Chocolate Banana Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchens

frosting recipe adapted from life123.com

prep time: 45 min / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

MARSHMALLOW BANANA BUTTERCREAM FROSTING INGREDIENTS

1 c powdered sugar

1 small jar Marshmallow Fluff

1 c unsalted butter, softened

1/2 tsp vanilla extract

1 ripe banana, mashed

CHOCOLATE CUPCAKE INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Let cool before assembly.

MARSHMALLOW BANANA BUTTERCREAM FROSTING INSTRUCTIONS

• With an electric mixer, beat the Marshmallow Fluff and butter together.

• Add the powdered sugar and beat until combined.

• Add mashed banana and beat until fluffy.

** ADDIECAKES' NOTES **

• If you don't want a domed top cupcake, fill the batter half way. You will end up with approximately 18-20 cupcakes.

• If your bananas are very ripe, add less sugar as they will be naturally sweet.

• Add more powdered sugar, 1 tbsp at a time, if the frosting is too loose.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING