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Homemade Dark Chocolate Banana Cupcakes recipe photo

Dark Chocolate Banana Cupcakes

Indulge in these moist and rich Dark Chocolate Banana Cupcakes, perfectly blending chocolate and banana flavors for a delightful treat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.