These chocolate banana cupcakes are insanely delicious. Moist banana cake dipped in dark chocolate then topped with chocolate almond buttercream and a banana chip. After getting rave reviews for these Chocolate Covered Strawberry Cupcakes, I put my thinking cap on to see if I could come up with a new take on the chocolate-covered cupcake. This was a no-brainer. My family says that these are the best cupcakes I have ever made. They look so appealing and the two kinds of chocolate take it to the next level. It’s like a decadent version of the classic chocolate chip banana bread.
Simple Assembly, No Tempering Your Chocolate:
Putting these chocolate banana cupcakes together is easy. Once your cupcakes have cooled, just dip them in your melted dark chocolate. No need to temper if you use the Ghirardelli melts. One important thing to watch for: when you bake up your cupcakes be sure to fill each one with 4 tablespoons (1/4 cup) of batter. You can also use #16 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here. It’s important that the cupcakes form a nice dome above the paper. Otherwise you won’t be able to dip them in the chocolate without making a big mess. I used a 1M tip to pipe the frosting on top but you can also put the frosting in a ziplock and snip the end and pipe that way. Or just spread it on with a butter knife or off-set spatula. These taste so good you will not care if they look imperfect.
Just a Couple Last Things:
- I normally use a 60ml syringe to get perfect cupcakes, which I explain in detail here. But because this banana cupcake recipe is more like a quick bread and can be a bit too lumpy for the syringe, I just plop the batter in there with a #16 cookie scoop or a 1/4 cup measuring cup. It may look like too much batter but just stick with it, this batter doesn’t rise quite as much as a typical cupcake.
- Fresh banana slices would be absolutely delicious on the top, but I chose dried because I knew I wouldn’t be eating them all immediately. If you use fresh bananas, garnish them right before serving so they don’t brown or get slimy.
If you have any other ideas for cupcake flavors that could be chocolate-covered, please leave a comment below and let me know. I’m dying to try some more variations on this design.