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Dependable banana cupcakes

with dark chocolate chunks and a moody coconut sugar glaze

 

Ingredients

3 sticks unsalted butter

2 cups granulated sugar

6 large eggs

1 tablespoon vanilla extract

3 very ripe bananas, mashed

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup dark chocolate chunks

Coconut Glaze

2 sticks unsalted butter, softened

1 tablespoon pineapple juice

1 tablespoon rum

3 cups confectioners’ sugar, sifted

2 cups shredded coconut

Dependable banana cupcakes 

Instructions

  1. Make the cupcakes. Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake liners.
  1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the eggs one by one, then add the vanilla and mashed banana.
  1. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding the dry ingredients and the buttermilk, beginning and ending with the flour. Mix until just combined. Fold in the chocolate chunks.
  1. Fill the prepared muffin cups two-thirds full. You should have enough batter to fill about half of a second tin. Bake until the tops are light golden brown and a skewer inserted in the centers comes out clean, about 30 minutes.
  1. Make the glaze. Beat together the butter, pineapple juice, and rum in the standing mixer. Gradually beat in the confectioners’ sugar until smooth. Spread over the cooled cupcakes and top with a cap of shredded coconut.

 

Preparation time: 0:30 minutes
Baking time: 0:30 minutes
Total: 0:60 minutes
Quantity: about 18 servings

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