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Banana cupcakes with chocolate frosting.
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5 from 41 votes

Banana cupcakes with chocolate frosting recipe

This banana cupcake with chocolate frosting recipe will help you make moist and delicious cupcakes with delicate banana flavor topped off with chocolate frosting.
Author: Devy Dar
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sweets & Desserts
Cuisine: American, British
Servings: 12 cupcakes

Equipment

  • Mixing bowls.
  • Spatula
  • Handheld mixer
  • Stand mixer
  • Cupcake tin
  • Cupcake cases

Ingredients

US Customary - Metric

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

Instructions

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.

Notes

  • 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.

Nutrition

Serving: 12cupcakes | Calories: 214kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 159mg | Fiber: 1g | Sugar: 13g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg

Disclaimer

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.