Dessert+baking

Chocolate banana cupcake with buttercream

Prep Time: 10 min / Cook Time: 30 min / Total Time: 40 min

These Banana Cupcakes topped with Chocolate Buttercream are both moist and flavorful, making them the ideal choice for utilizing your ripe bananas!

Author and photographs: Olga

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I decorated the cupcake with cream and mascarpone, blueberries and caramel . You can find recipe Caramel here

Indulge in the delightful combination of Banana Chocolate Cupcakes adorned with charming swirls of MilkyFrosting, providing a delightful double experience. These cupcakes, tender and moist, offer a delightful sweetness that complements the silky smooth consistency of the cream. Beyond their divine taste, these cupcakes are also a visual feast, appealing to the eyes with their irresistible allure.

Chocolate banana cupcake with buttercream

Yield: 1 cupcake

Ingredients

Cupcake butter

165 g flour
30 g cocoa
1 tsp soda (incomplete)
1 tsp cinnamon
a pinch of salt
210 g bananas (or 2 medium ones)
140 g sugar
80 ml vegetable oil
30 g peanut butter
60 ml Americano coffee
1/2 tsp. vinegar
vanilla

Mascarpone cream

100 g cream 33%
200 g mascarpone or another cream-cheese (Read the ingredients on your cream cheese packaging. If you have cream cheese with salt, then no salt is needed)
a pinch of salt
vanilla
45 g powdered sugar
Caramel for drizzling
Berries for decoration

Instructions

The more ripe the bananas are, the better. Preheat the oven to 170 gr. Sift dry ingredients (flour, baking soda, cinnamon, cocoa and salt) together Grind bananas, sugar, vanilla, coffee, peanut butter and vinegar with an immersion blender into a homogeneous mass. Add vegetable oil to the banana mixture and combine with a whisk. Mix the flour part and the banana part Bake depending on the size of the pan from 30 minutes to 60 minutes. Check with a dry toothpick I had a mold about 20 cm and my cake baked in 30 minutes

For the cream, whisk all ingredients together.