For the cake:
- 3 bananas, medium sized
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil *I used canola
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the frosting:
- 1 cup unsalted butter, softened
- 16 ounces cream cheese, softened (full fat kind)
- 1 tablespoon espresso powder
- 1 tablespoon cacao powder
- 4 cups powdered sugar, sifted
For the topping:
- Cocoa nubs
- Chocolate-covered espresso beans
- Freeze-dried bananas
To make the cake:
Preheat the hoven to 350 degrees F. Fill cupcake tins with 16 liners. I like to spray mine lightly with non-stick spray.
In a small bowl, mash bananas. Set aside.
In another small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a whisk, combine oil and sugar. Beat until light and fluffy. Add eggs, then the vanilla. Mix to combine.
Add in the sour cream and mix. Then add the dry ingredients and mix lightly. Add in the mashed bananas and mix until just incorporated.
Divide the batter evenly between the cupcake liners, to about 2/3 full. Bake 15-20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Check often. They should be lightly browned on top.
Cook the cupcakes for 10 minutes and then place them on a wire rack to cool completely.
To make the frosting:
In the bowl of a stand mixer fitted with a paddle, combine the butter and cream cheese. Beat until smooth. Add the espresso powder and cacao powder. Mix to combine. Add the SIFTED powdered sugar and mix until combined. You will have to scrape down the sides of the bowl often.
To assemble the cupcakes:
Using a piping bag, top the cupcakes with frosting. Add an espresso bean at the top. Insert a few dried bananas for decoration into the frosting. Dust with the cocoa nibs.