So remember how I’m this close to writing off banana cupcakes and calling it a day? Well, I made some the other day that proved to me that not all banana cupcakes are gluey.
Chocolate. Banana. Cupcakes.
The name alone should have tipped me off that these were going to be yummy. Chocolate in anything makes it good. Automatically. Fact.
Added bonus: These guys are super easy to put together. No stand mixer required!
Banana Chocolate Cupcakes
makes 24 cupcakes
adapted from Joy of Baking
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, room temperature
1 cup mashed ripe bananas (about 2 medium bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons vanilla
1 cup semi-sweet chocolate chips
3/4 cup heavy whipping cream
1 tablespoon butter
To make the cupcakes: Preheat the oven to 350 degrees and line two cupcake tins with liners; set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, banana, water, milk, oil, and vanilla.
Add the wet ingredients to the dry ingredients and whisk until combined. Fill the cupcake liners about 3/4 full and bake for 20 minutes or until springy to the touch and/or a toothpick inserted into the center comes out clean.
Let cool in the pans for a few minutes, then transfer to wire racks to cool completely.
To make the Chocolate Ganache Frosting: Place the chocolate chips into a medium-sized stainless steel or heatproof bowl; set aside.
Heat the cream and butter in a saucepan over medium heat. Bring just to a boil, then remove from heat and pour over the chocolate chips. Let stand for 5 minutes, then stir until smooth. Let stand at room temperature for about 30-40 minutes, then beat with an electric mixer until light and fluffy. Spread or pipe onto cooled cupcakes.