Yield: 12 CUPCAKES
Prep time: 15 MIN
Cook Time: 25 HR
Total time: 40 MIN
Chocolate Banana Cupcakes are what you make with bananas browning on the counter and a bag of chocolate in your pantry just screaming to be used. Espresso Chocolate Banana Cupcakes are fluffy cupcakes with chunks of banana, topped with rich chocolate espresso frosting that tastes like a mini banana split.
FOR THE BANANA CUPCAKES:
1½ cups (192g) all purpose flour
¾ cup (156 g) granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1¾ cups mashed overripe bananas (3-4 bananas)
½ cup (8 tbsp) unsalted butter, melted
1 tsp vanilla extract
FOR THE CHOCOLATE ESPRESSO BUTTERCREAM:
1 cup (16 tbsp) softened unsalted butter
1 tsp vanilla extract
½ cup (64g) dark cocoa powder
½ tsp salt
2 tbsp instant coffee powder dissolved in 2 tbsp almond milk
¼ cup (60ml) heavy whipping cream
4-5 cups (500-625g) powdered sugar
TO MAKE THE BANANA CUPCAKES:
Preheat Oven to 350°F (177°C) and line cupcake pan wells with 12 paper liners.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate medium bowl, stir together mashed bananas, eggs, butter, and vanilla.
Pour the banana mixture into the flour mixture and gently stir until combined. Do Not over mix.
Using a 2 Tbsp ice cream scoop, measure out 1.5 scoops (3 tbsp) of batter into each cupcake liner. Each liner should be ¾ filled with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Place pancake tray on a cooling rack for 5 minutes.
Then remove each cupcake individually placing on the rack. Let cupcake completely cool before frosting.
TO MAKE CHOCOLATE ESPRESSO BUTTERCREAM:
In the bowl of a stand mixer with the whisk attachment, whip on medium-high softened butter and vanilla until smooth and creamy.
Add dark cocoa powder, salt, espresso mixture, and whipping cream. Continue on medium speed until incorporated.
Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
For thinner frosting add 1 Tbsp of milk at a time and mix again. For thicker frosting add ¼ cup powdered sugar at a time and mix again.
Scoop buttercream into a piping bag with desired decorating tip and pipe onto cupcakes. Store cupcakes in an air-tight container at room temp for 3-5 days.