Fall has officially descended upon DC, which means that it’s time to switch over to the fall and winter fruits and vegetables. Pumpkin has been flowing through my kitchen lately (lots of pumpkin recipes to come soon!), as well as figs, pears, and apples. Fortunately, in addition to the traditional fall fruits, bananas are always available!
As I’ve posted before, I absolutely LOVE banana bread. This recipe below is essentially the cake version of banana bread. While banana bread is dense and substantial, this banana cake is light and airy, but with all the banana taste!
One of the requirements to keep the cake light is to use cake flour. Cake flour is a low-protein flour, which has a very fine texture and light color. The cake flour gives the banana cupcakes a fine, soft, even crumb. Just remember that because it has such a fine grain, cake flour should be sifted before incorporating it into a recipe to prevent clumping!
I decided to pair the banana cupcakes with a dense, chocolatey fudge frosting made from semisweet chocolate. Personally, I like the contrast between the dense fudge frosting against the light crumb of the banana cake. But feel free to substitute a regular chocolate or vanilla buttercream icing or whatever your heart (or stomach) desires!
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Banana Cupcakes with Chocolate Fudge Frosting
Yield: 18 cupcakes
Begin by assembling your ingredients.
For the banana cupcakes, you are going to need:
- 2 1/4 cup cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, temperature
- 2 eggs, at room temperature
- 3-4 medium ripe bananas
- 1 teaspoon vanilla
For the chocolate fudge frosting, you are going to need:
- 2 cups semisweet chocolate chips
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/2 pound powdered sugar (about 3 cups)
- 1/2 cup milk, whole preferred
You are also going to need:
- Cupcake pan
- Paper liners
- Cookie or ice cream scoop
- Double boiler
- Icing bag (Either a 16-inch or 12-inch bag will work.)
- A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)
First, pre-heat your oven to 375° F.
Next, sift the flour, baking powder, baking soda, and salt in to a medium bowl or on to a sheet of wax paper.
In a large bowl, beat the butter and the sugar together until light and fluffy.
Slowly beat in the eggs, 1 at a time, until they are incorporated.
Add the bananas, one at a time, and the vanilla, and mix to combine.
Last, add the dry ingredients. Mix until all the ingredients are incorporated. Scrape down the side of the bowl, and mix again to make sure all the ingredients are combined. The cake mixture will be quite dense.
Using an ice cream scoop, fill each cupcake liner 2/3 of the way full. Be sure not to overfill the cupcake wells, or the cupcake tops will spread out and stick to the pan.
Bake in your pre-heated oven for 18 minutes or until a cake tester inserted comes out clean.
Let cupcakes cool in the pan for approximately 5 minutes, and then remove to a wire rack to cool completely.
While the cupcakes are cooling, prepare the chocolate fudge frosting.
In a double boiler over simmering water, melt the chocolate chips and milk. Let cool slightly.
In a stand mixer fitted with a paddle attachment, beat the butter in to the powdered sugar.
With the mixer running on low, slowly add the melted chocolate to the butter and powdered sugar. Beat until the chocolate is incorporated.
To assemble the cupcakes, begin by preparing your icing bag. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing. For pictures, see the Jello Deviled Eggs post.
Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.
Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For more pictures, see the Neon Tie-Dye Cupcakes post.
Repeat with the remaining cupcakes.