These chocolate banana cupcakes are moist and tender, with a balanced chocolate flavor and a whisper of banana bread. They’re finished with creamy chocolate frosting for a delightful double-chocolate treat.
This post was updated March 21, 2022 with new photos and recipe tips
Perfect Chocolate Banana Cupcakes
If you want a chocolate cupcake that’s not overly rich but still full of flavor and wonderfully moist, these chocolate banana cupcakes are a perfect choice. Mashed banana keeps the crumb tender and adds a subtle banana note that complements the chocolate. The result is light, fluffy cupcakes with a soft texture—finished with smooth chocolate frosting for a double dose of chocolate.
This version is a dessert-like take on chocolate banana quick breads and muffins: lighter, a bit sweeter, and topped with frosting for extra indulgence. The combination of oil, brown and granulated sugar, mashed bananas, and milk creates a moist cake crumb without greasiness. You’ll end up with chocolate cupcakes that are tender and never dry.
Baking Tips
- Use brown, spotted bananas for the best banana flavor and moisture.
- This recipe calls for 2/3 cup mashed banana—about one very large banana or one and a half small bananas.
- Dutch-processed cocoa gives a deeper chocolate flavor and darker color, but natural cocoa will also work.
- The recipe yields about 14–16 cupcakes. Fill each lined muffin cup about 2/3 to 3/4 full—do not overfill.
- If you prefer only a thin layer of frosting, consider making half the frosting batch to avoid excess.
These cupcakes are a chocolate-forward adaptation of classic banana cupcakes: moist, tender, and topped with chocolate buttercream. They’re versatile and crowd-pleasing—hard to go wrong.
For more banana-based desserts, try other banana cakes, cookies, or bundts depending on what you have in your pantry.
Double Chocolate Banana Cupcakes
Equipment
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muffin tin
Ingredients
Chocolate Banana Cupcakes
- 1 cup all-purpose flour (125 grams)
- 1/2 cup cocoa powder (40 grams)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegetable oil (80 ml)
- 1/2 cup brown sugar (100 grams), light or dark
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2/3 cup mashed bananas (about 1 very large banana)
- 1/3 cup milk (80 ml)
Chocolate Frosting
- 1 cup unsalted butter (226 grams), softened
- 3–4 cups powdered sugar (330–440 grams), sifted
- 1/2 cup cocoa powder (40 grams), sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4–6 tbsp whipping cream (60–75 ml) — milk can be used but frosting will be slightly thinner
Instructions
Make the Banana Chocolate Cupcakes
- Preheat the oven to 350°F (180°C) and line muffin tins with paper liners. This makes about 14–16 cupcakes.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl; set aside.
- In another large bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla, and milk. Stir in the mashed banana.
- Make a well in the dry ingredients and pour in the wet mixture. Gently whisk until no dry streaks remain; a few banana lumps are fine.
- Spoon batter into liners, filling each about 2/3 to 3/4 full.
- Bake one tray at a time on the middle rack for 16–18 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Allow cupcakes to cool in the tin for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.
Chocolate Frosting
- Beat softened butter in a large bowl until fluffy.
- On low speed, gradually beat in 2 cups of the powdered sugar.
- Add the cocoa, salt, and vanilla. Start on low speed and increase gradually to combine.
- Alternate adding the remaining powdered sugar about 1/2 cup at a time with 1 tablespoon whipping cream until you reach the desired sweetness and consistency.
- Frost cupcakes with a piping bag (a 1M tip works well) or spread the frosting with a knife.
Notes
- Bananas: Use brown, spotted bananas for best flavor. One very large banana or one and a half smaller bananas yields about 2/3 cup mashed banana.
- Milk: 2% milk was used; 1% is acceptable. Avoid skim for best texture.
- Frosting: For a thin layer of frosting, make half the frosting recipe.
- Storage: Store frosted cupcakes in an airtight container at room temperature up to 3 days. Unfrosted cupcakes freeze up to 2 months; thaw overnight in the fridge.
- Nutrition: Values are estimates per cupcake, assuming 14 cupcakes and all frosting used.
Nutrition
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