I have the perfect Fourth of July recipe for you today! It’s a delicious banana cupcake dipped in chocolate and vanilla fudge frostings. It’s a great dessert to bring to a cookout for several reasons. First, the recipe makes 24 cupcakes, so there’s plenty to go around. Second, the frostings set up firm so they’re easy to transport and they won’t melt easily in the heat if you’ve got them sitting outside. And finally, well, they’re just plain delicious!
These cupcakes are one of my favorites. Well, let me clarify. The cupcakes are delicious. The frostings are out of this world, and probably the reason I like the cupcakes so much. I am a chocolate person through and through. I never choose vanilla if chocolate is an option. Except with this frosting. This vanilla frosting is almost like a vanilla fudge. It is so good, it will almost make you forget there is chocolate available too. Almost. So, I could never choose between a vanilla frosted and chocolate frosted one. Until now. I figured if New York could frost their cookies with both vanilla and chocolate, well, I could do it to my cupcakes. Yep, it’s a good idea.
Let’s start by talking about the cupcakes. Really, these aren’t much different than banana bread. They’re a little bit lighter in texture, which is perfect for a summer cupcake. The banana flavor is there but not overwhelming, and the bananas help to keep the cupcakes moist. Nuts are completely optional, but I do enjoy walnuts or pecans in these. I think hazelnuts or macadamias would also be great. Or, if you prefer to throw in some mini chocolate chips, I won’t stop you. They’re your cupcakes – do what sounds good to you!
Now, the frostings. Yes, plural. But I promise they aren’t difficult. Both are rich and fudgy, and they both go so well with the banana cupcake. To frost them, if you only want one flavor on the cupcake, you can just dip the tops into the warm frosting. To get the half and half look, I found it easier to use a spoon or spatula to spread partially cooled frosting on half a cupcake and then repeat on the other half with the other flavor. If you want sprinkles (and who doesn’t want sprinkles?), you need to be fast with them. This frosting sets fairly quickly, so I wouldn’t frost more than one or two cupcakes before topping with sprinkles. It’s a great task for any little helpers you have!
Each frosting recipe makes enough to fully frost 12 cupcakes, so one recipe of each flavor will cover 24, either 12 of each or half and half on 24. Of course, if you don’t need to transport these or want to change them up, you can absolutely use a standard buttercream. Chocolate, vanilla…..peanut butter, anyone? And you could replace the sprinkles with chopped nuts, mini chocolate chips, or chopped candies.
These cupcakes are sure to become a favorite. Bake up a batch for your next picnic or bake sale. And if you have leftovers, well, they’re basically banana bread…so I say eat them for breakfast!
| Servings |
cupcakes
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- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas about 3 bananas
- 1/4 cup buttermilk or sour milk for sour milk, use 1 tsp vinegar plus 1/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup chopped nuts optional
- 2 ounces unsweetened baking chocolate
- 1 tablespoon butter
- 1/4 cup milk
- 2 cups powdered sugar
- 2 tablespoons butter
- 2 tablespoons milk or cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
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- Cream butter and sugar. Add eggs and vanilla and mix well,
- Stir in mashed bananas.
- Combine dry ingredients, except nuts. in a separate bowl.
- Add half of dry ingredients to banana mixture, mix, and add sour milk. Mix well and add remainder of dry ingredients.
- Stir in nuts if using.
- Line 24 muffin cups with paper liners and fill about 2/3 full.
- Bake at 350 degrees F for 20-25 minutes until golden brown and the centers spring back when touched.
- Remove cupcakes to wire racks to cool.
- Combine chocolate, butter, and milk in the top of a double boiler and heat until melted.
- Turn off heat, but leave the double boiler together. Stir in powdered sugar. Frosting should be thick but pourable.
- Combine butter, milk, and salt in the top of a double boiler and heat until melted.
- Turn off heat but leave double boiler together. Stir in vanilla extract and powdered sugar. Frosting should be thick but pourable.
- While frosting is still pourable, dip the tops of the cupcakes and allow to set on wire racks.
- To create half and half cupcakes, let frosting cool slightly and spread cupcakes half with vanilla and half with chocolate frosting.
- Frosting sets quickly, so add sprinkles after every one or two cupcakes are frosted.
- If frosting begins to cool and set in the bowl, you can reheat gently in the double boiler.
Make these your own:
- Choose your favorite nut to add.
- Leave out the nuts entirely.
- Substitute mini chocolate chips instead of nuts.
- Not in love with chocolate? Double the batch of vanilla frosting and use only that.
- Family of chocoholics? Double the chocolate frosting and use only that.
- Instead of sprinkles, use nuts, mini chips, or chopped candies.
- You can use any flavor of buttercream on these as well - chocolate, vanilla, and peanut butter would be great!
