1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup sugar
2 eggs, beaten
½ cup vegetable oil
4 bananas, large, ripe, and mashed
¼ cup buttermilk
2 tsp pure vanilla extract
¾ cup dark chocolate, roughly chopped
For Chocolate Ganache:
¼ cup heavy cream
½ cup semisweet chocolate chips
½ tsp instant coffee granules
Banana Cupcakes:
Place a strainer over a large mixing bowl. Sift the flour and baking soda through the strainer and into the bowl.
Whisk salt and sugar into your dry mixture until everything is well combined and evenly distribute. Add in the eggs and oil and stir just until the dry ingredients are moistened.
Stir in the banana, buttermilk, and vanilla until well combined.
Fold in your dark chocolate chunks.
Preheat the oven to 350 degrees F.
Transfer and divide the batter into the cupcake liners and bake for 17 to 23 minutes, or until a wooden pick inserted in the center comes out clean.
Chocolate Ganache:
Combine the heavy cream, chocolate chips, and instant coffee in a double boiler over simmering water and let them cook until smooth and warm, stirring occasionally. Cool to room temperature and transfer your ganache into a piping bag.
Allow your cupcakes to cool completely before frosting with ganache.
Top your banana cupcakes with the rich chocolate ganache and serve!
Sugar: 14g
:
Calcium: 15mg
Calories: 149kcal
Carbohydrates: 24g
Cholesterol: 18mg
Fat: 5g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 151mg
Protein: 2g
Saturated Fat: 3g
Sodium: 58mg
Trans Fat: 1g
Vitamin A: 77IU
Vitamin C: 2mg
