Banana Cupcakes With Chocolate Fudge Frosting
Banana Cupcakes – a simple yet moist and delicious cupcake. And although it may seem a little too casual for a nice “get-together,” it makes a great dessert to have with your evening coffee.
Usually I don’t have a problem figuring out what to make for dessert, but this time was different. I had no ideas jumping out at me. I looked through numerous cookbooks, but nothing inspiring.
Then when I had leftover frosting in the fridge, I decided on cupcakes. Again, still couldn’t make up my mind.
First I thought Oreo cupcakes, but the frosting I had isn’t the frosting I’d use for them. I flipped through my favorite cupcake book and got a list of ideas.
I didn’t want the base to be chocolate, so there goes most of my list. I didn’t want vanilla, so pretty much I narrowed it down to these Banana Cupcakes with Chocolate Fudge Frosting. I actually had to go to the store and buy bananas that still had a bit of green in them. Ideally, you’d want overripen bananas.
I was a little hesitant in making these. One time I bought a banana cupcake from a well-known cupcakery. My friend and I were disappointed because it tasted like my small batch banana muffins rather than a cupcake.
Is that normal for banana cupcakes? Is it possible to achieve a cake form of banana flavor (without using extract)?
I’m happy to report these taste like cupcakes and not like muffins (although the texture looks similar).
With the base being so basic, it makes a great canvas for ideas – add spices such as cinnamon or nutmeg; give it some texture by adding walnuts, pecans or chocolate chips; or fill it with jam, mousse, pastry cream, or even marshmallow cream (or marshmallows themselves).
The cupcake also pairs well with a variety of frostings – small batch chocolate frosting, vanilla, cream cheese, coffee, rum, even caramel. Can you imagine a caramel banana frappachino cupcake? Hmm better start working on that recipe…
Has anyone ever had as much trouble as I did deciding on what to make? Usually my muse narrows in on a category or ingredient at the very least, but seriously it gave me no direction this time.
If you have more bananas leftover, make my Mini Banana Bread!
- 1 1/4 cups flour
- 1 tsp baking soda
- Pinch of salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed banana
- 1 tsp vanilla
- Double batch of Small Batch Chocolate Frosting (get recipe here)
- Preheat oven to 350F and line a cupcake pan with 12 paper liners. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, and eggs until smooth. Whisk in banana and vanilla until smooth then whisk in flour mixture until smooth. Scoop batter into pan. Bake 18-20 minutes or until toothpick comes out clean. Let cool.
- Top with a double batch of Small Batch Chocolate Frosting (get directions here).
Source: 125 Best Cupcakes by Julie Hasson