Banana-Chocolate Chunk Cupcakes
These are super moist cupcakes and the frosting is the right amount of sweet to complement the cake.
Ingredients
Banana-Chocolate Chunk Cupcakes
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 4 large bananas mashed
- ½ cup sour cream
- ¼ cup buttermilk
- 8 oz. imported milk chocolate chopped
Frosting
- 1 cup unsalted butter softened to room temperature
- 8 oz. cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 3-4 drops red food coloring
- candy hearts
Instructions
Banana-Chocolate Chunk Cupcakes
- Preheat oven to 350°.
- Line muffin tin with paper liners.
- In a medium bowl, mix together flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat butter, sugars, and vanilla in a large bowl until light and fluffy.
- Add eggs 1 at a time, beating just until blended.
- Add bananas and beat just until blended.
- Add in sour cream.
- Add half of the dry ingredients, then the buttermilk, then the remaining dry ingredients.
- Stir in chocolate.
- Spoon into muffin tin and bake at 350° for 30 minutes or until a wooden pick inserted into the center comes out clean. Remove cupcakes to a wire rack and let cool completely.
Frosting
- For the frosting, using an electric mixer, beat the butter and cream cheese until fluffy.
- Add the powered sugar and vanilla, beating until smooth and then add the food coloring, mixing well.
- Spread frosting on each cupcake. Decorate with candy hearts.