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.
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
BANANA FROSTING
An old recipe of my grandmother's; my mother and grandfather love it on spice cake. Grandma's recipe card says that this frosting is similar to a banana-frosted spice cake A&P used to sell back in the very early 70s.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix the banana and lemon juice together.
- Cream the butter with 1 cup of the powdered sugar; then add the banana and enough remaining sugar to make the mixture thick and spreadable.
Nutrition Facts : Calories 964.5, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 165.9, Carbohydrate 194.9, Fiber 1.8, Sugar 184.6, Protein 1
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 WALNUT CUPCAKES WITH CREAM CHEESE FROSTING
Stated by several as the best thing I have ever baked... these are soooo good, and the frosting is the best cream cheese frosting I have come across yet.
Provided by missyqh
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
- Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
- Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.
BANANA CUPCAKES W/ PEANUT BUTTER FROSTING
Looking for something to do with those overripe bananas besides the plain old banana bread? This recipe is for you!
Provided by LibraChick93093
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
- Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
- Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.
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
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- Preheat the oven to 350F degrees and line two muffin tins with muffin papers. You'll end up with about 14-16 cupcakes total.
- In a separate large bowl using a hand held or stand mixer on medium speed, beat together the butter and sugars until fluffy (about 2-3 minutes). Add in the vanilla and eggs and continue beating. Turn off the mixer and stir in the bananas. With the mixer on low speed carefully add in the flour mixture until almost combined, followed by the milk. Once smooth and no lumps remain, turn off the mixer and stir in the chocolate chips using a wooden spoon or rubber spatula.
- Spoon the cupcake batter into the prepared muffin tins, filling each cavity about 2/3 to 3/4 full. Bake in the preheated oven for 15-18 minutes or until an inserted toothpick comes out clean (apart from any melted chocolate chips).
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