Chocolate Banana Cupcakes

These mouthwatering chocolate banana cupcakes are a decadent cross between rich chocolate cupcakes and sweet banana frosting! Made with a super moist chocolate sponge base and topped with a creamy homemade banana cream cheese frosting, they are fun to make, and the whole family will love them!

Best Chocolate Banana Cupcakes Recipe

If you've ever had chocolate-covered bananas or chocolate banana muffins, you know how divine these two flavors are when combined. These chocolate banana cupcakes take this treat to the next level by packing the same flavors into an incredibly moist handheld cupcake that all ages will love!

In my signature chocolate banana cupcake recipe, I take my moist, fluffy chocolate sponge cake base, top it with a creamy homemade banana cream cheese frosting, and give it a finishing touch with a caramelized banana slice. The result is a naturally sweet dessert with rich chocolate and fresh banana flavors. You will find absolutely no boxed mixes or artificial flavors here!

My easy-to-follow technique ensures that every bite packs flavor and a crazy moist texture that your teeth will sink into. It requires no special ingredients or equipment, making it a simple and fun recipe for everyone, even those who have never baked before. Once you get your hands on one, you'll immediately want to run back for another! 

Katalin's key take on how to make super moist chocolate cupcakes

When it comes to achieving the most moist, melt-in-your-mouth cupcake texture, it all boils down to the right ingredients and techniques. I often mention in my recipes that baking is a science that requires precision for the best results, so accurate measurements and high-quality ingredients are essential.

Sugar also plays a major role in making super moist cupcakes by bonding with wet ingredients, while leavening agents like baking powder and baking soda work with acidic ingredients to add fluffiness. In this chocolate banana cupcake recipe, I use only vegetable oil to create a moist yet stable crumb that stays soft—even after being refrigerated!

The technique you use is just as important as the ingredients. For example, the temperature of the ingredients and how you mix them make a huge difference in how the ingredients come together and the end texture. To keep every cupcake soft and tender, measure ingredients carefully, stick to the recipe, and be mindful of baking times to avoid dryness.

Make the chocolate cupcake base

First, ensure your eggs, milk, and coffee are at room temperature. I recommend letting the milk and freshly brewed coffee sit out for about an hour beforehand. If you need to bring eggs to room temperature quickly, place them in hot water for five minutes.

Prepare your cupcake tin by lining it with paper liners and preheat the oven to 175℃ / 350℉ (do not use the fan). Then, using an electric hand mixer, blend the room-temperature wet ingredients together for about 1-2 minutes until slightly foamy: vegetable oil, eggs, granulated and brown sugar, and vanilla extract

Sift together the dry ingredients in a separate mixing bowl: all-purpose flour, baking powder, baking soda, and cocoa powder. Do not leave out the salt—it is essential to balance the sweetness (don't worry; it won't make the cupcakes taste salty).

Next, gently fold the wet mixture into the dry ingredients using a rubber spatula (do not use an electric mixer here), just until combined. Avoid overmixing, as this can make the cupcakes dense and dry.

Spoon or pipe the batter into the lined muffin cups, filling each about three-quarters full to avoid overflow when it bakes.

Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (whichever comes first). Be careful not to overbake, or they will lose their moisture!

Once done, transfer the cupcakes to a cooling rack to cool completely to room temperature before frosting.

Make the banana cream cheese frosting

The butter must be softened (not melted) before starting the frosting. See my guide on quickly softening butter. Always use unsalted butter to avoid adding more salt to the recipe. You can also make your butter at home. 

While waiting for the butter to soften, prepare a stand mixer with a paddle attachment. You can also use an electric hand mixer if you do not have a stand mixer.

Use a fork to mash a banana finely, then sprinkle it with freshly squeezed lemon juice to keep it from browning.

Cream the softened butter at medium-high speed for approximately three minutes until it becomes fluffy and lighter in color.

Then, sift in the powdered sugar and whip for another two minutes. Once the mixture becomes pale and fluffy, add the vanilla extract.

Add the cream cheese and continue whipping for two more minutes.

Slowly add the mashed banana puree, one tablespoon at a time, with the mixer running. Stop whipping as soon as all of the banana is incorporated.

