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Chocolate cupcakes with buttercream in rainbow colors

Chocolate cupcakes with buttercream

Recipe for Chocolate cupcakes with buttercream
Delicious and moist chocolate and banana muffins with silky smooth multicolored buttercream. They are perfect for a children's birthday party or when you want to treat your family a little extra.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling and assembly 2 hours
Total Time 2 hours 30 minutes
Course Baked goods
Cuisine Danish
Servings 12 cupcakes
Calories 382 kcal

Ingredients
  

Muffins:

  • 70 g butter
  • 3 eggs
  • 2 tsp vanilla paste
  • 120 g sugar
  • 140 g all-purpose flour
  • 1 ½ tsp baking powder
  • 1 pinch salt
  • 35 g cocoa powder
  • 3 bananas
  • 75 g dark chocolate

Buttercream:

  • 180 g butter
  • 180 g powdered sugar
  • 2 tsp vanilla paste
  • Food coloring optional

Instructions
 

Muffins:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) on conventional mode.
  • Melt the butter and let it cool down.
    70 g butter
  • Whisk together the eggs, sugar, and vanilla paste until fluffy.
    3 eggs, 2 tsp vanilla paste, 120 g sugar
  • Add the all-purpose flour, baking powder, salt, and cocoa powder to the batter and mix it together. Then add the melted butter to the batter.
    140 g all-purpose flour, 1 ½ tsp baking powder, 1 pinch salt, 35 g cocoa powder
  • Roughly chop the chocolate and mash the banana with a fork. Fold them into the batter and mix until smooth.
    3 bananas, 75 g dark chocolate
  • Divide the batter into 12 muffin liners, filling them about 2/3 full as they will rise slightly during baking.
  • Bake the muffins for 20-25 minutes at 180 degrees Celsius (350 degrees Fahrenheit) until the batter is cooked through and does not stick when a toothpick is inserted into the middle of a muffin and pulled out.
  • Let them cool down before decorating.

Decoration:

  • Once the muffins have cooled down, prepare the buttercream. Remember to take the butter out of the refrigerator well in advance, so it is soft when you need it.
  • Whisk the butter until fluffy using a stand mixer or an electric hand mixer.
    180 g butter
  • Add the vanilla paste and then gradually add the powdered sugar. Beat until the cream is completely white and fluffy; it should be beaten for quite a while and with vigor.
    2 tsp vanilla paste, 180 g powdered sugar
  • Add food coloring if desired. For these muffins, I divided the buttercream into 4 different portions and colored each portion with yellow, purple, blue, and pink respectively.
    Food coloring
  • Transfer the buttercream to a piping bag fitted with a star tip and pipe the buttercream onto your muffins.
  • Serve immediately or store in the refrigerator until 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 382kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 209mgPotassium: 228mgFiber: 3gSugar: 31gVitamin A: 601IUVitamin C: 3mgCalcium: 52mgIron: 2mg
Keyword Chocolate banana cupcakes with rainbow buttercream frosting, Chocolate cupcakes with buttercream
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