Go Back
+ servings
cupcake with chocolate buttercream frosting and banana on top
Print

Chocolate Banana Cupcakes with Chocolate Buttercream Frosting

A delicious light and fluffy cupcake filled with banana and chocolate flavor and topped with a perfectly sweet chocolate buttercream frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 cupcakes
Calories 369kcal

Ingredients

For The Cupcakes

  • 1 ¼ cups all purpose flour sifted
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup butter melted
  • ¾ cup sugar
  • 2 large eggs room temp
  • cup mashed bananas very ripe
  • 1 tsp vanilla extract
  • cup buttermilk room temp
  • ¾ cup mini choc chips
  • chocolate buttercream frosting recipe below
  • 1 banana sliced, for decoration

For The Chocolate Buttercream

  • 8 ounces salted butter 2 sticks, softened (but not melted!)
  • 3 ½ cups confectioner’s sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoons salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions

To Make The Cupcakes

  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a stand mixer with the paddle attachment, mix together the butter and sugar on high speed until pale in color (about 2-3 mins).
  • Add the eggs, one at a time, followed by the bananas and vanilla. Mixture may look curdled but it doesn’t affect the final cupcake.
  • On low speed, add flour in thirds, alternating with the buttermilk (flour, buttermilk, flour, buttermilk, flour).
  • Fold in the chocolate chips.
  • Scoop into cupcake liners about ¾ of the way full.
  • Bake at 350°F for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from oven, allow to cool for 5 minutes then transfer to a wire rack to cool fully.
  • Once at room temp, frost with the chocolate buttercream and top with a slice of banana.

To Make The Buttercream Frosting

  • In a stand mix with the paddle attachment on, cream butter on medium speed for about 3 minutes. You may need to scrape down the sides once. Turn off the mixer.
  • Sift 3 ½ cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
  • Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes, scraping down the bowl as needed.

Notes

Cupcakes should be stored in an airtight container at room temperature for up to 3 days.
Don't forget the banana garnish on top of the frosting, it really adds to the final flavor!

Nutrition

Calories: 369kcal | Carbohydrates: 55g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 309mg | Potassium: 145mg | Fiber: 2g | Sugar: 43g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg