Banana Cupcakes with Chocolate Buttercream
Moist banana cupcakes topped off with chocolate buttercream.
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