Indulge in the delectable union of chocolate and banana, transformed into a symphony of flavors in these divine Chocolate Banana Cupcakes from Scratch. Embark on a culinary journey where moist chocolate cupcakes embrace velvety banana buttercream, resulting in a harmonious dance on your palate. This recipe offers a step-by-step guide to create these delectable treats, along with variations that cater to diverse dietary preferences, ensuring everyone can savor these delightful morsels. Dive into the classic Chocolate Banana Cupcakes, explore the gluten-free and vegan alternatives, or venture into the irresistible Chocolate Banana Cupcakes with Peanut Butter Frosting for a nutty twist. No matter your choice, these cupcakes promise an unforgettable experience, leaving you craving more.
Here are our top 10 tried and tested recipes!
CHOCOLATE BANANA CUPCAKES
Chocolate banana cupcakes are rich and chocolate and filled with homemade banana filling. They're absolutely delicious!
Provided by Kelsie
Categories Dessert
Time 1h5m
Number Of Ingredients 20
Steps:
- Combine all the banana curd ingredients EXCEPT butter in the bowl of a food processor and process until fully combined. Transfer mixture to a medium saucepan set over medium heat and add the butter.
- Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon-do not boil. This will take about 8 to 10 minutes.
- Pour through a fine mesh sieve into a mixing bowl and press plastic wrap directly onto the top of the curd to prevent a skin from forming. (You may need to use a spatula to press the curd through the sieve.)
- Cool curd to room temperature, then refrigerate until chilled (about 2 hours). Can be made up to 3 days ahead.
- Preheat the oven to 350 degrees. Line 20 to 22 muffin cups with paper liners and set aside.
- Whisk the coffee (or wateand cocoa powder in a small mixing bowl. Cool to room temperature.
- Sift the flour, baking soda, baking powder, and salt together into a second mixing bowl and set aside.
- Beat the butter, sugar, eggs, and vanilla together in a large mixing bowl with an electric mixer set to high speed. Continue beating on high until mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed-this will take about 5 minutes.
- Turn mixer to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour.
- Divide batter among the prepared muffin cups, filling each 2/3 full. Bake 15 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
- Cool cupcakes completely in pan for 20 minutes then remove to a wire rack to cool completely before filling and frosting.
- Beat the butter with an electric mixer on medium speed until very smooth. Add 4 cups of powdered sugar, the cocoa powder, 6 tablespoons milk, and salt and beat to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
- Use a small paring knife to cut a hole about 1 inch across and 1 inch deep in each cupcake. Reserve the cake you cut out of the holes.
- Pipe or spoon about 2 teaspoons of banana curd into each cupcake. Trim the cake you removed from the holes so it will fit over the filling as a sort of plug, then replace the plug in the hole.
- Spread or pipe the chocolate frosting over each cupcake, then top slice of banana if desired. Serve.
MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
MOIST BANANA CUPCAKES
I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!-Arloia Lutz, Sebewaing, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.
BANANA CUPCAKES
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.
Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES
Steps:
- Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
- Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
- To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
- Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
- Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
- While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.
BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING
I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!
Provided by merlfish
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
- Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g
CHOCOLATE BANANA CUPCAKES RECIPE
These sweet chocolate banana cupcakes are studded with chocolate chips and made with one large ripe banana, for a hint of banana flavour.
Provided by Jessica Dady
Categories Snack
Time 40m
Yield Makes: 12
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F/Gas Mark 4 and line a cupcake tin with 12 paper cases.
- Cream the butter and sugar in a bowl until light and fluffy. Beat in the eggs a little at a time, then add in the banana and the milk and continue to beat until combined.
- Sift in the flour, cocoa, baking powder and salt then fold in. Stir through the chocolate chips.
- Divide the mixture evenly between the paper cases then bake in the middle of the oven for 20-25 mins until slightly firm on top and a skewer comes out clean.
- Leave in the tin to cool slightly then transfer to a wire rack.
Nutrition Facts : @context https, Calories 265 Kcal, Sugar 21.5 g, Fat 13 g, SaturatedFat 7.7 g, Protein 4.4 g, Carbohydrate 32.2 g
CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
Make and share this Chocolate Banana Cupcakes With Peanut Butter Frosting recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
- Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
- Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
- To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
- Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 286.3, Fat 14.9, SaturatedFat 7, Cholesterol 24.6, Sodium 233.2, Carbohydrate 36.4, Fiber 1.8, Sugar 24.6, Protein 4.7
BANANA CHOCOLATE CHIP CUPCAKES
Make and share this Banana Chocolate Chip Cupcakes recipe from Food.com.
Provided by Robyn Jessica
Categories Dessert
Time 45m
Yield 12-14 Cupcakes, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- for Banana Chocolate Chip Cupcakes:.
- Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
- Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
- In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
- Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
- Gently mix in the chocolate chips.
- Drop batter into the 12 cups, filling each about 3/4 full.
- Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
- Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
- for Buttercream Frosting:.
- Dice the butter.
- Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
- Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.
CHOCOLATE BANANA SPLIT CUPCAKES
My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.-Lorelie Miller, Benito, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.
Nutrition Facts : Calories 292 calories, Fat 13g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 177mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- For the best results, use ripe bananas. This will give the cupcakes a sweeter and more intense banana flavor.
- Be sure to cream the butter and sugar together until light and fluffy. This will help the cupcakes rise properly.
- Do not overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a richer chocolate flavor, use bittersweet or semi-sweet chocolate chips.
- If you don't have a piping bag, you can use a spoon to spread the frosting on the cupcakes.
- Garnish the cupcakes with chocolate sprinkles, banana chips, or chopped nuts.
Conclusion:
These chocolate banana cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a rich chocolate flavor and a sweet banana filling. The chocolate frosting is the perfect finishing touch, and it adds a touch of sweetness and richness to the cupcakes. Whether you are making them for a party, a potluck, or just to enjoy at home, these cupcakes are sure to be a hit.
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