CHOCOLATE AND BANANA CUPCAKES
A really good recipe for afternoon tea on a chilly wet day.
Provided by Cookie_girl
Time 55m
Yield Makes 12 regular cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.
- In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
- Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.
- Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.
- Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.
BANANA CHOCOLATE CUPCAKES
Make and share this Banana Chocolate Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F Insert liners into medium cupcake pans.
- Prepare cupcakes: in a bowl, sift flour, baking powder, salt and nutmeg.
- Place butter and sugar in mixing bowl, beating with the mixer's flat beater on medium speed until mixture is light and airy.
- Reduce speed to low, add eggs one at a time, mixing well.
- Add half the flour mixture (prepared in step 2), banana purée and then remaining flour mixture.
- Finally, add chocolate shavings and stir.
- Fill the cupcake liners two-thirds full.
- Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
- Remove from oven and cool on wire for 10 minutes.
- Prepare frosting: in an electric mixer, beat cream cheese for about 2 minutes, untill cheese is soft and smooth. Add powdered sugar and banana liqueur. Continue beating mixture until frosting is smooth.
- With a spatula, spread frosting on each cooled cupcake, garnish with sliced bananas and chocolate shavings.
Nutrition Facts : Calories 394.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 62.7, Sodium 273.4, Carbohydrate 56.6, Fiber 2.7, Sugar 28.3, Protein 7.1
CHOCOLATE DIPPED BANANA CUPCAKES WITH BANANA BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes).
- For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well.
- For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool.
- Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture.
- Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
- For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time.
- For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy.
- Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon.
CHOCOLATE BANANA CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
- Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
- Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
- Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
- To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
- Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
- While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
- When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
- Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
- Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
- Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
- While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
- When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
- Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.
BANANA CHOCOLATE CHIP CUPCAKES
Make and share this Banana Chocolate Chip Cupcakes recipe from Food.com.
Provided by Robyn Jessica
Categories Dessert
Time 45m
Yield 12-14 Cupcakes, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- for Banana Chocolate Chip Cupcakes:.
- Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
- Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
- In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
- Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
- Gently mix in the chocolate chips.
- Drop batter into the 12 cups, filling each about 3/4 full.
- Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
- Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
- for Buttercream Frosting:.
- Dice the butter.
- Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
- Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.
COCOA BANANA CUPCAKES
Rochelle Brownlee of Big Timber, Montana shares the recipe for these moist cupcakes with milk banana flavor. The cocoa powder in the frosting boosts the chocolate flavor while the melted chocolate gives it a creamy texture, making it easier to spread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely. , Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 171mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE BANANA SPLIT CUPCAKES
My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.-Lorelie Miller, Benito, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.
Nutrition Facts : Calories 292 calories, Fat 13g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 177mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA-CHOCOLATE CHIP CUPCAKES
Didn't think the classic combo of yellow cake and chocolate frosting could get any better? It's time to try this banana cake recipe! Ripe bananas add extra richness and moisture, while semisweet chocolate chips and creamy chocolate frosting add luscious chocolatey goodness inside and out. Get a batch of these off to a quick start with your box of Betty Crocker™ Super Moist™ yellow cake mix, and pretty soon you'll have 24 little pick-me-ups ready for snacking, sharing or even freezing-just wait on the frosting, if you decide to freeze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
- In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 21 g, TransFat 1 g
GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES
Finally, a vegan and gluten-free cupcake that is moist and tasty! Add your favorite vegan or gluten-free icing! I used an Oreo® icing, so it was vegan but not gluten-free.
Provided by VirWeber
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 38m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
- Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
- Ladle batter into the lined muffin tin, filling cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 34.2 g, Fat 5.3 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 117.3 mg, Sugar 13 g
BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING
I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!
Provided by merlfish
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
- Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g
BANANA CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY
Here's what you need: banana, yellow cake mix, water, eggs, bananas, cocoa powder, honey, vanilla, salt
Provided by Merle O'Neal
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF (175ºC).
- In a large bowl, mash a banana until it reaches a liquid state.
- Mix in the remaining cake ingredients.
- Pour the mix into 12-cup muffin tray.
- Bake for 18 minutes.
- Allow to cool for 10 minutes before applying frosting.
- To prepare the frosting, mash 2 bananas until they reach a liquid state
- Mix in cocoa powder, honey, vanilla, and salt.
- Add frosting to cupcakes.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 61 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, Sugar 34 grams
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- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.
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