Chocolate Banana Cupcakes with Cream Cheese Frosting and Caramelized Banana Slices Recipe
These Chocolate Banana Cupcakes are a delightful blend of rich cocoa and ripe banana flavors, topped with a creamy banana-infused cream cheese frosting and caramelized banana slices for an elegant finish. Perfect for special occasions or an indulgent treat, this recipe combines moist chocolate cupcakes with a luscious, fluffy frosting that balances sweetness and tanginess beautifully.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cupcakes
- 100 g (½ cup) Granulated Sugar
- 100 g (½ cup) Brown Sugar
- 80 g (½ cup) Vegetable Oil
- 120 g (½ cup) Whole Milk, room temperature
- 120 g (½ cup) Freshly brewed coffee, room temperature
- 1 teaspoon Vanilla Extract
- 1 Egg, room temperature
- 180 g (1½ cups) All Purpose Flour
- 50 g (½ cup) Cocoa Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
Banana Cream Cheese Frosting
- 113 g (½ cup) Unsalted Butter (82% fat), room temperature
- 120 g (1 cup) Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 226 g (1 cup) Full Fat Cream Cheese (33%+), e.g. Philadelphia
- 75 g (⅓ cup) Mashed Banana
- ½ tablespoon Freshly squeezed Lemon Juice
Decoration
- Banana slices with sugar caramelized on top
Instructions
- Prepare cupcake tin and oven: Line a cupcake tin with muffin liners and preheat your oven to 175℃ (350℉), no fan setting.
- Mix 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 combined.
- Prepare dry ingredients and combine: Sift together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Pour the wet ingredients into the dry and fold gently until just combined to avoid overmixing.
- Fill cupcake tins and bake: Spoon the batter evenly into the muffin liners, filling each about ¾ full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep cupcakes moist.
- Cool cupcakes: Transfer cupcakes to a cooling rack and allow them to reach room temperature before applying frosting.
- Prepare banana for frosting: Mash the banana finely with a fork and drizzle with freshly squeezed lemon juice to prevent browning; set aside.
- Make buttercream base: Beat the room temperature unsalted butter at medium-high speed for 3 minutes until light in color and fluffy.
- Add powdered sugar and vanilla: Gradually add sifted powdered sugar to the butter and continue whipping for 2 more minutes until pale and fluffy. Then add vanilla extract and mix until combined.
- Add cream cheese: Incorporate the full fat cream cheese and whip for an additional 2 minutes until smooth and creamy.
- Incorporate banana puree: Slowly add the mashed banana one tablespoon at a time while the mixer runs, ensuring even distribution without overmixing. Stop once fully combined.
- Chill frosting: Transfer the frosting to a piping bag and chill in the refrigerator for at least 30 minutes before using.
- Caramelize banana slices: Prepare banana slices for decoration by sprinkling sugar on top and caramelizing (brulée) them carefully until golden.
- Assemble cupcakes: Pipe the chilled banana cream cheese frosting onto each cooled cupcake. Top each cupcake with a caramelized banana slice just before serving for best freshness.
Notes
- Measure ingredients precisely by weight using a digital scale for best baking results.
- Use room temperature ingredients to ensure proper mixing and texture.
- Do not overbake cupcakes to keep them moist and tender.
- Chilling the frosting before piping helps achieve clean and decorative swirls.
- Caramelize banana slices immediately before serving to prevent sogginess and preserve crispness.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 2-3 days.
