I had some bananas sitting on my counter that were getting seriously brown, I had to take action. But what to make? Banana bread seems so predictable, so why not cupcakes and since chocolate and bananas go so well together, top them with chocolate buttercream. The funny coincidence with this is that it was national cupcake day, but I didn't know it until I had already decided to make the cupcakes! I guess they were just meant to be.
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 3 very ripe bananas, mashed (enough for 1 cup)
- 2 tsp vanilla
- 1/2 cup half and half
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 2 tbsp half and half
Preheat oven to 350 degrees.
Combine flour, baking powder and flour in a bowl and set aside.
Cream butter and sugars together until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add mashed bananas and vanilla, beat to combine.
Add 1//3 of flour mixture, mixing until just combined. Then add 1/2 of the half and half, mixing in. Then add another 1/3 of flour, mixing as before and then the rest of the half and half and finally the last 1/3 of the flour.
Line 24 muffin cups with paper. Divide batter up equally (an ice cream scoop works great for this).
Bake in preheated oven for 20-25 minutes. Remove from oven and let cool completely before frosting.
While cupcakes are cooling, prepare frosting.
Beat in powdered sugar, 1/2 cup at a time.
Beat in cocoa.
Beat in vanilla and half and half.
Frost cooled cupcakes.