On this Halloween night, the spooky season is slowly coming to an end, and there’s no better time for a decadent, dark dessert. These Chocolate Banana Cupcakes are the perfect blend of rich chocolate and sweet banana, with a mysterious dark hue from black cocoa powder. Each cupcake is soft, moist, and packed with flavor, making them ideal for a Halloween treat that’s equal parts delicious and hauntingly beautiful.
The frosting is a smooth, velvety mascarpone chocolate cream with an extra dose of black cocoa powder for a ghostly dark finish. Serve these eerie cupcakes at your Halloween gathering, and watch them disappear like magic!
Ingredients:
For the Chocolate Batter:
- 60 grams all-purpose flour
- 25 grams unsweetened black cocoa powder (or use natural cocoa powder with a tablespoon of charcoal powder)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 50 milliliters fresh espresso (optional)
- 1 overripe banana, mashed
- 70 grams melted butter
- 75 grams brown sugar
- 1 large egg
- 100 grams chocolate chips (optional, plus extra for sprinkling on top)
For the Chocolate Frosting:
- 250 grams mascarpone
- 50 grams melted dark chocolate
- 3 tablespoons powdered sugar
- 1 tablespoon black cocoa powder (for the spooky black color)
Step-by-Step Instructions:
1. Prepare Your Cupcake Pan and Oven:
- Preheat your oven to 210°C and line a muffin tin with six paper cupcake liners (if you want more pieces, simply multiply the ingredients).
2. Make the Cupcake Batter:
- In a large mixing bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt .
- In another bowl, combine the mashed banana, melted butter, brown sugar, and the egg. If you want a deeper flavor, add the espresso and mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips, reserving a few for the topping.
3. Bake the Cupcakes:
- Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full. Sprinkle a few chocolate chips on top for an extra chocolatey touch.
- Bake in the preheated oven for 5 minutes on 210°C, then lower the temperature to 180°C. Do not open the oven and bake another 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Chocolate Frosting:
- In a medium bowl, beat the mascarpone until smooth. Add the melted dark chocolate, powdered sugar and black cocoa powder, mixing until the frosting is creamy and dark.
5. Decorate the Cupcakes:
- Once the cupcakes are completely cool, use a piping bag or a spoon to frost each cupcake with a swirl of the dark chocolate mascarpone frosting.
- For a Halloween twist, add some spooky decorations on top, such as edible eyes, chocolate bats, or a sprinkle of black sanding sugar for a haunted look.
Serving:
These Chocolate Banana Cupcakes are perfect for a Halloween party or any time you crave a dark, decadent treat. The combination of rich chocolate, sweet banana, and velvety frosting will haunt your taste buds in the best way!
And do not forget to share your Halloween cupcakes on Instagram with #massylicious—I would love to see your spooky creations!