Banana Chocolate Cupcakes Recipes

CHOCOLATE BANANA CUPCAKES

Steps:

• Combine all the banana curd ingredients EXCEPT butter in the bowl of a food processor and process until fully combined. Transfer mixture to a medium saucepan set over medium heat and add the butter.
• Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon-do not boil. This will take about 8 to 10 minutes.
• Pour through a fine mesh sieve into a mixing bowl and press plastic wrap directly onto the top of the curd to prevent a skin from forming. (You may need to use a spatula to press the curd through the sieve.)
• Cool curd to room temperature, then refrigerate until chilled (about 2 hours). Can be made up to 3 days ahead.
• Preheat the oven to 350 degrees. Line 20 to 22 muffin cups with paper liners and set aside.
• Whisk the coffee (or wateand cocoa powder in a small mixing bowl. Cool to room temperature.
• Sift the flour, baking soda, baking powder, and salt together into a second mixing bowl and set aside.
• Beat the butter, sugar, eggs, and vanilla together in a large mixing bowl with an electric mixer set to high speed. Continue beating on high until mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed-this will take about 5 minutes.
• Turn mixer to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour.
• Divide batter among the prepared muffin cups, filling each 2/3 full. Bake 15 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool cupcakes completely in pan for 20 minutes then remove to a wire rack to cool completely before filling and frosting.
• Beat the butter with an electric mixer on medium speed until very smooth. Add 4 cups of powdered sugar, the cocoa powder, 6 tablespoons milk, and salt and beat to combine.
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
• Use a small paring knife to cut a hole about 1 inch across and 1 inch deep in each cupcake. Reserve the cake you cut out of the holes.
• Pipe or spoon about 2 teaspoons of banana curd into each cupcake. Trim the cake you removed from the holes so it will fit over the filling as a sort of plug, then replace the plug in the hole.
• Spread or pipe the chocolate frosting over each cupcake, then top slice of banana if desired. Serve.

BANANA-CHOCOLATE CHIP CUPCAKES

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.

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Steps:

• Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
• In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
• Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

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.

BANANA CHOCOLATE CUPCAKES

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.

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, PEANUT BUTTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
• For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
• For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
• Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
• To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

CHOCOLATE BANANA CUPCAKES RECIPE

Steps:

• Preheat oven to 180°C/350°F/Gas Mark 4 and line a cupcake tin with 12 paper cases.
• Cream the butter and sugar in a bowl until light and fluffy. Beat in the eggs a little at a time, then add in the banana and the milk and continue to beat until combined.
• Sift in the flour, cocoa, baking powder and salt then fold in. Stir through the chocolate chips.
• Divide the mixture evenly between the paper cases then bake in the middle of the oven for 20-25 mins until slightly firm on top and a skewer comes out clean.
• Leave in the tin to cool slightly then transfer to a wire rack.

COCOA BANANA CUPCAKES

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.

CHOCOLATE AND BANANA CUPCAKES

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.