Double Chocolate Banana Cupcakes

Bananas and chocolate are a naturally great combination and here they get along particularly well. I call these double chocolate because not only are they topped with the BEST chocolate buttercream frosting ever, I've also sneaked a few chocolate chips into the cupcake batter, just like my mom used to do when she made banana bread.

I should note that the recipe for this frosting makes quite a large batch. This is a good recipe to use up any leftover chocolate buttercream frosting or you could just make a half batch which should be good for a couple of dozen cupcakes.


Cupcake Recipe

1 cup white sugar
½ cup vegetable oil
2 eggs, beaten
3 medium ripe bananas, mashed
1 3/4 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¼ cup orange juice
1 cup chocolate chips

Beat sugar and oil in a bowl. Add eggs and mashed bananas.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Fold in chocolate chips.
Fill paper lined cupcake pans with the batter and bake at 350 degrees F for 15-20 minutes. Cool completely on a wire rack before forsting with chocolate buttercream frosting.

Chocolate Buttercream Frosting

2 cups sugar
2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
Meanwhile beat together to stiff peaks
6 egg whites at room temperature
¼ tsp cream of tartar
2 tsp vanilla extract
Pinch salt
Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

2 cups softened unsalted butter

Beat until smooth after each addition.

Combine and melt in a double boiler:

1 pound chocolate, chopped in small pieces
½ cup butter

Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.