Cakes

Banana Chocolate Cupcakes with Banana Cream Cheese Icing

61

Use up your extra bananas with these easy, fluffy cupcakes. The icing doesn’t keep good for long (about a day), so if you’re making these in advance, leave the banana out of the icing.

12
105 grams all-purpose flour
150 grams sugar
1 teaspoon baking soda
1 teaspoon baking powder
50 grams unsweetened Dutch-process cocoa powder
½ teaspoon salt
3 tbsp vegetable oil
100 millilitres buttermilk (I used milk + 1 tsp of vinegar)
130 grams banana puree (I used 2 bananas)
1 egg
80 millilitres hot coffee (I used instant espresso)
In a large mixing bowl, beat the egg until pale and frothy. Add banana purée (2 bananas), buttermilk, coffee, vanilla, sugar and oil and mix until incorporated. Mix in the flour, baking soda, baking powder, cocoa powder, and salt until incorporated. You should have a fairly runny batter. That’s okay. Spoon the batter into a cupcake tin lined with paper liners. Bake for about 20 minutes in an oven preheated to 350F or until a toothpick comes out clean when you poke it into the middle of a cupcake. Let cool on a wire rack. Meanwhile, purée your last banana until it is super super smooth. If there are any chunks, your frosting will look unappetizing. Cream the butter and cream cheese until smooth. Add the banana purée and icing sugar. Feel free to add a little more icing sugar if you find the frosting a little runny. Add vanilla and mix. Transfer to a piping bag, and pipe little clouds of dreamy banana cream cheese frosting on your ever-so-light fluffy cupcakes.
Nutritions

Calories
258

Sodium
363mg
15% DV

Fat
22g
34% DV

Protein
11g
22% DV

Carbs
54g
18% DV

Fiber
16g
66% DV