Double Chocolate Banana Cupcakes. An easy to make banana cake batter with added chocolate chips, bakes to moist tender perfection. They’re then topped with silky Italian Buttercream Frosting.
Double Chocolate Banana Cupcakes.
Bananas and chocolate are a naturally great combination and here they get along particularly well.
I call these double chocolate because not only are they topped with the BEST chocolate buttercream frosting ever, I’ve also sneaked a few chocolate chips into the cupcake batter. That’s just like my mom used to do when she made banana bread.
Give ripe bananas a brand new life!
My kids always loved these cupcakes. They were often taken along to birthday parties, picnics or BBQ’s over the years, and they were almost always the first dessert to get snapped up.
Note:
I should note that the recipe for this frosting makes quite a large batch. This is a good recipe to use up any leftover chocolate buttercream frosting or you could just make a half batch which should be good for a couple of dozen cupcakes.
I like to use 50% dark chocolate chips for the cupcakes & frosting but you can use semisweet as well..
If you find this sort of Italian buttercream frosting to be a bit daunting, you can just use a standard buttercream frosting like on our Chocolate Buttercream Cupcakes.
These would also be delicious using the chocolate fudge frosting frosting from our Chocolate Fudge Cake if you prefer.
Double Chocolate Banana Cupcakes.
Originally published July 2010. Updated May, 2020.
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Double Chocolate Banana Cupcakes
Double Chocolate Banana Cupcakes. An easy to make banana cake batter with added chocolate chips, bakes to moist tender perfection. They're then topped with silky Italian Buttercream Frosting.
Ingredients
For the cupcakes
- 1 cup white sugar
- ½ cup vegetable oil
- 2 eggs, beaten
- 3 medium ripe bananas, mashed
- 1 3/4 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup orange juice
- 1 cup chocolate chips
For the chocolate buttercream frosting (See note below before starting.)
- 1 pound chocolate, at least 50% cocoa, chopped in small pieces
- ½ cup butter
- 2 cups sugar
- 2/3 cup water
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- Pinch salt
- 2 cups (1 pound softened unsalted butter
Instructions
To prepare the cupcakes
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Beat sugar and oil in a bowl.
- Add eggs and mashed bananas.
- Fold the dry ingredient mixture into the banana mixture alternately with orange juice, beginning and ending with the dry ingredients.
- In the last few folds, add in the chocolate chips. This will help you not overmix the batter.
- Fill paper lined cupcake pans with the batter and bake at 350 degrees F for 15-20 minutes or until a wooden toothpick inserted in the centre comes out clean.
- Cool completely on a wire rack before frosting with chocolate buttercream frosting.
To make the frosting
- Combine the chocolate and 1/2 cup of butter and melt (but do not over heat) in a double boiler.
- Set aside to cool to room temperature.
- Combine the sugar and water in a small saucepan and bring to a boil.Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
- Meanwhile beat together the egg whites, cream of tartar, vanilla extract and salt to stiff peaks.
- Slowly pour in the sugar syrup in a thin stream, hitting the side of the bowl and not the beaters.
- Continue beating the frosting for 10-15 minutes until the meringue is completely cool.
- When completely cool, slowly begin to add the butter a few tablespoons at a time.
- Beat until smooth after each addition.
- Add the melted chocolate to the meringue mixture in about 4 additions and beat well after each addition.
- Continue beating until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen.
- Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.
- Pipe in swirls, onto the cooled cupcakes. You will probably want to store these in the fridge if your kitchen is hot or during hot weather.
Notes
I should note that the recipe for this frosting makes quite a large batch. This is a good recipe to use up any leftover chocolate buttercream frosting or you could just make a half batch which should be good for a couple of dozen cupcakes.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 443Total Fat 26gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 12gCholesterol 56mgSodium 192mgCarbohydrates 50gFiber 2gSugar 36gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
B James
Thursday 21st of May 2020
My goodness, these look great! If this is enough icing for 48 cupcakes, can it be frozen? Also, just wondering, as the size of bananas is so varied - how many cups/weight is 3 bananas? For 18 cupcakes I'll need to put them in two pans and put on two layers in the oven - do I need to change to fan-assisted temp? If so what temp would be best. Thanks for all your great recipes!
Mansi
Tuesday 15th of June 2010
love the simple recipe:)
do send these, or any other snack recipe for the Magic Bullet recipe contest/giveaway hosted on my blog:)Your recipe could win you a Free Magic Bullet To Go!
ajcabuang04
Sunday 13th of June 2010
These look great!!! They look so perfect and delicious! Love you picture.Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/
diane
Sunday 13th of June 2010
I found your cupcakes on FoodGazing. They're gorgeous. I love bananas and chocolate together, and I just happen to have some very ripe bananas in the freezer, so I plan to try these tomorrow. Thanks for the recipe.