This banana cupcake with chocolate frosting recipe will help you make moist and delicious cupcakes with delicate banana flavor topped off with chocolate frosting.
Banana cupcakes with chocolate frosting
I think you like baked goods that use bananas, therefore you are checking this recipe. Thank you.
Promise you’ll like these easy-peasy banana cupcakes with chocolate frosting. Because not only could you make the cupcakes in no time, but you also enjoy the light and fluffy cupcakes with a far superior taste than the shop-bought ones to accompany your cuppa.
These yummy cupcakes have a moist and tender texture with the delicate flavor of bananas and vanilla. And the chocolate frosting made these cupcakes decadent and simply moreish.
Just like most recipes that I share, I made this recipe with ease and practicality as my goal. So you can see that the ingredients I use are very simple and easy to get. And you’ll love the method of how to recreate these cupcakes. Because it’s like dumping everything in a bowl and mixing them all.
So if you love bananas, and you have a weakness for chocolates, then this cupcake recipe is one worth a try.
And if you want more ideas for banana recipes, try this 3 ingredient banana oatmeal cookies by Level Up Bakes.
Make the most of ripe bananas
I don’t know about you, but I often find myself looking at overripe bananas in my fruit bowl. Especially, when my schedule is hectic and I forgot to keep reminding my boys to eat those bananas.
So at a time like this, I try my best to come up with recipes that use overripe bananas. From banana bread, banana cake, banana muffins, banana pancakes, and banana cookies. Until I go bananas. Ha.
And this banana cupcake is one of the choices for me to use those overripe bananas.
Do bananas and chocolate go together?
Of course. Bananas go very well with chocolate.
And if you add a bit of creamy dairy product such as butter or cream, the combo of banana and chocolate will be even better. This is what I have come up with in this recipe.
The super moist banana flavored cupcakes topped with chocolate flavor frosting are something you don’t want to miss. I’m confident you’ll totally agree with me once you try these cupcakes.
What chocolate frosting can you use?
There are many options of chocolate frostings you can use for these cupcakes.
Chocolate buttercream, chocolate hazelnut spread, chocolate spread, or even chocolate ganache. Any type of frosting that has cocoa powder in it will be good.
In this recipe though, I use chocolate ganache. And I must admit that I often use shop-bought chocolate hazelnut spread as it is almost always there in my kitchen pantry.
Ingredients you need
Will you be happy if I’d say that you only need seven items for the cupcakes and two items for the frosting? So in total, you will need nine things to make and bake these delicious cupcakes.
Those key ingredients are overripe bananas, plain flour, margarine (or baking spread), egg, baking powder, soft brown sugar, vanilla extract, chocolate chips, and heavy cream (double cream).
I appreciate that some people would prefer using butter instead of margarine. If you’re one of them, you can use butter instead. Just bear in mind that butter creates a rather harder texture to the cupcakes. So your cupcakes will still be spongy and fluffy, but not as soft and tender.
When it comes to the sugar, coconut palm sugar is actually the best option. And I think it’s healthier too. So feel free to use it instead of soft dark brown sugar.
As for the chocolate chips, you can substitute them with ordinary baking chocolate. Just chop it into small pieces so it will melt easily and evenly.
How to make banana cupcakes with chocolate frosting
As mentioned above, I use an easy method that even a six-year-old can do it.
In short, mash the bananas until they go really smooth. Then place the mashed bananas in a mixing bowl or a bowl of a stand mixer. Add the margarine/ butter, brown sugar, and egg. Using a stand mixer or handheld mixer, mix until combined,
Add the rest of the dry ingredients i.e. flour and baking powder. Beat on low speed then medium speed until creamy and fluffy. Lastly, add vanilla extract.
Spoon and divide the cupcake batter onto the prepared cupcake tin with cupcake liners. Bake in preheated oven at 180℃/ 356℉ or gas mark 4 for about 18-20 minutes. Your cupcakes are ready when they are firm and springy to the touch. Or, if a toothpick inserted in the center comes out clean.
Leave the cupcakes on a cooling wire rack to cool completely before frosting.
While you are baking, you can prepare the frosting by melting the chocolate together with cream. You can do so by using a microwave or a double boiler on the stove. Stir the mixture until the chocolate frosting looks smooth and shiny. Then leave it to cool completely and whisk the slightly set chocolate ganache until you get a creamy and fluffy milk chocolate frosting.
Once the cupcakes are cool and at room temperature, frost cupcakes with whipped chocolate ganache.
How to store your banana chocolate cupcakes
You can keep your frosted banana cupcakes at room temperature for about three days. They last longer up to one week if you store the in refrigerator.
Should you need to, you can freeze the frosted cupcakes for about six weeks. But make sure you eat the thawed cupcakes within a few days and you must not refreeze the thawed cupcakes.
More cupcake recipes
Thank you for checking this recipe for banana cupcakes with chocolate frosting. I hope you will try it. And when you did, please share what you think about it in the comments below. I really appreciate it.
You may also want to check my other cupcake recipes that you may like.
- Raspberry cupcakes
- Apple cupcakes with cream cheese frosting.
- Coffee cupcakes with coffee buttercream
Take care and all the best.
Banana cupcakes with chocolate frosting recipe
- Mixing bowls.
- handheld mixer
- Stand mixer
- Cupcake tin
- Cupcake cases
For the cupcakes
- 2 ripe bananas
- 1 egg
- 5 ounces all-purpose flour/ plain flour
- 2 teaspoons baking powder
- 2.5 ounces margarine or baking spread
- 3.5 ounces dark soft brown sugar or palm sugar
For chocolate frosting
- ½ cup dark chocolate chips.
- ½ cup heavy cream/ double cream.
For the cupcakes
- Mash the bananas as smooth as possible.
- Place the banana in a mixing bowl together with margarine, brown sugar, and egg. Using a handheld mixer, beat the ingredients until you get a lumpy batter.
- Add the flour and baking powder. Then beat again until you get a smooth batter.
- Preheat the oven to 180℃/ 356℉ or gas mark 4 and line the cupcake tin with cupcake cases.
- Spoon the batter into each case and bake for approximately 20-25 minutes until the cakes are firm yet springy when you touch them.
- Place the baked cupcakes on a cooling wire rack.
For the frosting
- In the meantime, place chocolate chips and cream in a mixing bowl. Then pop it in a microwave and heat it at high-heat (700-800w) for about 1 minute.
- Give it a good stir. You can see that the chocolate is melting. Mix it until you get as many chocolate chips melted as you can. Heat it again for about 10 seconds if it’s not fully melted. And stir well.
- You can also melt the chocolate and cream on a double boiler. Just boil some water in a pot and put the mixing bowl over the boiling water. Make sure the bottom of the bowl does not touch the water.
- Let the hot steam melt the chocolate. Stir well until chocolate and cream are mixed thoroughly into a smooth chocolate ganache.
- Leave the chocolate ganache to cool at room temperature and slightly set. Using a handheld mixer, whip the ganache until you get a smooth and shiny chocolate mousse.
- Once cooled, frost the cupcakes with chocolate mousse.
- This recipe is ideal to make use of your overripe bananas. The riper the bananas the better.
- If you want to use chocolate spread, you can use any chocolate spread you like. I often use the hazelnut chocolate spread as we almost always have it in our kitchen pantry. I find 3.5 ounces/ 100 grams of chocolate spread is enough to cover 12 cupcakes.
- I prefer using muffin cases for my cupcakes as I find the size is ideal.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.