Banana Chocolate Cupcakes

I decided to test a few banana cupcake recipies and found a perfect one.  This recipie is moist and has a noticible banana flavor.


1/2 cup unsalted butter (room temperature)
1/2 cup of brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
2  very ripe mashed banana
2 teaspoons vanilla extract or vanilla paste
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk


Pre-heat the over to 350 degrees.

Prepare the cupcake pans with cupcake liners.

Step 1: Sift together the flour, baking soda, cinnamon and salt.

Step 2: Using a stand mixer with a paddle attatchment, mix the brown sugar, granulated sugar and butter (3-5 minutes) until it is light and fluffy.

Step 3: Add the eggs one at a time.  Scrape down the bowl after each egg addition.

Step 4: Mashed bananas and add to the butter and egg mixture. Mix on medium speed for about 1 minute.  The mixture may look curdled at this point, but it’s okay.

Step 5: Add a 1/3 of the flour mixture and half of the buttermilk.  Repeat the process and finish off with the last 1/3 of the flour mixture.  Be careful not to over mix the batter.

Step 6: Place the cake batter into the cupcake liners and bake for 16-18 minutes or until a tooth pick comes out clean.

Top off the cupcakes with a chocolate buttercream of choice.  I used the Swiss Marangue butter cream and added 1/3 cup of cocoa powder.

The garnish is a chocolate ganache and a banana chip.


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