milk chocolate banana mini egg cupcakes
Like a cute little Easter egg hunt, except it's pretty obvious where the eggs are.
Ingredients
- 3 large bananas, very ripe (1 1/2 cups mashed)
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup dark brown sugar
- 2 eggs, at room teperature
- 2 tsp vanilla extract
- 1/4 cup plain whole milk Greek yogurt
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
- 1 bag Cadbury mini eggs, assorted colors
milk chocolate buttercream
- 1 stick butter, softened
- 3 - 3 1/2 cups powdered sugar
- 2 tbsp cocoa powder
- 1/2 cup milk chocolate chips
- 2 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Line 14-16 muffin tin slots with parchment or foil liners.
- In a large bowl, beat the sugars and oil until combined, about 2-3 minutes. Add the eggs, one at a time, then the vanilla extract, Greek yogurt, and mashed banana. Mix in the flour, baking powder, baking soda, cinnamon, cloves, and salt. Do not overmix.
- Scoop the batter into the prepared muffin tins, filling 2/3 of the way to the top. Bake for 22-25 minutes until the centers are set and an inserted toothpick emerges clean. Cool 5 minutes in the pans, then move to a wire rack. Cool completely.
- In a microwave-safe bowl, heat the milk chocolate for 1 minute. Stir until the bowl is no longer warm, then microwave 30 seconds, if needed, until completely smooth. Let cool 5 minutes.
- In a large bowl, beat the butter, powdered sugar, cocoa powder, vanilla, and heavy cream on high speed until fluffy. With the mixer running, stream in the milk chocolate, whipping until combined.
- Pipe or frost the buttercream onto each cupcake. Decorate with 2-3 Cadbury mini eggs, any color you wish!