Dark Chocolate Banana Cupcakes

There’s something truly magical about the combination of dark chocolate and bananas. It’s a pairing that sings in harmony, creating a dessert that is not only indulgent but also comfortingly familiar. If you find yourself with a few overripe bananas lying around, there’s no better way to use them than by turning them into Dark Chocolate Banana Cupcakes. These cupcakes are moist, rich, and decadently delicious, with a velvety chocolate flavor complemented perfectly by the sweetness of ripe bananas. Whether you are celebrating a special occasion or simply satisfying a craving, these cupcakes are sure to impress.

The Upside of Dark Chocolate Banana Cupcakes

Dark Chocolate Banana Cupcakes are more than just a delightful treat; they offer a range of benefits that make them a wonderful choice for any occasion. First and foremost, they are a fantastic way to use up overripe bananas, which can often go to waste. This recipe not only reduces food waste but also adds natural sweetness and moisture to the cupcakes.

Moreover, dark chocolate is known for its health benefits, including antioxidants and mood-enhancing properties. By incorporating it into your baking, you can enjoy a little indulgence while also giving your body a boost. These cupcakes can be enjoyed as a quick breakfast, a snack, or a dessert, making them versatile and appealing to everyone.

Ingredient Checklist

• 1 large over-ripe banana – The star of the show that adds natural sweetness and moisture.
• 1 cup whole milk – To keep the batter rich and creamy.
• 1/3 cup vegetable oil – For added moisture and tenderness.
• 1 tsp vanilla extract – Enhances the flavors beautifully.
• 1 large egg – Binds the ingredients together and adds richness.
• 3/4 cup sugar – Sweetens the batter perfectly.
• 1 1/2 cups all-purpose flour – The base of your cupcakes.
• 1/3 cup dark chocolate cocoa powder – For that deep chocolate flavor.
• 3/4 teaspoon baking soda – Helps the cupcakes rise.
• 1/2 teaspoon baking powder – Adds extra lift.
• 1/4 teaspoon salt – Balances the sweetness.
• 1/8 teaspoon cinnamon – Adds warmth and depth to the flavor.
• 1/2 cup unsalted butter, room temperature – For a rich and creamy frosting.
• 1 cup mashed over-ripe banana – For the frosting, enhancing the banana flavor.
• 1 tsp vanilla extract – To flavor the frosting.
• 1/8 tsp salt – To balance the sweetness in the frosting.
• 2 Tbsp dark chocolate cocoa powder – Adds a chocolatey touch to the frosting.
• 3 cups powdered sugar – Sweetens and thickens the frosting.
• Sliced banana – For garnish, adding a fresh touch.

Cook’s Kit

• Mixing bowls – For combining your ingredients.
• Whisk – To mix the batter smoothly.
• Spatula – For scraping down the sides of your bowl.
• Muffin tin – To bake the cupcakes in.
• Paper liners – For easy cleanup and a pretty presentation.
• Cooling rack – To let your cupcakes cool completely.

Dark Chocolate Banana Cupcakes: How It’s Done

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2: Mix Wet Ingredients

In a large mixing bowl, mash the large overripe banana until smooth. Then, add the whole milk, vegetable oil, vanilla extract, and egg. Whisk together until well combined.

Step 3: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, dark chocolate cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures that your dry ingredients are evenly distributed.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

Step 5: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for the cupcakes to rise without overflowing.

Step 6: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Frosting

In a mixing bowl, beat the unsalted butter until creamy. Add the smashed overripe banana, vanilla extract, salt, and dark chocolate cocoa powder. Mix until well combined.

Step 8: Add Powdered Sugar

Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase speed and beat until fluffy and smooth.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, frost them with the banana chocolate frosting using a piping bag or a spatula.

Step 10: Garnish

Top each frosted cupcake with a slice of banana for a beautiful finishing touch.

Customize for Your Needs

• Nut Allergies: Substitute with sunflower seed butter in the frosting.
• Vegan Option: Replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and use plant-based milk and butter alternatives.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Extra Chocolatey: Add chocolate chips to the batter for extra chocolate goodness.

Notes from the Test Kitchen

The quality of your dark chocolate cocoa powder can significantly affect the flavor of your cupcakes. Opt for a high-quality cocoa powder for the best results. When using overripe bananas, the more spots they have, the sweeter they will be, so don’t shy away from using those with plenty of brown spots!

• Make sure your butter is at room temperature for easier blending.
• These cupcakes can be made a day in advance; just store them in an airtight container at room temperature.

Storage & Reheat Guide

To store your Dark Chocolate Banana Cupcakes, keep them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, store in the refrigerator for up to a week. For reheating, simply warm them in the microwave for about 10-15 seconds.

Quick Questions

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well! Just make sure to thaw them and drain any excess liquid before mashing.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them just before serving for the best results.

What type of chocolate should I use for frosting?

You can use any high-quality dark chocolate cocoa powder for the frosting to maintain consistency with the cupcakes.

Can I freeze these cupcakes?

Yes! You can freeze the unfrosted cupcakes in an airtight container for up to 3 months. Just thaw and frost when ready to enjoy.

Save & Share

If you love these Dark Chocolate Banana Cupcakes as much as we do, don’t forget to save the recipe and share it with your friends! There’s nothing better than sharing a sweet treat with loved ones. Whether you’re posting on Instagram or sending the recipe via email, be sure to spread the joy of these delicious cupcakes!

Indulgent, moist, and bursting with flavor, Dark Chocolate Banana Cupcakes are a delightful way to brighten your day or celebrate a special occasion. With their simple ingredients and easy preparation, you’ll find yourself making these cupcakes time and time again. Enjoy every bite, and happy baking!

Dark Chocolate Banana Cupcakes

Indulge in these moist and rich Dark Chocolate Banana Cupcakes, perfectly blending chocolate and banana flavors for a delightful treat!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 1 large over-ripe banana
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 3/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1/3 cup dark chocolate cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp cinnamon

For the Frosting:

• 1/2 cup unsalted butter room temperature
• 1 cup mashed over-ripe banana
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp dark chocolate cocoa powder
• 3 cups powdered sugar
• Sliced banana for garnish

Equipment

• Mixing bowls
• Whisk
• Spatula
• Muffin tin
• Paper Liners
• Cooling rack

Method

 

Directions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a large mixing bowl, mash the large overripe banana until smooth. Then, add the whole milk, vegetable oil, vanilla extract, and egg. Whisk together until well combined.
3. Step 3: In another bowl, sift together the all-purpose flour, dark chocolate cocoa powder, baking soda, baking powder, salt, and cinnamon.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Step 5: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
6. Step 6: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: In a mixing bowl, beat the unsalted butter until creamy. Add the smashed overripe banana, vanilla extract, salt, and dark chocolate cocoa powder. Mix until well combined.
8. Step 8: Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase speed and beat until fluffy and smooth.
9. Step 9: Once the cupcakes are completely cool, frost them with the banana chocolate frosting.
10. Step 10: Top each frosted cupcake with a slice of banana for a beautiful finishing touch.

Notes

• Opt for high-quality cocoa powder for the best flavor.
• Use overripe bananas with plenty of brown spots for maximum sweetness.
• Store cupcakes in an airtight container at room temperature for up to 3 days.