Banana & Chocolate Cupcakes

Normally when I have a few over-ripe bananas I tend to make Banana Nut Bread, but, recently when I had a few bananas that were past their prime for eating in my opinion I decided to make some cupcakes with them instead. Following the recipe Gina’s Banana Cupcakes from the Food Network’s website I made some really moist and delicious cupcakes that weren’t overpowering with the flavor of banana.

I started off by mashing two very ripe bananas.

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I then combined my dry ingredients (flour, baking powder, baking soda and salt) and set it aside.

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To begin making the batter I creamed together butter and sugar.

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I then added in sour cream and vanilla.

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And then two eggs, which I added in one at a time.

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At this point I added in the dry ingredients to the wet mixture.

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After mixing it well it was time to finally add in the bananas.

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Once the entire banana was incorporated into the mixture I used an ice cream scoop to fill my prepared cupcake pan.

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The batter was the perfect amount for twelve cupcakes!

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After baking for 18 minutes in a 350 degrees preheated oven they were done and smelled incredible.

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I let them cool for a bit before frosting and since I was running a bit short on time I decided to take a short cut and use store bought chocolate frosting.

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Once they were cooled I frosted them using a piping bag attached with Wilton’s 1M tip to create the 1M Swirl.

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Overall… the cupcakes were absolutely delish!

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Gina’s Banana Cupcakes*

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick (4 ounces) butter, softened

1/2 cup granulated sugar

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

2 large eggs

Directions

Preheat the oven to 350F. Line a 12-cup standard muffin tin with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas, being careful not to over mix.

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

*The original recipe included 3/4 cup walnuts from the batter which I omitted and was paired with a molasses frosting which I opted to replace with a chocolate frosting.

One thought on “Banana & Chocolate Cupcakes

  1. Pingback: Banana Nut Bread… A Single Loaf | Bead Yarn & Spatula

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