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Home » Desserts » Espresso Chocolate Banana Cupcakes

Espresso Chocolate Banana Cupcakes

Published: Apr 23, 2020 by Jenn · This post may contain affiliate links

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Chocolate Banana Cupcakes are what you make with bananas browning on the counter and a bag of chocolate in your pantry just screaming to be used. These fluffy cupcakes with chunks of banana, topped with rich chocolate espresso frosting that tastes like a mini banana split!

Chocolate frosted cupcakes on recipe paper.

Tips for Banana Cupcakes

  • Use ripened bananas with brown spotted peels for best flavor
  • Mash bananas with a potato masher to leave small banana chunks
  • Bananas can also be pureed in a blender for a smoother cake sponge
  • White sugar can be substituted with coconut sugar
  • Let your cupcakes cool completely on a rack before frosting
Cupcakes on table covered with recipe pages.

Tips for Espresso Chocolate Buttercream

  • Use room temperature butter.
  • Whip your butter and vanilla extract together until smooth and fluffy before adding cocoa.
  • Use dark cocoa for richer flavor.
  •  Use instant coffee granules dissolved in milk and/or instant coffee granules plain. You can also substitute for 2 tsp full Espresso Powder.
Chocolate frosted cupcakes on table looking down from above.

Tips for Frosting your Chocolate Banana Cupcakes

  • Use a #1M Open Star Tip to create an intricate swirl
  • Trim end of plastic piping bag
  • Place tip into bag and push towards open tip, exposing metal star end
  • Fill bag with chocolate espresso buttercream
  • Twist bag at the larger open end to prevent leaking
  • Squeeze buttercream towards decorating tip
  • Pipe starting on the edge of cupcake spiraling inwards towards the center
  • Finish by continue to squeeze frosting, pressing gently down and then pulling up (releasing pressure on piping bag)to create a chocolate tip on the cupcake.
Closeup of chocolate buttercream frosted banana cupcake on table.
Cupcakes on a table with recipe pages.

How to Store Banana Cupcakes

Place frosted cupcakes in an air tight container and keep at room temperature for 4-5 days. Unfrosted cupcakes that are cooled can be wrapped in plastic wrap twice and frozen. Frozen cupcakes will stay fresh for up to 3 months. Let frozen cupcakes warm to room temperature before frosting.

Closeup of a chocolate frosted cupcake.

Espresso Chocolate Banana Cupcakes

Espresso Chocolate Banana Cupcakes are fluffy cupcakes with chunks of banana, topped with rich chocolate espresso frosting that tastes like a mini banana split.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Cupcakes
Calories: 479kcal
Author: Jenn

Ingredients

Cupcake

  • 1 ½ Cups (192 g) All Purpose Flour
  • ¾ Cup (156 g) Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Kosher Salt
  • 1 ¾ Cups Mashed Over Ripe Bananas 3-4 bananas
  • 2 Eggs
  • ½ Cup (8 Tbsp) Unsalted Butter Melted
  • 1 tsp Vanilla Extract

Chocolate Espresso Buttercream

  • 1 Cup (16 Tbsp) Softened Unsalted Butter
  • 1 tsp Vanilla Extract
  • ½ Cup (64 g) Dark Cocoa Powder
  • ½ tsp Salt
  • 2 Tbsp Instant Coffee Powder dissolved in 2 Tbsp Almond Milk
  • ¼ Cup (60 ml) Heavy Whipping Cream
  • 4-5 Cups (500-625 g) Powdered Sugar

Instructions

  • Preheat Oven to 350 F (176 C) and line cupcake pan wells with 12 paper liners.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • In a separate medium bowl, stir together mashed bananas, eggs, butter, and vanilla.
  • Pour the banana mixture into the flour mixture and gently stir until combined. Do Not over mix.
  • Using a 2 Tbsp ice cream scoop, measure out 1.5 scoops (3 Tbsp) of batter into each cupcake liner. Each liner should be ¾ filled with batter.
  • Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  • Place pancake tray on cooling rack for 5 minutes.
  • Then remove each cupcake individually placing on rack. Let cupcake completely cool before frosting.

Make your Chocolate Espresso Buttercream

  • In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
  • Add dark cocoa powder, salt, espresso mixture, and whipping cream. Continue on medium speed until incorporated.
  • Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
  • For thinner frosting add 1 Tbsp of milk at a time and mix again. For thicker frosting add ¼ cup powdered sugar at a time and mix again.
  • Scoop buttercream into piping bag with desired decorating tip and pipe onto cupcakes.

Notes

Store cupcakes in an air tight container at room temp for 3-5 days.
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!

Nutrition

Calories: 479kcal

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