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Chocolate Cupcakes with Banana Cream

Chocolate Cupcakes with Banana Cream

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Quick, fluffy and fragrant! I had a box of card moss around the house and I kept thinking about what to use it and the greedy ones asked for cupcakes. So I only used cream and chocolate flakes but next time I will definitely make homemade cream: )

  • 2 eggs husband
  • 4 tablespoons sugar
  • 1 vanilla essence
  • 2 tablespoons oil
  • 3 tablespoons flour
  • 1 tablespoon cocoa
  • 1 teaspoon baking powder
  • 1 sachet of cream with banana flavor (Book muesli)
  • 400 ml of milk
  • chocolate flakes

Servings: 9

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocolate Cupcakes with Banana Cream:

Mix the egg whites with a pinch of salt, then add the sugar and vanilla essence and mix until it becomes a hard and shiny foam.

Add the oil, the yolks and mix well.

Mix the flour with the baking powder and cocoa and sift them.

Gradually add the flour mixture over the eggs and mix gently from top to bottom so as not to leave the composition.

Fill each form (about 3/4) with dough and put in the preheated oven for 25 minutes (toothpick test)

We take them out of the tray and leave them to cool.

Mix the cream powder with the milk until it hardens then add 1-2 teaspoons of chocolate flakes.

Garnish each cupcake with a generous drizzle of cream and sprinkle chocolate flakes on top.

Tips sites


Paper forms can be replaced with silicone forms.

Banana Cupcakes with Chocolate Cream Cheese Buttercream

People make banana baked goods for one of two reasons: one, they love banana treats and will wait patiently for their bananas to ripen in order to use them or two, their bananas did not get eaten while they were in the edible range and they hate to throw away totally usable bananas. While I am frequently subject to a bunch of declining bananas I truly am a member of the former group. I am a big fan of banana bread, banana muffins and these sweet little banana cupcakes! So, what exactly differentiates a banana cupcake from a banana muffin? Good question! As I was working on this recipe I had to think extensively about what a good banana cupcake should look and taste like. The following are the list of criteria I came up with:

  • Fluffy: I guess this would be the major defining characteristic of a banana cupcake. It should have a lightness to it that is not typically found in a banana muffin or bread.
  • Tender: muffins are usually tender (or they should be) but it is often accompanied by a heaviness. I wanted these banana cupcakes to be both light and tender.
  • Moist: yes, banana bread is generally moist but often too heavy moist to be called a cake. Here I wanted the crumb to be light, tender and moist.
  • Flavorful: banana bread is usually characterized by massive amounts of banana that flavor the sturdy loaves. I was seeking a full caramelized banana flavor but that was soft and mild enough to marry with a variety of tasty buttercreams.

The banana cupcake recipe that resulted is light and moist and a soft beautiful golden color thanks to a dose of lemon juice that preserves the pale hue of the bananas.

Here is a list of the things that I did to keep this pastry a cupcake and not a bread:

  • I pureed the bananas with lemon juice, sour cream and brown sugar. Pureeing the banana allows it to distribute evenly for a soft, light crumb and consistent flavor throughout. The acid in the lemon juice prevents the browning of the bananas and adds a bright flavor to the cupcakes. The sour cream and brown sugar add rich flavor and moisture to these cupcakes.
  • I used a combination of all-purpose flour and cornstarch to give the cupcakes a soft, light texture similar to that produced by cake flour.
  • I used all butter in this cupcake for a rich, warm flavor and lighter texture than that produced by oil.
  • I included both granulated and brown sugar for a pale, mild sweetness with caramel background notes.

I frosted these cupcakes with an incredible Chocolate Cream Cheese Buttercream that is based on a milk chocolate cream chesse ganche that is delicious. I used Luker Cocoa Night 40% Milk Chocolate. If you don't think you like milk chocolate you need to try this one. It is like a dark milk chocolate with the milky sweetness you suspect followed by deep, rich undertones. Truly amazing! In fact I am eating a piece right now. Yum! Thanks Ayi from Pastry Portal for sending your incredible products!

