Banana Cupcakes with Chocolate Sauce

These Banana Cupcakes are a perfect blend of moist, flavorful cake with a rich chocolate sauce topping, and a light, crunchy meringue garnish. These cupcakes are an ideal way to use up overripe bananas and are guaranteed to satisfy your sweet tooth.

Prep Time 35

Cook Time 35

Total Time 1 10

Servings Cupcakes

Calories 764kcal

Author Fay

INGREDIENTS

Banana Cupcakes

125 g (½ cups) butter unsalted and softened
155 g (5/7 cups) brown sugar
2 (2) eggs large
2 (2) bananas large and very ripe
2½ cups (2 ½ cups) self-rising flour
½ cup (½ cup) sour cream or yoghurt
⅓ cup (⅓ cup) milk

Chocolate Sauce

100 g (3 ½ oz) dark chocolate
80 g (⅓ cups) heavy cream

No-Grit Cream Cheese Buttercream

No-Grit Cream Cheese Buttercream 1 batch Cream Cheese Buttercream

Garnish

2 tablespoon (2 tablespoon) crushed meringue

INSTRUCTIONS

Banana Cupcakes

Preheat your oven to 180°C (355°F). Grease a cupcake or muffin tray, or line them with baking cups.
Mash the bananas well and set aside.
In a mixing bowl, combine softened butter and sugar. Use a hand mixer to blend until well combined.
Add eggs one at a time, mixing well after each addition. Then, add the mashed bananas and mix until just combined.
Incorporate the sour cream (or yogurt) with a brief mix, then add the milk and mix again until just combined.
Fold in the flour with a silicone spatula until just mixed and no dry flour remains. Be careful not to overmix.
Portion the batter into the prepared tray using a large ice cream scoop.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool the cupcakes for 5 minutes in the tray, then transfer to a wire rack to cool completely before decorating.

Chocolate Sauce

For the chocolate sauce, combine chocolate and cream in a microwave-safe jug. Microwave in 30-second bursts, stirring until smooth. Allow cooling to lukewarm.

Decorate Cupcakes

Decorate the cupcakes with a generous amount of cream cheese buttercream, drizzle with chocolate sauce, and sprinkle with crushed meringues.

NOTES

Bananas: The riper, the better. Overripe bananas add more sweetness and moisture to the cupcakes.

Mixing: Avoid overmixing the batter after adding flour to keep the cupcakes light and fluffy.

Baking: Start checking the cupcakes a few minutes before the suggested baking time to prevent over-baking.

Cooling: Allow the cupcakes to cool completely before decorating to prevent the buttercream and chocolate sauce from melting.

Buttercream: My No-Grit Cream Cheese Buttercream is PERFECT for these cupcakes.

Chocolate Sauce: If the sauce thickens too much upon cooling, gently reheat it for a few seconds in the microwave for easier drizzling.

Serving: These cupcakes are best served the day they are made but can be stored in an airtight container for up to 3 days.

NUTRITION