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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.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Cupcakes
Calories
479
kcal
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.
Nutrition
Calories:
479
kcal