Recipe: Dark Chocolate Banana Cupcakes with Cream Cheese Frosting

Chocolate Banana Cupcakes with Cream Cheese Frosting

These cupcakes are rich and packed with banana flavor. The addition of dark chocolate balances the sweetness and rounds out the cake.  Using real vanilla beans in both the cake and the frosting adds a subtle and intriguing aroma that will leave you longing for more.Chocolate Banana Cupcakes with Cream Cheese Frosting

Makes 18 cupcakes

Ingredients

Cupcakes

  • 1 stick (1/2 cup) butter, softened
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup well-mashed very ripe bananas (about 2 bananas)
  • 1/2 vanilla bean
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped dark chocolate

Frosting

  • 8 oz. Cream Cheese (softened)
  • 1 tbsp Sour Cream
  • 4 oz. Butter (softened)
  • 1/4 tsp. Salt
  • 1 tsp Vanilla
  • 1/2 vanilla bean
  • 1 cup Powdered Sugar

Instructions

  1. Whisk together flour, baking powder, baking soda, and salt in a small bowl
  2. Cream the butter (one stick) and dark brown sugar in a large bowl with a mixer at high speed until pale and fluffy. (You can also do this by hand)
  3. Begin with a wooden spoon until the butter is incorporated with the sugar then switch to a whisk. Beat in egg and vanilla extract until combined
  4. In a small bowl combine the bananas and the seeds from half a vanilla bean. (To remove the seeds, carefully slice the bean in half using a sharp paring knife or kitchen shears. With a paring knife scrape out all the seeds)
  5. Add the sour cream to the bananas then combine this mixture with the butter mixture
  6. Carefully add the dry ingredients, mixing until just incorporated. Stir in the chocolate if using
  7. Line an 18-cup standard muffin pan with baking cups; coat baking cups with cooking spray
  8. Bake in the middle of your oven at 350° F for about 20 minutes or until a cake tester (toothpick or skewer) comes out clean. Cool in the pan for 10 minutes then move to a rack to completely cool before frosting
  9. For the frosting combine all ingredients and beat until smooth. To avoid lumps make sure the butter and cream cheese are very soft
  10. Spread frosting on the cupcakes and enjoy!

Source: Not Without Salt

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