Description
Perfectly moist and fluffy banana cupcakes filled with mini chocolate chips and topped with milk chocolate buttercream frosting.
Ingredients
- FOR THE CUPCAKES:
- 1 stick Unsalted Butter, Melted And Cooled
- 2 Medium Ripe Bananas, Mashed
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ¼ cups Buttermilk
- 1-⅔ cup All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- ½ cups Mini Chocolate Chips
- FOR THE FROSTING:
- 1 stick Unsalted Butter, Softened
- ½ cups Cocoa Powder
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Kosher Salt
- 2 Tablespoons Milk
- 3 cups Powdered Sugar
Preparation
Preheat oven to 350°F and line a cupcake pan with liners.
In a large mixing bowl, combine mashed bananas with melted butter. Add in sugar, eggs, vanilla, and buttermilk. Add in flour, baking powder, baking soda and salt. Mix until just combined. Gently incorporate mini chocolate chips.
Spoon into cupcake pan and bake 20-22 minutes or until toothpick comes out clean. Remove from oven and cool in pan for about 10 minutes. Remove from pan and cool completely on wire baking rack.
For the frosting, in a large mixing bowl, beat butter until smooth. Add in cocoa powder, vanilla, salt, milk and powdered sugar. Continue beating until mixture is fully combined and there are no remaining lumps of sugar. Frost cupcakes.
