CHOCOLATE BANANA CUPCAKES
Chocolate banana cupcakes are rich and chocolate and filled with homemade banana filling. They're absolutely delicious!
Provided by Kelsie
Categories Dessert
Time 1h5m
Number Of Ingredients 20
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.
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.
MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
COCOA BANANA CUPCAKES
Make and share this Cocoa Banana Cupcakes recipe from Food.com.
Provided by SweetySJD
Categories Dessert
Time 30m
Yield 18 cupcakes
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 nonstick spray. Fill 3/4 full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to cool on wire racks.
- Beat cream cheese, milk, chocolate, and vanilla until smooth.
- Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
- Frost cupcakes when cool.
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 CUPCAKES
These moist banana cupcakes will make you go bananas! Frost these yummy cupcakes with cream cheese frosting, chocolate frosting, peanut butter frosting, or caramel cream cheese frosting.
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
- Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
BEST BANANA CUPCAKES
Make and share this Best Banana Cupcakes recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In medium bowl, combine flour, baking soda, and salt; set aside.
- Add eggs, vanilla and banana; mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
- Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
- (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).
Nutrition Facts : Calories 354.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 89.7, Sodium 260.9, Carbohydrate 48.8, Fiber 1.2, Sugar 28, Protein 4.8
CHOCOLATE BANANA MUFFINS
These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g
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