Double Chocolate Banana Cupcakes. A simple to make banana cake batter with added chocolate chips, bakes to moist tender perfection. They’re then topped with silky Italian Buttercream Frosting.
Double Chocolate Banana Cupcakes.
Bananas and chocolate are a naturally nice mixture and right here they get alongside significantly properly.
I name these double chocolate as a result of not solely are they topped with the BEST chocolate buttercream frosting ever, I’ve additionally sneaked a number of chocolate chips into the cupcake batter. That’s identical to my mother used to do when she made banana bread.
Give ripe bananas a model new life!
My children at all times liked these cupcakes. They have been typically taken alongside to birthday events, picnics or BBQ’s through the years, they usually have been nearly at all times the primary dessert to get snapped up.
Be aware:
I ought to be aware that the recipe for this frosting makes fairly a big batch. It is a good recipe to make use of up any leftover chocolate buttercream frosting or you could possibly simply make a half batch which ought to be good for a few dozen cupcakes.
I like to make use of 50% darkish chocolate chips for the cupcakes & frosting however you should use semisweet as properly..
For those who discover this type of Italian buttercream frosting to be a bit daunting, you’ll be able to simply use a typical buttercream frosting like on our Chocolate Buttercream Cupcakes.
These would even be scrumptious utilizing the chocolate fudge frosting frosting from our Chocolate Fudge Cake in case you want.
Double Chocolate Banana Cupcakes.
Initially revealed July 2010. Up to date Could, 2020.
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Prep Time:
45 minutes
Cook dinner Time:
Quarter-hour
Whole Time:
1 hour
Double Chocolate Banana Cupcakes. A simple to make banana cake batter with added chocolate chips, bakes to moist tender perfection. They’re then topped with silky Italian Buttercream Frosting.
Elements
For the cupcakes
- 1 cup white sugar
- ½ cup vegetable oil
- 2 eggs, overwhelmed
- 3 medium ripe bananas, mashed
- 1 3/4 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup orange juice
- 1 cup chocolate chips
For the chocolate buttercream frosting (See be aware under earlier than beginning.)
- 1 pound chocolate, no less than 50% cocoa, chopped in small items
- ½ cup butter
- 2 cups sugar
- 2/3 cup water
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- Pinch salt
- 2 cups (1 pound softened unsalted butter
Directions
To arrange the cupcakes
- Sift collectively the flour, baking powder, baking soda and salt. Put aside.
- Beat sugar and oil in a bowl.
- Add eggs and mashed bananas.
- Fold the dry ingredient combination into the banana combination alternately with orange juice, starting and ending with the dry substances.
- In the previous couple of folds, add within the chocolate chips. This can assist you not overmix the batter.
- Fill paper lined cupcake pans with the batter and bake at 350 levels F for 15-20 minutes or till a picket toothpick inserted within the centre comes out clear.
- Cool fully on a wire rack earlier than frosting with chocolate buttercream frosting.
To make the frosting
- Mix the chocolate and 1/2 cup of butter and soften (however don’t over warmth) in a double boiler.
- Put aside to chill to room temperature.
- Mix the sugar and water in a small saucepan and convey to a boil.Proceed to boil over medium warmth with out stirring till the combination reaches 240 levels on a sweet thermometer.
- In the meantime beat collectively the egg whites, cream of tartar, vanilla extract and salt to stiff peaks.
- Slowly pour within the sugar syrup in a skinny stream, hitting the aspect of the bowl and never the beaters.
- Proceed beating the frosting for 10-Quarter-hour till the meringue is totally cool.
- When fully cool, slowly start so as to add the butter a number of tablespoons at a time.
- Beat till easy after every addition.
- Add the melted chocolate to the meringue combination in about 4 additions and beat properly after every addition.
- Proceed beating till frosting reaches a spreadable consistency. This may increasingly take Quarter-hour or so and you’ll have to sit back the frosting for a number of minutes earlier than beating it once more to get it to stiffen.
- Alternatively, you’ll be able to place the frosting bowl in an ice tub whereas persevering with to beat continually till the icing stiffens sufficiently.
- Pipe in swirls, onto the cooled cupcakes. You’ll in all probability wish to retailer these within the fridge in case your kitchen is scorching or throughout scorching climate.
Notes
I ought to be aware that the recipe for this frosting makes fairly a big batch. It is a good recipe to make use of up any leftover chocolate buttercream frosting or you could possibly simply make a half batch which ought to be good for a few dozen cupcakes.
Diet Data
Yield
18
Serving Dimension
1
Quantity Per Serving
Energy 443Whole Fats 26gSaturated Fats 13gTrans Fats 0gUnsaturated Fats 12gLdl cholesterol 56mgSodium 192mgCarbohydrates 50gFiber 2gSugar 36gProtein 4g
The dietary info offered is robotically calculated by third get together software program and is supposed as a suggestion solely. Precise accuracy will not be assured. For recipes the place all substances might not be used solely, equivalent to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.
