Original source: HERE
By: Me
Yield: 18-24 pieces
Cupcakes
- ½ cup (1 stick or 115 grams) unsalted butter, softened to room temperature
- ½ cup (100 grams) light or dark brown sugar
- ¾ cup (150 grams) granulated sugar
- 3 large eggs, room temperature
- 1 and ½ cups mashed/coarsely chopped banana (about 3 large very ripe bananas)
- 2 teaspoons vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup (120 ml) buttermilk (homemade = 2 tsp lemon juice + enough milk to fill 1/2 cup)
Preheat oven to 350F degrees. Line two 12-count muffin pans with 18 cupcake liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
For both of the frosting and ganache, I used the leftover from previous baking project as posted here.