Description
Delight in these moist and rich Chocolate Banana Cupcakes topped with a luscious banana cream cheese frosting. Perfectly balanced with brewed coffee and a hint of vanilla, these cupcakes combine the deep flavors of cocoa and banana for an irresistible treat. Garnished with caramelized banana slices, they make an elegant dessert for any occasion.
Ingredients
Cupcake Batter
- 100 g Granulated Sugar
- 100 g Brown Sugar
- 80 g Vegetable Oil
- 120 g Whole Milk (room temperature)
- 120 g Freshly Brewed Coffee (room temperature)
- 1 teaspoon Vanilla Extract
- 1 Egg (room temperature)
- 180 g All Purpose Flour
- 50 g Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
Banana Cream Cheese Frosting
- 113 g Unsalted Butter (82% fat, room temperature)
- 120 g Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 226 g Cream Cheese (full fat, e.g. Philadelphia)
- 75 g Mashed Banana
- ½ tablespoon Lemon Juice (freshly squeezed)
Decoration
- Banana slices (with sugar caramelized on top)
Instructions
- Prepare the cupcake tin: Line your cupcake tin with muffin liners and preheat the oven to 175℃ (350℉) without fan to ensure even baking.
- Combine wet ingredients: Using an electric hand mixer, whip together the room temperature egg, vegetable oil, granulated sugar, brown sugar, freshly brewed coffee, whole milk, and vanilla extract for 1-2 minutes until well blended.
- Sift dry ingredients: Sift together all purpose flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl to ensure even texture.
- Mix batter: Pour the wet ingredient mixture into the dry ingredients and gently fold until just combined, avoiding overmixing to keep cupcakes tender.
- Fill cupcake liners: Spoon the batter evenly into the lined cupcake tin cavities, filling each about three-quarters full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to prevent drying out the cupcakes.
- Cool cupcakes: Remove from oven and transfer cupcakes to a cooling rack. Allow to cool completely to room temperature before frosting.
- Prepare butter and mixers: Bring unsalted butter to room temperature. Fit a stand mixer with a paddle attachment or prepare your electric hand mixer.
- Prepare banana puree: Finely mash the banana with a fork and mix with freshly squeezed lemon juice to prevent browning.
- Cream butter: Beat room-temperature butter at medium-high speed for about 3 minutes until it becomes light in color and fluffy in texture.
- Add powdered sugar and vanilla: Gradually add sifted powdered sugar to the butter and beat for another 2 minutes until pale and fluffy, then add vanilla extract and mix well.
- Add cream cheese: Add full-fat cream cheese to the mixture and whip for an additional 2 minutes until smooth and well combined.
- Incorporate banana puree: With mixer running on low speed, slowly add the banana puree one tablespoon at a time. Continue mixing until fully incorporated but do not overmix.
- Chill frosting: Transfer the banana cream cheese frosting to a piping bag and chill in the refrigerator for 30 minutes to firm up.
- Prepare decoration: Slice banana and caramelize the tops by sprinkling sugar and using a torch or broiler to brulee the sugar until golden and crisp.
- Assemble cupcakes: Pipe the chilled frosting evenly onto each cooled cupcake, then decorate with one caramelized banana slice on top of each cupcake.
- Storage: Serve cupcakes fresh for best flavor. Store any leftovers in an airtight container refrigerated for 2-3 days, adding banana slices just before serving to maintain freshness.
Notes
- Ensure all wet ingredients like egg, milk, and coffee are at room temperature to promote even mixing and better texture.
- Do not overmix the batter to avoid dense cupcakes; mix just until combined.
- Baking times may vary slightly depending on your oven; check cupcakes early to avoid overbaking.
- Use freshly brewed coffee at room temperature to enhance the chocolate flavor without cooking the egg.
- Chilling the frosting improves pipeability and holds shape better during decorating.
- Caramelize the banana slices just before serving to maintain crispness and presentation.
- Leftover frosted cupcakes should be refrigerated to keep the cream cheese frosting fresh.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
