Banana Cupcakes with Chocolate Sauce and Cream Cheese Frosting

Moist banana cupcakes topped with cream cheese frosting, dark chocolate sauce, and crushed meringue

Banana Cupcakes with Chocolate Sauce and Cream Cheese Frosting

These banana cupcakes are made with mashed overripe bananas for a naturally moist, tender crumb. Each cupcake is topped with cream cheese frosting, a dark chocolate sauce, and crushed meringue.

Prep Time 35

Cook Time 35

Total Time 1 10

Servings Cupcakes

Calories 764kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Banana Cupcakes

125 g (½ cups) butter unsalted and softened
155 g (5½ oz) brown sugar
2 eggs large
2 bananas large and very ripe
2½ cups (10½ oz) self-rising flour
½ cup sour cream or yogurt
⅓ cup milk

Chocolate Sauce

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

No-Grit Cream Cheese Buttercream

No-Grit Cream Cheese Buttercream 1 batch Cream Cheese Buttercream

Garnish

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 works really well with these cupcakes and is one of the most popular recipes on this blog.

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