Chocolate Banana Cupcakes with Banana Buttercream
These chocolate banana cupcakes are soft, fluffy, and full of rich chocolate flavor. Made with fresh banana puree and topped with smooth banana buttercream frosting, they’re a delicious dessert for any occasion.
Equipment
- 1 Stand mixer with the paddle attachment
- 1 cupcake pan filled with paper cupcake liners
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Ingredients
Chocolate Cupcakes
- 160 grams all purpose flour
- 290 grams granulated sugar
- 75 grams dutch-processed cocoa powder
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- 1 egg white room temperature
- 130 grams oil
- 225 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 200 grams hot brewed coffee
- 1 mashed banana
Banana Buttercream
- 226 grams unsalted butter room temperature
- 345 grams powdered sugar
- ¼ teaspoon salt
- 1 teaspoon banana extract
- 1-2 tablespoon heavy cream
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F (180°C). Line a metal cupcake pan with 12 liners and set aside.
- Add all purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and whisk until combined.160 grams all purpose flour, 290 grams granulated sugar, 75 grams dutch-processed cocoa powder, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- Whisk egg, egg white, oil, buttermilk, and vanilla extract together in a separate bowl until smooth.1 large egg, 1 egg white, 225 grams buttermilk, 1 teaspoon vanilla extract
- Fold the wet ingredients into the dry ingredients until the batter is smooth with just a few lumps.
- Pour in half of the coffee and fold it in with a rubber spatula. Repeat with the remaining half, folding until the batter is thin and smooth.200 grams hot brewed coffee
- Fill each cupcake liner ⅔ full so they don't overflow. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
- Mash a banana in a bowl until smooth like a puree.1 mashed banana
- Using a cupcake corer, paring knife, or piping tip, cut a hole in the middle of each cupcake about half way through. Toss the tops.
- Fill each cupcake with about 1 teaspoon of mashed banana.
Banana Buttercream
- Beat the softened butter on high in a stand mixer fitted with the paddle attachment for about 5 minutes until creamy.226 grams unsalted butter
- Add half of the powdered sugar and mix on low for 2 minutes. Beat in the second half, the banana extract, and a pinch of salt on medium speed until smooth.345 grams powdered sugar, ¼ teaspoon salt, 1 teaspoon banana extract
- Pour in the heavy cream 1 teaspoon at a time until the desired consistency is reached.1-2 tablespoon heavy cream
- Fill a piping bag fitted with a large tip with the buttercream. Pipe a swirl on top of each cupcake, garnish with a banana chip, and enjoy.
Video
Notes
Measure the flour in grams with a kitchen scale. If you don't have one, fluff up the flour before scooping it into your measuring cup and sweep off the excess.
Storage: Frosted or unfrosted cupcakes can be stored in the refrigerator for up to 5 days in an airtight container. Let warm on the counter for 30 minutes before serving.
Freezing: Freeze cupcakes on a baking sheet for 2 hours until they're frozen solid. Transfer to a freezer bag and freeze for up to 3 months. Let thaw on the counter for a few hours or in the refrigerator overnight before enjoying.
Nutrition
Serving: 1cupcakeCalories: 326.4kcalCarbohydrates: 52.5gProtein: 3.2gFat: 13.3gSaturated Fat: 8.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gTrans Fat: 0.5gCholesterol: 43.2mgSodium: 225.8mgPotassium: 145.9mgFiber: 2.2gSugar: 41gVitamin A: 409.5IUVitamin C: 0.6mgCalcium: 52.5mgIron: 1.3mg
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