Categories: baking, dessert

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 1 tablespoon instant coffee grinds
• 2 large eggs
• 6 tablespoons plain greek yogurt
• 2 cups mashed ripe bananas (~5 medium bananas)
• Mocha Buttercream
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1/3 cup good quality unsweetened cocoa, sifted
• 6 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract

Directions

1. Pre-heat the oven to 350 degrees

2. Line cupcake tins with paper cups or grease to prevent cupcakes from sticking

3. Sift dry ingredients (flour, baking soda, baking powder, cinnamon and salt)

4. Then whisk the dry ingredients together and set aside

5. Cream together the butter and sugar for a few minutes, until the mixture is light and fluffy

6. Then add the coffee grinds and vanilla and mix

7. Add in your eggs, one at a time

8. Then add in the half the dry ingredients, banana, and yogurt, mixing between each addition

9. Mix in the remaining dry ingredients at low speed, just until combined; don’t overbeat

10. Spoon batter into prepared cupcake tins and bake for ~12 minutes or until a toothpick comes out clean; remove baked cupcakes from tin and refill for subsequent batches

11. Set cupcakes aside to cool

12. Mocha Buttercream

13. Using an electric mixer, beat butter on high speed until light and creamy

14. Add half of sugar and mix on low speed until combined

15. Add remaining sugar, cocoa, coffee and vanilla; mix until smooth and creamy

16. Spread onto cooled cupcakes and enjoy

Email to a friend | Print this recipe | Back