Thursday, 3 April 2014

Banana cupcakes with chocolate frosting

There are some things that everybody likes (well, almost everyone as I learned today :P ). Two of those things are banana and chocolate that, to my opinion, make a great taste combination. It is always a matter of ripe bananas to me when I decide to make something with them and it always turns out great. Well, at least so far. These cupcakes are so moist and so aromatic that you can almost taste them with your sense of smell. They are delicious as they are, but when topped with the chocolate frosting they become heavenly. The recipe  I decided to use, called for a peanut butter and chocolate frosting, but since I hate peanut butter (yes, that's right), I went for a chocolate version, which I think is perfect.

Banana cupcakes with chocolate frosting

Recipe adapted from here


60 g (¼ cup) butter in room temperature
¼ cup light brown sugar
½ cup granulated sugar
2 large eggs in room temperature
1 cup + 2 tablespoons (170 g) all-purpose flour
2 medium bananas mashed
2 teaspoons vanilla sugar
¼ teaspoon cinnamon
¼ cup buttermilk
½ teaspoon baking soda
½ teaspoon salt
100 g (about ½ cup) dark chocolate chopped in small pieces or chocolate chips

Chocolate buttercream:

100 g (½ cup) butter in room temperature
1 tablespoon nutella
2 tablespoons +1 teaspoon heavy cream or milk
¼ cup cocoa powder
1 ¾ cups icing sugar
2 teaspoons vanilla sugar
pinch of salt

Preheat your oven to 180°C/ 350° F and line a muffin pan with 10-12 cupcake liners. In a bowl sift together the flour, cinnamon, baking soda, salt and vanilla sugar and mix.
In another bowl beat together the butter, brown sugar and granulated sugar with a mixer until creamy. Add the eggs one at a time beating well after each addition.Add the mashed banana and beat for one minute.
Add the half of the flour mixture, stir, add the rest, stir again and finally add the buttermilk and stir once again. Don't stir for a long time, the batter should be lumpy. Fold in the chopped chocolate.
Divide the batter evenly to the cupcake liners. Mine was enough for 11. Bake in the middle of the oven for about 20 minutes or until you insert a toothpick and it comes out clean.
When the cupcakes are ready, remove them from the pan and let them cool completely.

Meanwhile, prepare the frosting. Sift together the cocoa, sugar, salt and vanilla sugar. Beat the butter with the nutella for a few minutes until it is creamy. Reduce the mixer speed and add the cocoa mixture alternately with the cream. Increase the speed after you have added everything and beat for 1-2 more minutes. Frost your cupcakes when they are completely cool, with a piping bag or a spatula.

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