Dollop of Dough
Moist and fluffy chocolate cupcakes filled with banana and topped with banana buttercream.
These chocolate banana cupcakes (not muffins!) are moist and full of rich chocolate flavor. They're filled with fresh banana puree and topped with banana frosting.
Flour, sugar, cocoa powder, baking powder, baking soda, salt, egg, egg white, oil, buttermilk, vanilla, and coffee.
Ingredients for Filling & Frosting
Bananas, softened unsalted butter, powdered sugar, banana extract, and heavy cream.
Pour flour, sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Whisk until everything is evenly mixed.
After that, whisk the egg, egg white, oil, buttermilk, and vanilla extract together vigorously in a separate bowl.
Fold the wet ingredients into the dry ingredients. Then fold in the coffee until the batter is thin and smooth.
Portion the batter even into a cupcake pan filled with liners and bake for 18-20 minutes at 350°F/180°C.
Once the cupcakes are cool, cut out the centers of them. Fill each with about 1 teaspoon of mashed banana.
Make the buttercream by creaming the butter and adding the powdered sugar, banana extract, and heavy cream.
Frost each cupcake and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.