Fun. Delectable. Festive. And kid approved.
Make any party or occasion a memorable hit serving this moist chocolate banana cupcake frosted with a vanilla bean buttercream, fudge glaze, garnished with sprinkles and a cherry on top. A rich twist on an ice-cream classic. Your new favorite banana split won’t be in an ice-cream boat but in a cupcake wrapper. Guaranteed not to melt but to be devoured.
A moist chocolate banana cupcake frosted with a vanilla bean buttercream, fudge glaze, garnished with sprinkles and a cherry on top. A rich twist on an ice-cream classic.
- Banana Chocolate Cupcakes
- 1 cup granulated white sugar
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (regular or Dutch-processed)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup mashed ripe banana
- 1/2 cup warm water
- 1/4 cup milk
- 1/4 cup vegetable or corn oil
- 1 teaspoon vanilla extract
- 1 cup of butter, softened
- 1 teaspoon clear vanilla extract
- Optional 2 vanilla beans, seeds removed and bean discarded (I like to do this because it looks like vanilla bean ice-cream)
- 4 cups confectioners’ sugar
- 2 tablespoons of milk
- Hot Fudge
- 1 cup semi-sweet chocolate chips
- Approximately 3/4 cup heavy whipping cream (don’t measure it out, read directions)
- 12 maraschino cherries
- 1/3 cup sprinkles
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
Line 12-15 regular-sized muffin cups with paper liners or spray each cup with a non-stick cooking spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
In a large bowl, I use my Kitchen Aid mixer cream together butter and vanilla. Slowly blend in the sugar, one cup at a time beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so. Stir in the vanilla bean seeds.
Place the chocolate chips in a microwave safe bowl. Pour in the whipping cream until just barely level with the chocolate chips– you should still be able to see the chocolate chips. Microwave for 60 seconds. Whisk for 1-2 minutes until smooth and thick. It will continue to thicken as it cools.
To assemble cupcakes:
After cupcakes are completely cook, frost or pipe buttercream onto cupcakes. Using a teaspoon, start at the center of the cupcake and gently pour out, letting it drip down the sides. I like to make an “x” like motion so that the fudge spreads on each side of the cupcake. Add sprinkles right away. Top with a maraschino cherry.
Kids review: I knew they would love this cupcake. Come on it has sprinkles, a cherry and fudge this says instant hit. But what I was not prepared for was their reaction. Aiden, Madden, Izabella and Gabbie all claimed that this was the “best cupcake ever!” JoJo asked if she could have this for her birthday (next September). And Isaac (friend and picky eater) said, “Sandra, this is the best dessert I have ever tasted!” Wow! What will I come up with next? Or should I stop while I am ahead?
Chocolate Banana Cupcake adapted from Joy of Baking
Frosting adapted from me