Banana Cupcakes with Chocolate Buttercream

Moist banana cupcakes topped off with chocolate buttercream.

Banana Cupcakes with Chocolate Buttercream Frosting Recipe from bakedbyrachel.com

We made it through the 4-day heatwave. Normally if the temperature is over 90 degrees, I find it very uncomfortable. Surprisingly enough, none of us found it to be too hot. Extremely peculiar but maybe it’s because it’s not really humid yet – unlike how it’ll be mid-summer. Then we’ll be hiding away in the AC I’m sure. We were able to enjoy much of Saturday outside. I hung out with the kids on the deck while the Mr opened the big pool. It’s currently a lovely shade of green – nothing some time and chemicals won’t fix. The kids got to swim in the kiddie pool a bunch. Plus, we ate two meals outside on Saturday. Truly a gorgeous day. Even in the summer, we don’t eat outside a ton because it’s just too hot and humid. We enjoy the ac over bugs and humidity any day.

Now we’re awaiting the cold front to sweep back in and bring us typical weather for this time of year. I’ll miss the warmth but it’s something to look forward to in the weeks ahead. It’ll also give our air conditioners a break for a bit, we’re not use to using them quite this early in the season. Did you have a nice weekend?

Banana Cupcakes with Chocolate Buttercream Frosting Recipe from bakedbyrachel.com

I made these cupcakes a few weeks ago. I had intended on making them well before that but the banana I had set aside to be used specifically for these very cupcakes disappeared while I was out shopping one morning. I came home to find it gone… devoured and no longer available to be used. So the waiting for the perfect banana started again. I mean it was only a week or so but it was the longest wait since I really wanted to make these cupcakes.

I got the idea for banana cupcakes stuck in my head one day and there was no going back. Bananas and chocolate just go together. The only thing better would be peanut butter-banana and chocolate cupcakes but since we can’t do that here, we’ll stick to banana and chocolate. And honestly, they were perfect. Not overpowering and perfectly moist. Of course my family always complains when I frost cupcakes saying there’s too much frosting. Trust me, this is tame compared to how I’ve frosted in the past but you can’t barely frost a cupcake and have them be pretty so I’ll make them pretty and those who prefer, can scrape off the extra. Who are these people that complain about too much frosting? Equal parts cake and frosting sounds perfect. ;)

If you love bananas and of course chocolate, these are a must make. Even better, this recipe only makes 8 cupcakes, so you won’t have a ton lying around to taunt you.

Banana Cupcakes with Chocolate Buttercream Frosting Recipe from bakedbyrachel.com


Banana Cupcakes with Chocolate Buttercream

Moist banana cupcakes topped off with chocolate buttercream.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Banana, Cupcake
Servings: 8 cupcakes

Ingredients

Cupcake:

  • 1/4 C unsalted butter softened
  • 1/2 C brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 3/4 C all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 ripe banana mashed

Frosting:

  • 6 Tbsp unsalted butter softened
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp vanilla
  • 2 1/2 C powdered sugar
  • 6 Tbsp heavy cream

Instructions

  • Preheat oven to 350°F. Line a muffin tin with 8 liners.
  • In a large bowl or stand mixer, cream butter and sugar until fluffy. Mix in egg and vanilla just until dispersed. Add salt, baking soda, baking powder and flour. Mix until combined, followed by mashed banana. Mix until smooth.
  • Divide batter among liners, using 1 large cookie scoop each or roughly 2/3 full. Bake for 15-18 minutes or until a cake tester inserted comes out clean or with only a few moist crumbs. Cool in pan for 5 minutes prior to transferring to a wire rack to cool completely.
  • Prepare frosting in a large bowl or stand mixer. Beat butter until smooth. Mix in cocoa, followed by powdered sugar and vanilla. Gradually add in 1 tablespoon of heavy cream at a time until desired consistency is reached.
  • Frost cooled cupcakes as desired.

Notes

An original recipe from Baked by Rachel

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