Best 2 Chocolate And Banana Cupcakes Recipes

Indulge in a delightful culinary journey with our tantalizing chocolate and banana cupcakes, a match made in dessert heaven. These delectable treats are not just any ordinary cupcakes; they are an explosion of flavors and textures that will captivate your taste buds from the first bite.

Immerse yourself in the rich, decadent chocolate batter, infused with the essence of ripe bananas, resulting in a moist and tender crumb that melts in your mouth. Each cupcake is crowned with a luscious chocolate ganache, a velvety symphony of dark chocolate and cream, that adds an extra layer of indulgence.

But that's not all! These cupcakes come in three irresistible variations, each offering a unique twist on the classic combination. The original chocolate and banana cupcake is a timeless delight, a harmonious blend of chocolate and banana flavors. For those seeking a more sophisticated palate, the chocolate and salted caramel banana cupcake introduces a touch of savory sweetness, with a luscious salted caramel sauce that perfectly complements the richness of the chocolate.

And for those who love a burst of fruity freshness, the chocolate and raspberry banana cupcake is a delightful surprise, featuring a vibrant raspberry coulis that adds a delightful tartness to the mix. No matter your preference, these cupcakes are guaranteed to satisfy your sweet cravings and leave you craving for more.

So, prepare your apron, preheat your oven, and embark on a culinary adventure that will transport you to dessert paradise. Let's dive into the recipes and create these mouthwatering chocolate and banana cupcakes that will steal the show at any gathering.

Let's cook with our recipes!

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Chocolate, Peanut Butter and Banana Cupcakes image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13

Ingredients

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

Steps:

Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

CHOCOLATE, BANANA AND TEFF CUPCAKES

Chocolate, Banana and Teff Cupcakes image

A deliciously reliable gluten-free cupcake recipe adapted from http://cannelle-vanille.blogspot.com/

Provided by selfmadegirl

Categories Dessert

Time 35m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs (at room temperature)
200 g natural cane sugar
300 g ripe bananas, pureed
175 g virgin coconut oil (melted)
2 teaspoons vanilla extract
100 g teff flour
50 g sweet rice flour
50 g hazelnut meal (or almond meal)
15 g cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda (aluminum free!)
100 g chocolate chips

Steps:

Whisk together the eggs, sugar, banana puree, oil and vanilla.
In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).

Tips:

To ensure the cupcakes have a moist and fluffy texture, make sure not to overmix the batter. Overmixing can result in a denser, more compact cupcake.
Use ripe bananas for the best flavor and texture. Ripe bananas will be sweeter and have a creamier consistency, which will contribute to a more delicious cupcake.
If you want a richer chocolate flavor, use a high-quality cocoa powder. A higher cocoa content will result in a more intense chocolate taste.
Be careful not to overbake the cupcakes. Overbaked cupcakes will be dry and crumbly. To check if the cupcakes are done, insert a toothpick into the center. If it comes out clean, the cupcakes are ready.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly and prevent it from melting.

Conclusion:

These chocolate and banana cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, rich chocolate flavor, and creamy banana frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying treat, give these chocolate and banana cupcakes a try!