Community Cookbook
Chocolate Banana Cupcakes
The ultimate combination of flavors, super-moist banana and decadent chocolate come together in this gluten free cupcake topped with banana butter cream frosting for a perfect dessert! Made with Ardenne Farm Chocolate Cake Mix.
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Ingredients:
For cupcakes:
1 package Ardenne Farm Chocolate Cake Mix
1 stick of butter, softened*
1 large egg*
1 ripe banana, mashed
1/2 cup of water
12 medium cupcake liners
For buttercream frosting:
1 ripe banana, mashed
1 stick of butter, softened*
1 teaspoon of lemon juice
1/2 teaspoon of gluten free vanilla extract
a pinch of salt
3 cups of powdered sugar
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Instructions:
- Preheat the oven to 350°F. Place liners in medium muffins cups.
- Cream the butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and banana to combine. Add mix and water to bowl; mix on low until incorporated. Scrape down sides of the bowl and continue mixing on medium-high for 2 minutes.
- Spread batter into prepared muffin cups (batter will be thick).
- Bake for 16-18 minutes, until center of cupcakes feels firm when pressed.
- Cool in pan for 10 minutes, then remove to rack to cool completely before frosting.
- While cupcakes cool, cream together the banana, butter, lemon juice, vanilla and salt with an electric mixer on medium speed until fluffy. Add the powdered sugar, 1 cup at a time, until the frosting is creamy and spreadable.
- Frost or pipe each cupcake with icing. A drizzle of chocolate syrup and sliced banana can be added for additional garnish.
- Preheat the oven to 350°F. Place liners in medium muffins cups.
- Serves: 12
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Crowds/parties, Comfort food, Picnics, Holiday Sweets & Treats
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 60-90 minutes
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Substitution ideas:
*Dairy and egg can be substituted with appropriate replacers according to your dietary needs
- Serving suggestions: Makes: 12 medium cupcakes
Published in
Desserts
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