Recipe updated April 2018
Is today my birthday?! No, but it might as well be because its National Cupcake Day! In honor of this glorious day, I want to share this recipe for banana chocolate chip cupcakes with chocolate frosting. Is it a muffin? Is it a cake? It’s a little bit of both. They are super moist with the perfect amount of banana flavor. I added in chocolate chips because, duh, the more chocolate the better! Then I topped it with a simple chocolate buttercream. This recipe makes the perfect amount for a dollop on top of each cupcake. If you like to pile on the buttercream (hey, nothing wrong with that!), you might want to double it. Now go use up those brown bananas! Enjoy :)
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Banana Chocolate Chip Cupcakes
Ingredients
For the cupcakes
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter room temperature
- 1/2 cup sugar
- 1/3 cup light brown sugar
- 3/4 cup mashed ripe bananas (about 2 medium-sized bananas)
- 1 large egg
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 3/4 cup buttermilk
For the chocolate buttercream
- 4 Tbsp. unsalted butter room temperature
- 1 1/2 cups powdered sugar
- 2 Tbsp. cocoa powder
- 2 Tbsp. heavy cream
- 1/2 tsp. pure vanilla extract
- pinch of salt
Instructions
For the cupcakes
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Preheat oven to 350F. Line muffin pan with paper liners or place standing baking cups on a baking sheet. Set aside.
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In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and brown sugar on medium speed until smooth and creamy. Add bananas and mix until combined. Add egg, egg yolk and vanilla extract then continue mixing until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary.
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Add half of the dry ingredients, mixing until mostly incorporated. Add half of the buttermilk, mixing until mostly incorporated. Repeat with remaining dry ingredients and buttermilk and mix just until smooth.
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Evenly distribute between cupcake liners, filling about 3/4 of the way full. Bake for 17 – 22 minutes, until a toothpick inserted in the middle comes out clean. Let cool in muffin pan for a few minutes, then transfer to wire rack to cool completely before frosting.
For the frosting
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In the bowl of a standing mixer fitted with the paddle attachment, beat butter until smooth and creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla and salt. Beat until combined. Use a rubber spatula to scrape down the edges and bottom of the bowl as needed. Beat on medium-high for one more minute, then transfer to a piping bag to decorate.
