Banana Cupcake with Chocolate Espresso Buttercream Frosting

Chocolate Espresso Banana Cupcakes

Fluffy cupcakes with chunks of banana, topped with rich chocolate espresso frosting that tastes like a mini banana split.
Course Dessert
Cuisine American
Keyword banana, buttercream, chocolate, cupcake, espresso
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Cupcakes
Calories 479 kcal



  • 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
  • 4 mashed ripened 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
  • 1/2 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


  1. Preheat Oven to 350 F (176 C) and line cupcake pan wells with 12 paper liners.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate medium bowl, stir together mashed bananas, eggs, butter, and vanilla.
  4. Pour the banana mixture into the flour mixture and gently stir until combined. Do Not over mix.
  5. 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.
  6. Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  7. Place pancake tray on cooling rack for 5 minutes.
  8. Then remove each cupcake individually placing on rack. Let cupcake completely cool before frosting.

Make your Chocolate Espresso Buttercream

  1. In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
  2. Add dark cocoa powder, salt, espresso mixture, and whipping cream. Continue on medium speed until incorporated.
  3. Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
  4. Scoop buttercream into piping bag with desired decorating tip and pipe onto cupcakes.
  5. See above for frosting tips!

Recipe Notes

Store cupcakes in an air tight container at room temp for 3-5 days.