Although it has been a long time (an embarrassingly long time) since I made them, everyday is a birthday cupcake kind of day (shh) so it is totally fine! My bestie, Ayesha, turned 19 over the summer and the only way I knew how to celebrate was to whip up a batch of cupcakes. These were delicious, and the recipe made so many they overflowed from the cooling sheet. Sometimes I think of raspberry as a miracle fruit, it just loves to be paired with other flavors like lemon and chocolate. This is chocolate’s turn to shine. The chocolate cupcake recipe is from Magnolia’s Bakery, just with some added banana for flavor and moistness. What is important is to understand your friends likes and dislikes before making a batch of cupcakes for them. I know Ayesha is a white chocolate fiend so some of that had to be on there. Adjust this recipe for your friend, they will love them!
Chocolate Banana Cupcakes with Chocolate Ganache, Raspberry Frosting, and White Chocolate Drizzle
[Chocolate Cupcake recipe only slightly adapted from Magnolia’s Chocolate Cupcakes]
Chocolate Banana Cupcake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- I cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs, at room temperature
- 2 ripe bananas, sliced
- 6 ounces unsweetened chocolate, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup (one stick) unsalted butter, room temperature
- 12 ounces frozen raspberries, defrosted
- ½ lemon, juiced
- 3 ½ to 4 ½ cups powdered sugar, depends on consistency you want
- Pinch of kosher salt
- 1-2 tablespoons whole milk, room temperature for consistency
- 1 cup chocolate chips
- ½ cup heavy cream
White chocolate bar, chopped and melted
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners, set aside.
- In a large bowl, on the medium speed of an electric mixer beat the butter until smooth. Add the sugars and continue to beat for a couple more minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate and bananas, mixing until incorporated. Combine the flour and baking soda together. Add to the rest of the batter alternating with the buttermilk. Finish mixing the batter by adding the vanilla extract. Make sure everything is well combined, scraping the sides with a spatula if needed.
- Using an ice cream scoop or spoon place the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, so when a toothpick is inserted in the center it comes out clean. Let the cupcakes cool while making the frosting, ganache and white chocolate drizzle.
- To make the frosting whip the butter until smooth. Add the raspberries and lemon juice continuing to combine. DOn’t worry if the mixture looks to be broken, add the powdered sugar and salt combing until smooth. If the frosting is a bit too thick for your liking add some tablespoons of milk, if it is good do not add the milk.
- To make the chocolate ganache set up a double boiler on the stovetop. Bring a shallow amount of water to a simmer in a pot, and place a heatproof bowl on top. Do not let the bowl touch the simmering water. Heat the heavy cream until it starts to steam and add the chocolate chips stirring until the mixture is combined and resembled chocolate sauce. Refrigerate for a bit until the chocolate thickens slightly.
- Once the cupcake are cool pipe or spoon some chocolate ganache into the center of the cupcake. Pipe some raspberry frosting to cover the top of the cupcake and drizzle the white chocolate to finish.
- Celebrate! (whatever occasion it might be from Birthday to Thursday night)