These Banana Cupcakes with Chocolate Buttercream are moist and flavorful and the perfect recipe for your overripe bananas!
I’ve heard a nasty little rumor that today may be the start of the new school year for some kiddos.
Say it isn’t so!
Is it just me, or does every year school seem to start even earlier. What happened to enjoying the summer? The WHOLE summer.
Growing up, we started school AFTER Labor Day, not a day before.
So it seemed appropriate to start this Monday with something sweet and chocolatey. Who’s in?
These Banana Cupcakes with Chocolate Buttercream are just the ticket to help ease the pain of the first day of school blues for kids AND parents alike.
Moist and super banana flavored these cupcakes are perfect for those leftover, overripe bananas on the old kitchen counter.
And this chocolate buttercream is going to knock your socks off. (Do people still say that? Or is it just cause I’m old?) It’s ultra smooth and creamy and the perfect complement to the banana cake. I know you’re really going to enjoy these guys!
And since bananas happen to be a fruit, which in my book is considered a breakfast food, I’m thinking these cupcakes may need to be enjoyed not only for dessert, but dare I say breakfast?
A Few Cook’s Notes for Banana Cupcakes with Chocolate Buttercream Recipe:
Make sure the bananas you use are overripe. Nice and dark on the outside.
I topped my buttercream frosting with some finely chopped walnuts. This is totally optional.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 3 large eggs, lightly beaten
- 1 1/2 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups overripe bananas, mashed
- 1 cup unsalted butter, room temperature
- 3 1/2 cups confectioners' sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/8 tsp. salt
- 3 Tbsp. whole milk
- 1 tsp. vanilla extract
- finely chopped walnuts, for sprinkling, if desired
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Whisk together until well combined.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating until well blended. Add vanilla and continue to beat for an additional 3 minutes at medium speed, scraping down the bowl as needed. Stir in half the flour and mix until combined, then stir in the buttermilk and then the remaining flour mixture. Do not over mix. Gently fold in the bananas.
- Spoon the batter into the liners, filling 2/3 full. Bake for 18 minutes or until toothpick inserted in center comes out clean. Repeat until all batter is done. Allow the cupcakes to cool completely before frosting.
- Frost cupcakes with chocolate buttercream. I used a Wilton 2D tip to pipe the rose. Sprinkle with finely chopped walnuts, if desired. Cupcakes will keep in airtight container in refrigerator for 3 days.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add the sifted confectioners' sugar, cocoa powder, milk, salt and vanilla and continue to beat on low speed for 1 minute and then increase the speed to high and continue to beat for 2 minutes. If frosting is too thick, add more milk. If it's too thin, add more confectioners' sugar.