It is crucial that all the ingredients are at the same temperature; for example, adding cold banana puree to the mixture will cause the frosting to curdle.

Transfer the finished banana cream cheese frosting into a piping bag and place it in the refrigerator to chill for 30 minutes. If it is too hard when you remove it from the fridge, let it sit at room temperature until it softens.

Assemble & Enjoy

To decorate the cupcakes, slice the banana and "brulee" sugar on top of each slice. 

Fit your piping bag with the nozzle and frost each cupcake, topping each with one caramelized banana slice. Serve and enjoy!

Storage and freezing

While these chocolate banana cupcakes are best when served fresh, leftovers can be stored in an airtight container in the refrigerator for 2-3 days. For the best flavor and appearance, I recommend waiting until the day you serve the cupcakes to decorate them with the banana slice. Allow them to come to room temperature before serving.

To freeze the cake base, place the cupcakes in an airtight container or freezer-safe plastic bag and store them for up to three months. Thaw them at room temperature, preferably overnight. I do not recommend freezing cream cheese frosting as it will negatively affect the texture when defrosted.

See my guide on how to store and freeze cupcakes for more tips on keeping leftovers without losing freshness.

Flavor variations

Instead of a moist chocolate sponge base, try making this recipe with a vanilla cupcake base.

Use my peanut butter cream cheese frosting to make chocolate peanut butter cupcakes with banana slices. For more chocolate flavor, try adding cocoa powder to make a banana chocolate frosting. See my cream cheese frosting recipe for even more creamy and delicious flavors you can try with this recipe.

Add dark or milk chocolate chips to make banana chocolate chip cupcakes. You can also use butterscotch chips or white chocolate to make white chocolate chip banana cupcakes.

Add crushed nuts to the batter for a nutty flavor and crunch. You can also fill your cupcakes with creamy surprises such as my homemade caramel, Lotus Biscoff Spread, or Nutella. 

Ingredient substitutions

For a gluten-free cupcake, swap out the all-purpose flour with almond flour, or refer to my flour guide for other gluten-free alternatives. 

For a vegan version, use high-fat, dairy-free milk, vegan butter, and a high-fat, dairy-free cream cheese substitute. Consider one of these egg substitutes to replace the eggs. Note that dairy-free options may slightly impact the flavor and texture. 

While substitutions are possible, you may need to adjust other ingredients to maintain a similar flavor and texture.

Expert tips to make Chocolate Banana cupcakes

1. Use high-quality, high-fat ingredients for the best flavor and moist, fluffy texture. I use 3% fat whole milk, 82% fat butter, and 33% full-fat Philadelphia cream cheese in this recipe.
2. Use unsweetened cocoa powder for a deep, rich chocolate taste. I like to use 100% Dutch-process cocoa powder to make my banana cupcakes chocolate without overpowering sweetness. 
3. Don't leave out the coffee! It enhances the chocolate flavor without making it taste like coffee. Although it contains little caffeine, you can use decaf if you prefer.
4. Ripe bananas have the best flavor and are easier to mash. If necessary, see my guide on ripening bananas quickly.
5. To fix lumpy frosting (usually caused by too cold ingredients), gently warm the frosting over a double boiler or with a hair dryer on the sides of the bowl and whip until smooth.

What equipment to use

Baking requires precision, so always use a digital scale and digital oven thermometer for the most accurate ingredient and temperature measurements.

An electric hand mixer is ideal for blending wet ingredients, while a rubber spatula is best for gently folding in the dry ingredients and avoiding overmixing. 

Bake the cupcakes in a 12-cup muffin pan and let them cool thoroughly on a cooling rack.

For frosting, you will need a piping bag, preferably fitted with a Wilton 1M nozzle tip.

Try some of my other Cupcake recipes

If you found these banana chocolate cupcakes irresistibly delicious, you will love my other fruit-infused cupcake recipes:

• Apple Pie Cupcakes
• Chocolate Raspberry Cupcakes
• Mango Cupcakes
• Lemon Cupcakes
• Strawberry Cupcakes
• Raspberry Cupcakes

And for even more easy cupcake recipes perfect for any occasion, check out my round-up of the 50+ Best Cupcake Recipes!

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