Dark Chocolate Banana Cupcakes

Dark Chocolate Banana Cupcakes – easy-peasy dark chocolate banana cupcakes topped with buttercream and chocolate sprinkles, perfect for all of you banana lovers.

I love cupcakes. They’re convenient and I am all about convenience. There is just something about food that is individually packaged that always gets me. Plus, there is no need to cut cake with cupcakes, which is awesome because cutting round cakes can be cumbersome. You also know exactly how many servings you have with cupcakes. Cupcakes are way more grab and go than a slice of cake. I love that.

I love cupcakes. They’re fun to decorate. Twenty-four cupcakes mean 24 little cakes to infuse with personality. Twenty-four blank cupcake canvases to practice frosting techniques on, like purple owls and flowers. If you mess up on a cupcake there are more to try-try-again on. You mess up on a cake and that is a real bummer.

I love cupcakes. Each cupcake is a serving and therefore you need many, dozens, to accommodate your friends and family. The need for lots and lots of cupcakes opens the door to share multiple cake flavors.

Yes, I love cupcakes, which probably isn’t a surprise given that I am a baking blogger. What do you love about cupcakes?

Today, I am sharing Dark Chocolate Banana Cupcakes with you.

Banana cake is one of my favorites, especially in cupcake form. Two of the most popular recipes on my blog are the Very Banana Cupcakes and the Banana Chocolate Chip Cupcakes. It appears banana cupcakes are your favorite too! Of course with all the banana cupcakes going around there HAS to be a chocolate version, which is where today’s Dark Chocolate Banana Cupcakes come in.

Today’s recipe is easy-peasy because you will be using a chocolate cake mix for a base. I chose a dark chocolate boxed cake mix because my hubby loves dark chocolate. You can just as easily make this recipe with a milk chocolate, or my favorite Triple Chocolate Fudge Cake Mix.

You won’t be following the boxed cake mix directions, but rather using it as a base to add a few of your own ingredients: water, oil, eggs, baking soda, baking powder and BANANAS. You’ll need four small to medium ripe bananas. They need to be ripe {think banana bread ripe}, otherwise the banana cupcake taste and texture is off.

Once you mixed all your delicious Dark Chocolate Banana Cupcake ingredients together you simply need to bake them, let them cool, frost them with your favorite buttercream recipe, and shower them with little pieces of chocolate heaven, otherwise known as chocolate sprinkles.

Tada! You’re done! Dark Chocolate Banana Cupcakes!

Dark Chocolate Banana Cupcakes

Easy-peasy dark chocolate banana cupcakes topped with buttercream and chocolate sprinkles.

Servings 30 cupcakes

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Ingredients

  

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Dark Chocolate Banana Cupcakes

• 1 dark chocolate boxed cake mix
• ⅔ cup water
• ¼ cup vegetable oil
• 3 large eggs, at room temperature
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• 4 small-medium ripe bananas

Buttercream

• ½ cup unsalted butter, softened
• 2 cups solid vegetable shortening
• 1 teaspoon salt
• ¾ cup water
• 3 lbs powdered sugar
• 1 and ½ teaspoons clear vanilla extract

Instructions

 

For Dark Chocolate Banana Cupcakes

• Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
• In a large bowl using an electric mixer, mix together boxed cake mix, water, oil, eggs, baking soda and baking powder on medium speed for 2 minutes. Mixture should be combined and smooth. Add bananas; mix until combined.
• Scoop batter into cupcake liners, no more than ⅔ full. Bake for about 13-15 minutes. Check cupcakes around 14 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For Buttercream

• In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add salt and water; mix until combined.
• Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary.
• Turn mixer on medium speed for 1 minute. Turn mixer to slowest speed. Slowly add remaining 2 lbs powdered sugar and clear vanilla extract. Blend until creamy.
• Turn mixer on high speed and mix for 4 minutes, or until fluffy.
• Pipe or frost cooled cupcakes. Sprinkle with chocolate sprinkles. Eat & Enjoy!

Notes

Store Dark Chocolate Banana Cupcakes in an airtight container; will keep for 4+ days.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!