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Chocolate cupcakes with buttercream

Recipe for Chocolate cupcakes with buttercream
Delicious and moist chocolate and banana muffins with silky smooth multicolored buttercream. They are perfect for a children's birthday party or when you want to treat your family a little extra.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling and assembly 2 hours
Total Time 2 hours 30 minutes
Course Baked goods
Cuisine Danish
Servings 12 cupcakes
Calories 382 kcal

Ingredients
  

Muffins:

  • 70 g butter
  • 3 eggs
  • 2 tsp vanilla paste
  • 120 g sugar
  • 140 g all-purpose flour
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • 35 g cocoa powder
  • 3 bananas
  • 75 g dark chocolate

Buttercream:

  • 180 g butter
  • 180 g powdered sugar
  • 2 tsp vanilla paste
  • Food coloring optional

Instructions
 

Muffins:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) on conventional mode.
  • Melt the butter and let it cool down.
    70 g butter
  • Whisk together the eggs, sugar, and vanilla paste until fluffy.
    3 eggs, 2 tsp vanilla paste, 120 g sugar
  • Add the all-purpose flour, baking powder, salt, and cocoa powder to the batter and mix it together. Then add the melted butter to the batter.
    140 g all-purpose flour, 1 ½ tsp baking powder, 1 pinch salt, 35 g cocoa powder
  • Roughly chop the chocolate and mash the banana with a fork. Fold them into the batter and mix until smooth.
    3 bananas, 75 g dark chocolate
  • Divide the batter into 12 muffin liners, filling them about 2/3 full as they will rise slightly during baking.
  • Bake the muffins for 20-25 minutes at 180 degrees Celsius (350 degrees Fahrenheit) until the batter is cooked through and does not stick when a toothpick is inserted into the middle of a muffin and pulled out.
  • Let them cool down before decorating.

Decoration:

  • Once the muffins have cooled down, prepare the buttercream. Remember to take the butter out of the refrigerator well in advance, so it is soft when you need it.
  • Whisk the butter until fluffy using a stand mixer or an electric hand mixer.
    180 g butter
  • Add the vanilla paste and then gradually add the powdered sugar. Beat until the cream is completely white and fluffy; it should be beaten for quite a while and with vigor.
    2 tsp vanilla paste, 180 g powdered sugar
  • Add food coloring if desired. For these muffins, I divided the buttercream into 4 different portions and colored each portion with yellow, purple, blue, and pink respectively.
    Food coloring
  • Transfer the buttercream to a piping bag fitted with a star tip and pipe the buttercream onto your muffins.
  • Serve immediately or store in the refrigerator until 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 382kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 209mgPotassium: 228mgFiber: 3gSugar: 31gVitamin A: 601IUVitamin C: 3mgCalcium: 52mgIron: 2mg
Keyword Chocolate banana cupcakes with rainbow buttercream frosting, Chocolate cupcakes with buttercream
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