Dark Cocoa Banana Cupcakes

When we think of cupcakes, the image of a perfectly frosted treat often comes to mind. Like this Rum & Ginger Cupcakes With A Creamy Rum Frosting.

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However, there exists a delightful alternative that rewrites the rules of traditional desserts: Dark Cocoa Banana Cupcakes.

These cupcakes capture the essence of rich chocolate while incorporating the sweet, natural flavors of bananas, creating a unique culinary experience that is both innovative and delicious.

What sets these cupcakes apart from the rest is their bold decision to forgo traditional frosting.

Instead of an often overly sweet layer of icing, these cupcakes are topped with luscious chunks of banana drizzled with raw honey.

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This choice elevates the entire experience, allowing the delightful taste of each ingredient to shine.

The natural sweetness of the honey complements the bananas perfectly, creating a simple yet elegant topping that invites you to savor every bite.

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In a world where culinary creativity is celebrated, Dark Cocoa Banana Cupcakes remind us that sometimes, less is more.

So, the next time you’re in the mood to bake, consider venturing off the beaten path with Dark Cocoa Banana Cupcakes—a deliciously simple yet profoundly satisfying alternative to the classic cupcake.

Embrace the adventure and indulge in the sweet rewards that await!

Dark Cocoa Banana Cupcakes

1 3/4 cups all-purpose flour

1/3 cup packed brown sugar *see Cook’s Notes below

1/4 cup dark unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon instant coffee powder

½ teaspoon baking soda

½ teaspoon salt

2/3 cup buttermilk

½ cup sour cream

2 eggs

3 tablespoons butter, melted

2 bananas, peeled

Honey for topping

Preheat oven to 350 degrees

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Cook’s Notes

The 1/3 cup dark brown sugar dosen’t sweeten the cupcakes enough.

Drizzling the honey over the cupcakes will add more sweetness.

If you don’t wish to drizzle with honey, increase your dark brown sugar to 3/4 cup to add the sweetness you desire.

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Grease twelve 2 ½ -inch cupcake wells, set aside.

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In a large bowl stir together flour, brown sugar, cocoa powder, baking powder, coffee powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

In a 2-cup measure whisk together buttermilk, sour cream, eggs, and butter. Add all at once to flour mixture. Gently stir just until moistened.

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Peel and trim ends from bananas and cut each into 6 pieces. You should do this before mixing dry ingredients in with the wet.

Once the wet ingredients hits the dry portion, it activates the soda. As a rule of thumb, once you have mixed the wet and dry together, get it in the oven as soon as possible.

Next, spoon the batter into prepared cupcake wells, filling each about three-fourths full and press a banana piece into each prepared cupcake batter, but the banana should not be covered completely, only push in half way.

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Bake the muffins for 15 minutes or until tops are firm, then remove on a wire rack for 5 minutes.

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Once cooled remove cupcakes. Drizzle with honey and serve warm.

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