banana chocolate buttercream cupcakes banana chocolate buttercream cupcakes Israeli Kitchen Banana chocolate buttercream tops these luscious mini cupcakes. (Photo: Sarah F. Berkowitz)

Banana mini cupcakes with banana chocolate buttercream

Delicious mini cupcakes full of bananas and rich chocolate to yield a bite of heaven.

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  • Yield: 4 dozen cupcakes
  • Prep time: 40 minutes
  • Cook time: 15 minutes

Not sure there’s anything more satisfying and delicious than a moist banana chocolate cake. But add some banana chocolate buttercream and top it with a pretty garnish, and this little sweetheart is a blue-ribbon winner. Good thing these pastries are mini sized!

Ingredients

    For cupcakes:

  • 1/2 cup oil
  • 2 eggs
  • 2 large bananas
  • 1/2 cup orange juice
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • For buttercream:

  • 3 squares unsweetened chocolate
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 medium banana, mashed
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoon milk
  • Dried banana slices, for garnish

Directions

Preheat oven to 350° F. Line mini muffin pans with liners and set aside.

In a large bowl, peel and mash bananas. Sprinkle with baking soda.

Add oil, eggs, orange juice and vanilla. Whisk until smooth.

Add flour and sugar and stir with gentle strokes until barely blended.

Use a tablespoon to fill muffin liners about 2/3 full. Bake for 7-9 minutes or until tops spring back when lightly pressed.

While cupcakes are cooling, beat butter, banana and sugar. Melt chocolate and add to mixture, beat well. Add powdered sugar, vanilla and enough milk to create a thick buttercream texture.

Pipe swirls onto each mini cupcake. Top with a slice of dried banana.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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