Banana & Chocolate Cupcakes are a delightful and flavorful combination of moist banana cake infused with sweet mini semi-sweet chocolate chips. Topped with a creamy and tangy cream cheese frosting, and garnished with fresh banana slices and chocolate chips, these cupcakes are a heavenly treat that brings together the deliciousness of bananas and the indulgence of chocolate in every bite. Whether enjoyed as a delightful dessert or a special treat for a celebration, these cupcakes are sure to be a hit among both banana and chocolate lovers.

The combination of bananas and chocolate is a match made in dessert heaven, and it’s no surprise that these flavors have been celebrated in various baked goods over the years. Bananas have a long history as a baking ingredient, dating back to the early 1900s when bananas became more widely available due to advancements in transportation. As bananas ripen and become sweeter, they add natural sweetness and moisture to baked goods, making them a popular ingredient in cakes and cupcakes.

Chocolate, on the other hand, has a rich history dating back to ancient civilizations like the Mayans and Aztecs, who enjoyed cocoa as a beverage. Over time, chocolate was introduced to Europe and eventually transformed into the sweet and delectable ingredient we know today. The combination of bananas and chocolate emerged as people sought to combine the fruity sweetness of bananas with the indulgent flavor of chocolate, creating a delightful pairing.

The Banana & Chocolate Cupcakes offer a delightful twist on traditional banana bread or banana cake recipes by incorporating the richness of chocolate chips and a creamy cream cheese frosting. It’s a testament to the versatility of both ingredients and the creativity of bakers in crafting new and delicious treats.

INGREDIENTS

Cupcakes:

• 1 1/2 cups (212g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp (3 oz) unsalted butter, softened
• 3/4 cup (165g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 3/4 cup mashed overripe Chiquita bananas
• 1/2 cup (120ml) buttermilk
• 1/2 cup (86g) mini semi-sweet chocolate chips, plus more for garnish
• 1 1/2 Chiquita bananas, sliced, for garnish

Frosting:

• 8 oz cream cheese, nearly at room temperature
• 1/2 cup (4 oz) unsalted butter, nearly at room temperature
• 2 1/2 cups (310g) powdered sugar
• 1 tsp vanilla extract

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with 12 paper liners.
2. In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt for 20 seconds.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the softened butter and granulated sugar until pale and fluffy.
4. Mix in the egg, then mix in the egg yolk and vanilla extract. Blend in the mashed bananas.
5. Add 1/3 of the flour mixture to the banana mixture and mix just until combined. Pour in 1/2 of the buttermilk and mix just until combined. Repeat the process with the remaining flour mixture and buttermilk.
6. Finish by adding the remaining 1/3 of the flour mixture and the mini semi-sweet chocolate chips to the batter. Mix just until combined. Scrape down the sides and bottom of the bowl and fold the batter to ensure even distribution.
7. Divide the batter among the 12 paper-lined muffin cups, filling each one about 3/4 full.
8. Bake the cupcakes in the preheated oven for about 20 – 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Frosting:

1. In the bowl of an electric stand mixer, cream together the cream cheese and softened butter until smooth.
2. Mix in the powdered sugar and blend until the frosting becomes light and fluffy.

Assemble:

1. Allow the cupcakes to cool in the pan for several minutes, then transfer them to a wire rack and let them cool completely.
2. Frost the cooled cupcakes with the cream cheese frosting.
3. Top each cupcake with two slices of fresh banana and sprinkle with additional mini semi-sweet chocolate chips for garnish.
4. Store the cupcakes in the refrigerator in an airtight container and allow them to rest at room temperature for about 5 – 10 minutes before serving.

Enjoy these delightful Banana & Chocolate Cupcakes, a perfect balance of fruity sweetness and indulgent chocolate, topped with a creamy and tangy frosting, creating a truly irresistible dessert that’s sure to be a crowd-pleaser!