Chocolate Banana Cupcakes are fluffy and perfectly moist with a delicious banana flavor. Then they’re topped with creamy chocolate frosting for a double dose of chocolate.
Because chocolate makes you happy. And mental health is important. (Can you tell that I love to rationalize my sweet tooth?)
So today we’re making these Chocolate Banana Cupcakes. They’re light, fluffy, super moist chocolate cupcakes infused with delicious banana bread flavor. Then they’re topped with the creamiest chocolate buttercream frosting.
They’re the perfect way to use up brown bananas when you feel like dessert instead of banana bread. And if you like chocolate cake that’s moist with big chocolate flavor, then these chocolate banana cupcakes are for you.
The cupcakes are perfectly moist with a super soft cake crumb because we’re using oil, a combination of white sugar and brown sugar, mashed bananas, and buttermilk. They’re not the least bit greasy, and instead you end up with a chocolate cupcake with zero dry cake crumbs and a light & fluffy texture.
But what’s even better than the soft cupcake texture is the delicious chocolate banana flavor. It’s not too strong, and the banana adds a delicious mellow flavor to the chocolate cupcakes.
- 1 1/4 cups caster sugar superfine
- 1/2 tsp fine salt
- 1 1/2 cups full-cream milk whole
- 1/2 cup unsalted butter softened
- 3 1/2 cups plain flour all-purpose
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp cinnamon
- banana candy sprinkles
- 2 tbsp Greek yoghurt or sour cream
- 3 tsp baking powder
- 1 tsp vanilla extract vanilla bean paste
- 1 tsp powdered cloves
- 2 ripe bananas sliced
- 1 tsp powdered ginger
1 batch chocolate cream cheese frosting
- Preheat to 180 C (356 F) for a conventional oven or a fan-forced oven to 160 C (320 F). Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the caster sugar, baking powder, flour, cinnamon, cloves and all ginger and salt.
- Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
- Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next add banana and mix for 30 seconds.
- If you don’t want small chunks of banana in your cake, puree the banana in a separate bowl using a fork before you add it to the batter.
- Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way.
- Bake for 20-25 min or until a toothpick inserted comes out clean.
- Let them cool completely on a wire cooling rack before frosting.
- Fit the end of a piping bag with a Wilton 6B piping tip and frost in a swirl. Add banana sprinkles on top.
Cupcakes can be stored in an airtight container for up to three days.