The cream cheese and milk chocolate meld deliciously with the banana flavor in these cupcakes without overwhelming it. The flavors layer in your mouth in a delightful way!

Whether you have bananas that need to be used or are just willing to wait for their development give these cupcakes a try!

  • 2 large ripe bananas (9 ounces or 255 grams total weight)
  • 1 tablespoon (15 milliliters) lemon juice
  • 4 ounces (113 grams) brown sugar- ½ cup
  • 8 ½ ounces (240 grams) sour cream- 1 cup
  • 7 ounces (198 grams) unsalted butter, softened- 14 tablespoons
  • 7 ounces (198 grams) granulated sugar- 1 cup
  • 1 tablespoon (15 milliliters) vanilla extract
  • 3 large eggs
  • 15 ounces (425 grams) all-purpose / plain flour- 3 cups
  • ½ ounce (15 grams) cornstarch- 2 tablespoons
  • 1 teaspoon (5 milliliters) baking powder
  • 1 teaspoon (5 milliliters) baking soda
  • ½ teaspoon (3 milliliters) salt

  1. Preheat oven to 350 F (177 C) and line cupcake pans with 24 paper liners.
  2. Puree the bananas, lemon juice, brown sugar and sour cream until smooth. I used an immersion blender to do this but a blender or food processor would also work well.
  3. In a mixer bowl, beat butter and sugar on low for 1 minute until well blended and smooth. Add vanilla extract and blend on low. Add the eggs one at a time and beat on medium until blended. This mixture will look curdled but it is normal.
  4. Sprinkle in the dry ingredients (flour, cornstarch, baking powder, baking soda and salt) and mix on low to barely incorporated. Add half of the banana mixture and mix on medium for 30 seconds until blended scrape down bowl. Add the remaining banana mixture and mix on low until well blended, about 30 seconds. Let the mixture sit for 10 minutes and then mix on low for 10 seconds.
  5. Divide batter between the liners using a ¼ cup ice cream scoop filling 2/3 full and bake for 20 to 25 minutes or until a cake tester inserted comes out clean. Cool in the pan for 10 minutes and then move to a cooling rack. Cool completely before icing or store in an airtight container. The cupcakes can be frozen unfrosted. Makes about 24 cupcakes

This Will Make or Break Your Recipe

Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. You will question yourself as you pour in the batter. Really? This is ALL that I & # 8217m using for each cupcake? The answer is yes, that is all you are using for each cupcake.

  • If you fill the liners too full, the cupcakes will overflow.
  • Too full = crisp mushroom tops
  • Too full = sinking in the center

Got that? Halfway full! Halfway full!

Now that the cupcakes are baked and your self control is fading quickly, it's time to frost them. The frosting flavor is completely up to you. We have a plethora of options on this site from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Keeping things even (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles.

And layer that buttercream on nice and tall. (used wilton 1M!)

I don't normally reach for chocolate desserts if there's a fruity one on the menu, but I would gladly unwrap one of these over any other choice.

By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake.

Chocolate Banana Cream Pie Cupcakes

Did you watch the Grammies last night? Or did you take a timeout for the long awaited mid season premiere of The Walking Dead? I really prefer to watch the Grammies when I can fast forward through the things I don & rsquot care to watch, because they are SO long. It & rsquos a real time commitment, but let & rsquos count how many times Adele made my eyes well up with tears.

This weekend we enjoyed a nice day on the mountain followed by homemade tacos. We were pre-celebrating Valentine & rsquos day since we won & rsquot be together this week. It was about the fanciest thing we could bust out after a very long day on the hill, but they were oh so good. I don & rsquot do anything special, just a packet of taco seasoning and some saut & eacuteed beef. My boyfriend fried the soft shells in a little bit of oil so they are still soft but slightly crispy. Served with a side of Pacificos.

