, butter milk and vanilla; beat with electric mixer at medium speed two minutes or until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.

  • Step 3/5

    Bake 25 minutes or until toothpick inserted into centers come out clean. Cool in pan 10 minutes; remove to wire rack to cool completely.

  • Step 4/5

    • 1½ Cups whipping cream
    • Cups dark chocolate chips
    • whisk

    Bring cream to a simmer in small sauce pan over medium heat. Place chocolate chips in medium bowl. Pour cream over chocolate chips; let’s stand two minutes. Whisk until chocolate is melted and mixture is smooth.

  • Step 5/5

    Dip tops of cup cakes and chocolate mixture; return to racks. Let stand 10 minutes; dip tops again, if desired. Drizzle banana chips with remaining chocolate mixture; arrange on cupcakes, if desired.

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