Mini Banana Cupcakes with Mocha Buttercream

Today I experienced something that I don’t remember experiencing before.

I was sugared out.  After baking three batches of cookies, two batches of cupcakes and “tasting” leftover desserts that have been lingering in my kitchen I am ready to give up sweets for my New Years resolution.

Or not.  I mean really, do you honestly think I have any desire to do that?  I’m pretty sure that once I eat my next head of romaine lettuce I’ll be back on the baked good bandwagon.  Diet-related resolutions are overrated.  Besides, there are so many more important things to think about like how I can find a happy place in my family, career and friendships (hint: I already have 2 of the three).  You know, and other important things like “how many jars of peanut butter can I store in the apartment before Matt starts to worry (hint: it is more than nine).  And other stuff like how can I get the dishwasher to load, run and unload itself?

In the meantime, while I consider life’s biggest questions, go ahead and make these cupcakes.  The moist banana cupcake topped with a mocha buttercream is a delicious twist on this cake I made over a year ago.
Mini Banana Cupcakes with Mocha Buttercream
Makes ~6 dozen mini cupcakes

Ingredients:
Banana Cupcakes
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:
Cupcakes
Pre-heat the oven to 350 degrees
Line cupcake tins with paper cups or grease to prevent cupcakes from sticking
Sift dry ingredients (flour, baking soda, baking powder, cinnamon and salt)
Then whisk the dry ingredients together and set aside
Cream together the butter and sugar for a few minutes, until the mixture is light and fluffy
Then add the coffee grinds and vanilla and mix
Add in your eggs, one at a time
Then add in the half the dry ingredients, banana, and yogurt, mixing between each addition
Mix in the remaining dry ingredients at low speed, just until combined; don’t overbeat
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
Set cupcakes aside to cool

Mocha Buttercream
Using an electric mixer, beat butter on high speed until light and creamy
Add half of sugar and mix on low speed until combined
Add remaining sugar, cocoa, coffee and vanilla; mix until smooth and creamy
Spread onto cooled cupcakes and enjoy

Cupcakes adapted from La Mia Vita Dolce