Banana Chocolate Cupcakes

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*This post contains affiliate links. Please read disclosure to learn moreSitting at home bored out of your mind with nothing to do because of the virus? How about making some banana chocolate cupcakes to snack on? These little guys aren't too sweet and the chocolate buttercream on top is delicious thanks to the black cocoa powder I had on hand. All's you need is some overripe bananas and some good tunes.Not sure you want banana chocolate cupcakes but would prefer to mix it up a bit instead? You can certainly add in some chopped walnuts or pecans into the cake batter. Add in some chocolate chips too while you're at it! And then instead of using chocolate buttercream, then I suggest either a good cream cheese buttercream or even a peanut butter buttercream to pair with the banana cupcakes. Anything goes well with bananas, you just need to find the right kind of mix-ins that you want to add to them.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. For the buttercream I highly suggest using the King Arthur Flour black cocoa. It gives any baked good this beautiful dark chocolate color to it and it's not overly sweet. It's perfect for these banana cupcakes as it pairs so well together.

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banana chocolate cupcakes

these soft banana cupcakes wouldn't be complete without the mound of chocolate buttercream swirled on top.

cake

• 1 2/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 egg
• 1/3 cup vegetable oil
• 1/3 cup greek yogurt
• 2 tsp vanilla extract
• 3/4 cup almond milk
• 3 ripe bananas (i use frozen bananas, thawed)

buttercream

• 3 sticks salted butter
• 4 cup powdered sugar
• 1/3 cup cocoa powder
• 2 tsp vanilla extract
• 1-3 tbsp heavy cream

cake

1. preheat the oven to 350 degrees F and place cupcake liners into the cupcake tins. in a large bowl combine the flour, sugar, salt, and baking soda and whisk to combine. in another bowl, mix together the egg, oil, yogurt, bananas, milk and vanilla. add the wet into the dry and mix until everything is fully incorporated. using an cookie scoop, distribute the batter into the cupcake tins and bake for 14-16 minutes or until a toothpick comes out clean. let cool.

buttercream

1. put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.