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Banana Chocolate Sponge Cupcakes Pinterest

Banana chocolate sponge cupcakes recipe, banana and chocolate chunks are a match made in heaven, delicious!

This is the quickest cupcake recipe I have ever made, basically dump all ingredients into the bowl of your stand mixer, mix, bake.

The sponge cake is fluffy and moist with the bananas, it’s flavourful, there’s the chocolate chunks, we love it!

With this recipe, you can make your cupcakes in 40 minutes max.

  • 12 cupcakes
  • Easy
  • 0 h 40

Recipe :

Ingredients:

1 stick + 1 tbsp. (125g) unsalted butter, soft

1 cup + 1 tbsp. (140g) all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 teaspoon (4 grams) ground cinnamon

1/2 cup (100g) sugar

1 tbsp. + 1 tsp (20g) dark brown sugar

2 eggs (room temperature)

About 1 1/2 (125g) ripe banana, mashed

1 tbsp. whole milk

1 cup chocolate chunks

For the vanilla buttercream:

1 cup (227 g.) butter, softened

3 cups (330 g.) powdered sugar

1 teaspoon vanilla extract

2 tbsp. heavy whipping cream

1 12 muffin pan – 12 muffin paper cups

Make the batter:

Preheat oven to 340°F - 170°C and line a muffin pan with paper cups

Into the bowl of your stand mixer fitted with the paddle attachment, add all the ingredients except banana and milk, mix on medium low just until all the ingredients are incorporated

Add the milk to the bananas, stir and add to the batter, mix briefly

Add the chocolate chunks, mix briefly

With a rubber spatula, scrape down the sides of your bowl and check that there is no dry flour at the bottom of bowl

Fill the muffin cups with the batter, about 2/3 full

Bake cupcakes:

Into the oven, bake for about 20 minutes to 22 minutes (mine took 22 minutes), or until a toothpick inserted in the center of muffins comes out clean

Let cool for about 5 minutes before removing from pan

Let cool on a rack for about a 1/4 hour before piping the buttercream

Make the vanilla buttercream topping:

Into the bowl of your stand mixer, with the paddle attachment, on medium high speed, beat the soft butter until light and creamy

Add 1/2 of the sifted icing sugar, mix well, add the other half, mix until fully incorporated

Add the vanilla and heavy cream, mix until fully incorporated

Pour into a piping bag with the tip you prefer, here I used a large star tip, and decorate cupcakes

Note:

These cupcakes can be stored for a few days into your fridge, bring them to room temperature for about 30 minutes before serving

Enjoy!

Recipe (slightly altered) from Cupcake Jemma, here is a link to her YouTube channel, click here

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