Banana and Chocolate Cupcakes

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This summer has basically been a summer of working and baking cupcakes. I don’t mind. It’s extremely relaxing and pretty great. This weekend I made banana cupcakes with a chocolate frosting. I made these cupcakes nearly a year ago, and these look a lot prettier. The bananas I used overly ripe, making the cupcakes nice and moist and light with a delicious banana taste. The cake could have stood on its own, but the dark chocolate frosting made the overall cupcake a taste from heaven.

Xo,
JJC

Recipe
Cake, yield 16
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 ripe bananas
1/2 cup unsalted butter
1 cup sugar
2 large eggs

1. In a small bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fold in the mashed bananas into the mixture.
7. Fill 16 cupcake liners about 2/3 full.
8. Bake at 325F for about 20 minutes or until a toothpick comes out clean.

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Chocolate Frosting
1/2 cup unsalted butter, room temperature
3 tablespoons milk with 2 cornstarch mixed in
1/2 teaspoon vanilla
1/2 cup cocoa powder
1 1/2 cup confectioners sugar

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids, cocoa powder, and confectioner’s sugar until it is at a desired consistency.

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Banana Cake with Chocolate Espresso Frosting

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If you like bananas and chocolate, you’ll love this one. The dark chocolate taste complemented the sweet banana cake. It was also fun to use the remainder of the batter to make a small cake. I used extremely ripe bananas, which made the bananas very easy to mash. It also made the cake very moist.

Recipe
Cake
AllRecipes

Frosting
– 1/2 cup unsalted butter
– 2 tablespoons instant espresso dissolved in 1 tablespoon hot water
– 2 tablespoons milk
– 1/4 cup unsweetened cocoa powder
– 1 3/4 cups confectioner’s sugar

Xo,
JJC

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