Banana Cupcakes with Chocolate Cream Cheese Buttercream
March 13, 2017
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- Yields: Makes about 24 Cupcakes
For the Buttercream
In a mixer bowl, beat butter and sugar on low for 1 minute until well blended and smooth. Add vanilla paste and continue to blend on low. Add eggs, one at a time, and beat on medium until blended. Note, the mixture will look curdled but this is normal.
Sprinkle in the dry ingredients, ie flour, cornstarch, baking powder, baking soda, and salt, and mix on low to barely incorporate. Add half of the banana mixture and mix on medium for 30 seconds until blended; scrape down bowl. Add the remaining banana mixture and mix on low until well blended, about 30 seconds. Let the mixture sit for 10 minutes and then mix on low for 10 seconds.
For the Buttercream
Heat the chocolate in a microwave safe container at 30 second intervals on high until melted and smooth. Whisk in cream cheese mixture until smooth. If the mixture starts to separate or seems excessively stiff add the rest of hot water and whisk until smooth. Cool the mixture to room temperature.
Beat the butter and cocoa powder in a mixer bowl on high for 2 minutes until light and fluffy. Reduce speed to low and gradually mix in the chocolate mixture. Once all the chocolate mixture is added beat for 2 minute on medium high.
Add the powdered sugar, using less or more depending on preference. Beat for 1 minute on medium high until light and fluffy. Use the frosting relatively soon or you may need to rebeat it to refresh the texture of the buttercream.