Go Back
Chocolate cupcake with chocolate frosting with a bite taken out
Print

Double Chocolate Banana Cupcakes

Double Chocolate Banana Cupcakes are fluffy and perfectly moist with a delicious banana flavor. Then they're topped with creamy chocolate frosting from a double dose of chocolate.
Course Dessert
Cuisine American
Keyword Chocolate Banana Cupcakes
Prep Time 45 minutes
Cook Time 18 minutes
Cooling 30 minutes
Total Time 2 hours
Servings 14 cupcakes
Calories 406kcal
Author Fiona Dowling

Equipment

  • muffin tin

Ingredients

Chocolate Banana Cupcakes

  • 1 cup all-purpose flour (125 grams)
  • ½ cup cocoa powder (40 grams)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup vegetable oil (80 ml)
  • ½ cup brown sugar (100 grams) light or dark works
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ⅔ cup mashed bananas (160 ml)
  • ⅓ cup milk (80 ml)

Chocolate Frosting

  • 1 cup unsalted butter (226 grams) softened
  • 3-4 cups powdered sugar (330 - 440) sifted
  • ½ cup cocoa powder (40 grams) sifted
  • 1 tsp vanilla extract
  • ¼ teaspoon salt
  • 4-6 tbs whipping cream (60-75 ml) milk works too, but the frosting won't be quite as thick

Instructions

Make the Banana Chocolate Cupcakes

  • Preheat the oven to 350F (180C) degrees and line 2 muffin trays with muffin papers. You'll end up with about 14-16 cupcakes
  • In a medium bowl whisk together the flour, cocoa, baking soda, baking powder and salt. 
  • In a separate large bowl whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract and milk. Then whisk in the mashed banana
  • Carefully whisk the dry ingredients into the banana mixture.
  • Then whisk in the milk.
  • Spoon the batter into the lined muffin tin. Fill the muffin papers about ⅔ to ¾ full. You should end up with around 14-16 cupcakes in total.
  • Bake 1 muffin tin at a time on the middle rack of the preheated oven. They'll need to bake for about 16-18 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
  • Cool cupcakes in the muffin tin for at least 10 minutes, then carefully transfer to a wire rack to continue cooling.

Chocolate Frosting

  • In a large bowl, beat the butter until fluffy
  • Turn the mixer down to a low speed and slowly beat in 2 cups of the powdered sugar.
  • Turn off the mixer and add in the cocoa, salt and vanilla extract. Slowly mix them into the frosting, starting with the mixer on a low speed and gradually increasing it.
  • Beat in the rest of the powdered sugar about ½ cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach. 
  • Frost each cupcake either using a piping bag and tip (I used a 1M tip) or with a knife.

Notes

  1. Bananas: Make sure to use brown, spotted bananas. You'll need 1 very large banana or about 1 ½ smaller bananas in order to get ⅔ cup mashed banana. 
  2. Milk: I used 2%. 1% will work too, however, I prefer not to use skim milk because I find it isn't quite thick enough for baking. 
  3. Frosting: If you only want a very thin layer of frosting on top of each cupcake (such as if you plan to frost them with a knife), feel free to only make a half batch of the frosting recipe. 
  4. Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months. Then thaw overnight in the fridge. 
  5. Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 14 equal cupcakes and all the frosting is used. 

Nutrition

Calories: 406kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 101mg | Potassium: 209mg | Fiber: 3g | Sugar: 42g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg