Chocolate Covered Banana Cupcakes

Banana Cupcakes

3 cups sifted cake flour

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter, softened

1 1/2 cups packed light-brown sugar

3 large eggs

4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish

3/4 cup buttermilk

1/2 teaspoon pure vanilla extract

 Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk cake flour, baking soda, baking powder, and salt in a large bowl. Cream butter and light brown sugar in a mixer with a paddle attachment until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Combine mashed bananas and buttermilk in a small bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each ¾ full. Bake cupcakes until a toothpick inserted into centers come out clean, about 15 minutes. Allow to cool completely before frosting.

*Recipe adapted from Martha Stewart’s Banana Cupcakes Recipe

Dark Chocolate Buttercream

10 large egg whites

2 1/2 cups sugar

32 ounces unsalted butter, cut into 1 Tablespoon cubes, slightly warmer than room temperature

24 ounces semisweet chocolate, melted

 Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture reaches 160 degrees on a candy thermometer. Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and bowl feels close to room temperature on the bottom, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whipping until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whip until well combined, about 1 minute.

*Recipe slightly adapted from Martha Stewart’s Chocolate Buttercream Recipe


Dark Chocolate Buttercream

Your favorite candy bar, chopped

Pipe dark chocolate buttercream onto cooled cupcakes using a pastry bag with a star tip. Decorate with chopped candy bars.



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