The Story:
What am I doing right now? I am sitting in a Bio 100 class. Yes, I am a super Senior in college and successfully put off a GE until my last semester. But it’s totally okay, because I just sit in the back with the TA’s and chit-chat the whole class (and write blog posts, like the one for German chocolate cupcakes, for all of you lovely readers). I think the Professor thinks I’m a TA at this point…
Banana Chocolate Spice Cupcakes
Ingredients
Banana Cake:
- 1 box yellow or white cake mix
- 2 large or medium ripe bananas
- 1/2 tsp. baking soda
- 1 tsp lemon juice
- 3 eggs
- 1/4 C. oil
- 1 tsp. vanilla extract
- 2/3 C. buttermilk
- 1 1/2 tsp. cinnamon
Chocolate Spice Buttercream:
- 1 C. butter softened
- 1/2 C. unsweetened cocoa
- 2 tsp. vanilla extract
- 1 Tbs. milk
- 1 tsp. cinnamon
- 2-3 C. powdered sugar
Banana Chips to decorate
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In another small bowl, use a fork to finely mash bananas with baking soda and lemon juice.
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4. In a large bowl, combine eggs, oil, vanilla extract, buttermilk and cinnamon.
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5. Stir in mashed bananas.
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6. Stir in cake mix until smooth.
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7. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.
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8. Buttercream: Beat butter until smooth. Add cocoa, vanilla, milk and cinnamon and beat again. Slowly add powdered sugar until you reach your desired consistency. Add more milk if needed.
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9. Pipe onto cooled cupcake and top with banana chips! You can use fresh banana slices, but serve immediately or they will turn brown.
Oh wow I enjoy banana and chocolate together but the addition of just a little cinnamon has to make the world of difference!
I am in the similar shoes with you. I am a super senior, too, but I live in the dorm with freshmen because I needed a place to stay right away, so dorm was the only option. I feel like a mom to them like baking cookies for them, telling them to quite down during the night, cleaning up their mess etc.
Thank you for this wonderful recipe!
At the beginning I was hesitant:) of the combination of flavors but I went for it, The cupcakes were so light and moist, simply delicious.
I’ve made 12 regular size and 36 minis. I had all the ingredients at home, so it was a plus for me.
Definitely this is a keeper. Thank you Lizzy for your dedication. God bless
What are you getting your degree in? Just curious because your cupcakes are so awesome! Can’t wait to buy your book. I’m making your Lemon Cream and German Sweet Chocolate cupcakes today for a 90th birthday party! Thanks so much for the great recipes!
I am majoring in Broadcast Journalism and hoping to be a TV Producer
My four year old just requested a birthday cake containing bananas, chocolate and acorns (!). This is a great start!
I made the Andes Mint cupcakes and they were so crumbly, it was impossible to get the papers off and eat without most of it falling on the floor. What could I have done wrong?
I love it. Thank you so much !
Thanks, I have just been searching for info approximately this subject for a while and yours is the greatest I have came upon so far. But, what about the conclusion? Are you sure concerning the supply?
Hi! Could I replace the two bananas with a mango to make mango cupcakes (and keep everything else the same)?
Thanks!
Banana’s sort of are their own thing. The best advice I have is chose a different recipe (a non banana one) puree down the mango and use it in place of SOME of the liquid. (use about 3/4 C mango puree and 1/4 C milk)
Thank you!
Lizzy,
This sounds yummy, I definitely want to try it. Instead of doing a chocolate buttercream, can you add the chocolate into the batter? Like a banana marble cupcake.
thanks!
Patty
I would probably just add mini chocolate chips to the batter, it makes them look really cute!