I’ve been meaning to post this recipe for over a year. Ridiculous, I know. The reason I know is because I made these cupcakes for a coworker’s baby shower. Her babies (twins) are almost one year old. Oy vey!

My delay in posting has nothing to do with the taste or quality of these cupcakes. On the contrary, they are seriously some of the best cupcakes I’ve had. The cake is SO moist and the frosting is the perfect complement. There’s just something about bananas and chocolate that makes everything right in life. At least for a few minutes.

The Perfect Cupcakes For a Multiples Baby Shower

Planning a baby shower for twins or triplets? I found these cute, Russian stacking doll-printed cupcake liners at TJ Maxx for about $3.00. Look for similar ones online. For extra cuteness, fill the cupcakes with banana custard or a piece of baby or pacifier-shaped candy for a bun-in-the-oven effect.

I found this cake recipe on Carmel Moments. I adapted the frosting recipe because I didn’t have Hershey’s Special Dark cocoa on hand. You can use regular or dark cocoa, whichever you prefer.

Follow Haley @ Cheap Recipe Blog’s board Cheap Recipes For a Baby Shower on Pinterest.

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Moist Banana Cupcakes With Chocolate Buttercream Frosting

Yield: 18 cupcakes

Prep Time: 35 minutes

Cook Time: 23 minutes

Total Time: 58 minutes

These cupcakes freeze well. Make them ahead of time, place in an airtight container, and freeze for up to a month. Make the frosting fresh for best results.

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Ingredients

For the cupcakes:

• ½ cup softened butter
• 1 cup granulated sugar
• 2 large eggs
• 3 small or 2 medium very ripe bananas, mashed
• 1/4 cup honey
• 1/4 cup plain yogurt or buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 1/3 cups all purpose flour

For frosting:

• 1/2 cup (1 stick) butter, softened
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2/3 cup cocoa
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350F. In a large mixing bowl, beat butter and sugar until well combined. Add eggs and beat well. Add banana, honey, yogurt (or buttermilk), and vanilla. In a separate bowl, combine the remaining dry ingredients. Pour wet ingredients into dry ingredients and mix well.
2. Pour batter into cupcake liners or into greased muffin tin (fill 2/3 full). Bake for 23 to 27 minutes, until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven and set aside to cool completely.
3. To make frosting, beat butter, milk, and vanilla. Add cocoa powder and powdered sugar and beat until smooth. Add a bit more milk if frosting is too dry, or a bit more powdered sugar if it is too wet.
4. Frost cupcakes: Spread each cupcake generously with frosting or use a piping bag. Refrigerate until ready to eat.

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