Let me tell you about something else that is SERIOUSLY delicious, and that & rsquos these Chocolate Banana Cream Pie Cupcakes.

I & rsquove become quite a sucker for pretty much anything that involves banana pudding. This recipe is unique in that it is actually a chocolate banana cupcake and it & rsquos filled with an easy chocolate mousse then topped off with some Cool Whip and fresh bananas.

These cupcakes happened by chance because I had some very brown bananas in my refrigerator for several days and I just felt like I couldn't freeze them or throw them away. While I love banana bread, I know I would devour a whole loaf all to myself, and that is not good for my thighs.

The cupcake recipe is similar to the cake recipe for my banana pudding poke cake, but I added a touch of sour cream. Between the sour cream and the bananas, these cupcakes are very airy and light and also extra moist. I & rsquove also added a hint of brown sugar to bring out the sweetness in the bananas.

When it came time for the filling, I had to choose between a chocolate pudding or a banana pudding. While I loved the idea of ​​using bananas, I really wanted to highlight the chocolate here.

I recently received a shipment of new products from Jell-o Simply Good, a new line of Jell-o products featuring real ingredients with no artificial flavors. While. I had both a banana version and a chocolate version, I chose the chocolate version for this recipe. The new pudding mix uses real cocoa and it was a noticeable difference between standard pudding mixes. The chocolate flavor was more intense and rich. It & rsquos definitely something I will be reaching for in the future.

For the filling, I cut the amount of liquid in half so the pudding would be extra thick, and then mixed in some prepared whipped cream. This makes for a very airy mousse to fill the center of these cupcakes with. I use my favorite cupcake corer to remove the center of the cupcakes, but a knife works as well. Since these cupcakes are extra moist, it might get a little sticky. Save those tops because I like to stick them back on top of the mousse to keep the cupcakes from drying out.

I once heard that traditional banana cream pie uses Cool Whip, and while I & rsquo not partial to either, I have chosen a prepared whipped cream for the filling and Cool Whip for the topping. You could use both or stick to one or the other. If you & rsquore concerned about the topping being stable, try preparing some gelatin with 1 teaspoon of gelatin and 1 tablespoon of cold water.

These cupcakes wouldn & rsquot be complete without a little garnish, so I added a fresh slice of banana and some crumbled Nilla Wafers. You may or may not want to share these with your friends and no one is judging you over here.

Follow Beyond Frosting:

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Sweet Milk Banana Cupcakes with Chocolate Frosting

keys: Out of this world. The combination of sweet flavors is just incredible. You NEED these in your life.
Texture: The cupcakes are ridiculously moist and soft, the dulce de leche stuffing is thick and sticky, and the chocolate cream cheese frosting is rich and luscious. Each bite is pure heaven.
Ease: Nothing too complicated here, though you will dirty some dishes.
Appearance: Like something from a bakery!
Pros: My new favorites cupcake.
consul: Rich and indulgent.
Would I make this again? YES.

We live in a ridiculously awesome world, but I can see why people might be tired of cupcakes. That & # 8217s why whenever I share a cupcake recipe with you all it has to be a REALLY fantastic one.

Fantastic is definitely a word to describe these dulce de leche banana cupcakes with chocolate frosting because I think everyone should make them immediately after reading this post.

Super moist and tender banana cupcakes are filled with dulce de leche then topped off with chocolate cream cheese frosting. I challenge you to think of anything better than that. It & # 8217s seriously my new favorite cupcake recipe and I hope it & # 8217ll be yours too.

By the way, in case you haven & # 8217t seen it before, dulce de leche comes canned and can be found at many grocery stores in the Latin food section. The most common brand is Nestle (it & # 8217s packaged in a tin can).

I & # 8217ve also seen higher end versions at specialty stores like Sur la Table, Williams-Sonoma, and World Market. You can also make your own dulce de leche with sweetened condensed milk.

