Ingredients
Equipment
Method
Chocolate Banana Cupcakes
- Prepare the Oven and Pans: Preheat the oven to 350°F (180°C). Line two muffin trays with paper cupcake liners. The recipe makes approximately 14–16 cupcakes.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Mix the Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk. Add the mashed bananas and whisk again until incorporated.
- Make the Batter: Create a well in the center of the dry ingredients. Pour in the wet mixture and gently whisk until no dry flour or cocoa streaks remain. Small lumps of banana are normal, so avoid trying to eliminate them completely.
- Fill the Cupcake Liners: Divide the batter among the prepared liners, filling each approximately two-thirds to three-quarters full. You should have around 14–16 cupcakes.
- Bake the Cupcakes: Place one muffin tray at a time on the middle rack of the preheated oven. Bake for 16–18 minutes, or until a toothpick inserted into a cupcake comes out clean or with a few moist crumbs.
- Cool the Cupcakes: Leave the cupcakes in their trays for at least 10 minutes. Carefully transfer them to a wire rack and allow them to cool completely before adding the frosting.
Chocolate Frosting
- Beat the Butter: Place the softened unsalted butter in a large bowl and beat with an electric mixer until light and fluffy.
- Add the First Portion of Sugar: Reduce the mixer speed to low and gradually beat in 2 cups of sifted powdered sugar until incorporated.
- Mix in the Cocoa and Flavorings: Turn off the mixer and add the sifted cocoa powder, salt, and vanilla extract. Begin mixing on low speed, then gradually increase the speed until the ingredients are fully combined.
- Adjust the Frosting Consistency: Add the remaining powdered sugar in portions of approximately 1/2 cup, alternating with whipping cream added 1 tablespoon at a time. Continue beating until the frosting reaches your preferred sweetness and consistency, using the remaining cream as needed within the specified quantity.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread the frosting over each one with a knife or pipe it on using a piping bag and tip, such as a 1M tip. Serve once decorated.
Notes
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Choose ripe bananas: Use brown, spotted bananas for the best banana flavor and easy mashing. One very large banana or approximately 1 1/2 smaller bananas should provide the required 2/3 cup.
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Use room-temperature eggs: Room-temperature eggs are easier to incorporate into the wet ingredients.
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Measure the flour carefully: Measure accurately to help maintain the cupcakes' soft, fluffy texture.
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Avoid overmixing: Whisk the batter only until the dry ingredients are incorporated. Small banana lumps are perfectly fine.
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Check for doneness: Begin checking around 16 minutes. The cupcakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Cool before frosting: Allow the cupcakes to cool completely on a wire rack so the chocolate frosting doesn't melt.
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Adjust the frosting: Add the whipping cream gradually to control the consistency. Milk can be substituted, but the frosting will be less thick.
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Make a smaller frosting batch: If you prefer a thin layer spread with a knife, half the frosting recipe may be sufficient.
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Store properly: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months and thawed overnight in the refrigerator.