Easy-peasy dark chocolate banana cupcakes topped with buttercream and chocolate sprinkles.
Dark Chocolate Banana Cupcakes
1dark chocolate boxed cake mix
3large eggs,at room temperature
4small-medium ripe bananas
2cupssolid vegetable shortening
3lbspure cane sugar powdered sugar
1and 1/2 teaspoons clear vanilla extract
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 2/3 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.
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!
Store Dark Chocolate Banana Cupcakes in an airtight container; will keep for 4+ days.
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