Chocolate Cupcake Ingredients

  • unsweetened cocoa powder: adds a full rich chocolate flavor
  • all purpose flour: flour is necessary to build structure
  • baking powder: helps to leaven and lift the batter
  • baking soda: helps to leaven and lift the batter, reacts with the sour cream
  • leap: just a pinch to balance the sweetness and enhances the other flavors of the cake
  • unsalted butter: makes the cake tender and helps with leavening
  • granulated sugar: adds sweetness and flavor
  • eggs: binds the cake together by providing structure
  • vanilla extract: adds flavor
  • sour cream: adds moisture and creaminess
  • melted chocolate: intensifies the chocolate flavor and adds moisture

Recipe Introduction

Naturally, this experience had to be translated into a cupcake. All the recipes for & ldquobanana cupcakes & rdquo I tried really lacked a banana flavor though. But if you added more bananas the cupcakes ended up tasting like banana bread or banana muffins.

I also really wanted to capture the caramelized banana flavor in the cake. One day it dawned on me & ndash just caramelize them! I tried roasting the bananas in the oven, but they just had a & ldquobaked banana & rdquo flavor and not a & ldquocaramelized banana & rdquo flavor.

When in doubt, use butter & hellip Frying and caramelizing the fresh bananas in salted butter was the answer! It intensified the flavor drastically.

Plus it ended up being a great bonus to get rid of some of that extra moisture the banana adds. The banana cupcakes are still fluffy, but they have more substance. They are even a little bit sticky & ndash which I love!

It is VERY important to thoroughly caramelize the bananas in the salted butter. Spray your saucepan with non-stick spray. Medium heat. Be patient. Let them sit and caramelize in 30 second intervals before stirring and scraping the yummy bits off the bottom of the saucepan (don & rsquot eat them, incorporate them into the rest of the bananas).

The bananas break down completely, which is perfect. Keep caramelizing until you literally can & rsquot anymore. The mixture will start coming together into one mass. You will notice that most of the liquid has evaporated and there will be caramelized bits throughout the squishy banana & ldquopaste & rdquo.

The chocolate ganache center was a given and the frosting had to be my EPIC low sugar chocolate frosting. Since the cupcake is quite intense, I had to opt for a lighter frosting & hellip and yes, I do hate buttercream.

Recipe Summary

  • 1 ⅓ cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¾ cup unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 3 tablespoons butter, softened
  • 1 ½ cups white sugar
  • 2 eggs
  • ¾ teaspoon vanilla extract
  • 1 cup milk

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Cookâ & # x20AC; & # x2122; s Notes:

After I piped the frosting on, I sprinkled cinnamon-sugar and crushed walnuts on top.

You can also make a ganache to pour over the cupcakes. Start off with 8 ounces semisweet chocolate and 8 ounces heavy cream. Break up the chocolate into a bowl. Heat the cream in a small saucepan until simmering. Pour over chocolate and let sit a minute to let the chocolate melt. Whisk gently until chocolate and cream have incorporated. Let cool slightly and pour over cupcakes.

What you need for the chocolate icing:

Butter & # 8211 I use unsalted, room temperature butter for the icing. Do not even THINK about using margarine! It tastes grim and just doesn't behave in the same way.

Icing Sugar & # 8211 I find that a freshly opened bag of icing sugar gives the best results, so make sure you always seal your icing sugar bags well. Sieving it gives the best result but honestly? I don't usually bother as I never have time!

Coco & # 8211 As above, I feel that one non negotiable to make this icing amazing, is VERY good quality cocoa powder. I use this Green & Blacks cocoa which I love.

Piping Bags & # 8211 I still tend to use disposable piping bags sadly, as of course, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option so I & # 8217m still with these at the moment.

Piping Nozzle & # 8211 I almost always use a Wilton 1M nozzle, available on Amazon.


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