Banana Cupcakes with Chocolate Frosting

Kate Sears
Top homemade banana cupcakes with a rich chocolate frosting for a fruity sweet treat that kids and adults alike are sure to love.

Yield:

16 cupcakes (serving size: 1 cupcake)

Recipe Time

Prep: 20 Minutes
Bake: 20 Minutes

Nutritional Information

Calories 313
Fat 13 g
Satfat 8 g
Protein 3 g
Carbohydrate 48 g
Fiber 1 g
Cholesterol 54 mg
Sodium 109 mg

Ingredients

Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
Pinch of salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large bananas)
1/4 cup plain yogurt
1 teaspoon vanilla extract
Frosting:
4 ounces chocolate chips
6 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar, sifted
1 tablespoon whole milk
1 teaspoon vanilla extract

Preparation

1. Make cupcakes: Preheat oven to 350ºF. Grease a 12-cup muffin tin and 4 cups of another tin, or line with paper or foil liners. (Pour 2 Tbsp. water into each empty cup.)

2. In a bowl, sift flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in eggs, one at a time. Beat in banana, yogurt and vanilla. Stir in flour mixture until just combined. Divide batter among muffin cups, filling each about 2/3 full. Bake until a toothpick inserted in a cupcake comes out clean, 15 to 20 minutes. Let cool in tins on a wire rack for about 15 minutes, then remove from tins to racks; let stand until cooled completely.

3. Make frosting: In a heatproof bowl set over a pan of just-simmering water, melt chocolate. Let cool to room temperature. In a bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in milk, vanilla and chocolate until smooth.

4. Spread frosting on cupcakes. Garnish with sprinkles, if desired, and serve.

Note:

August 2011