Dark Chocolate Banana Cupcakes

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

Yield: 30 cupcakes
Ingredients
Dark Chocolate Banana Cupcakes
  • 1 dark chocolate boxed cake mix
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 3 large eggs, at room temperature
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 small-medium ripe bananas
Buttercream
  • 1/2 cup unsalted butter, softened
  • 2 cups solid vegetable shortening
  • 1 teaspoon salt
  • 3/4 cup water
  • 3 lbs pure cane sugar powdered sugar
  • 1 and 1/2 teaspoons clear vanilla extract
Instructions
For Dark Chocolate Banana Cupcakes
  1. Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
  2. 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.
  3. 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.
For Buttercream
  1. In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add salt and water; mix until combined.
  2. Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary.
  3. 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.
  4. Turn mixer on high speed and mix for 4 minutes, or until fluffy.
  5. 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.