If you’re looking for a delightful treat that combines the rich flavors of dark chocolate and the natural sweetness of bananas, then these Dark Chocolate Banana Cupcakes are just what you need. Perfect for any occasion, these cupcakes offer a moist texture and a deep chocolate flavor that will have everyone coming back for more. Plus, they’re incredibly easy to make, making them a go-to recipe in your baking repertoire!
Why This Recipe is a Keeper
These Dark Chocolate Banana Cupcakes are a perfect way to use up those overripe bananas sitting on your counter. Not only do they taste incredible, but they also make for a great snack or dessert that can easily be dressed up for special occasions. The combination of dark chocolate and banana creates a luscious flavor profile that’s hard to resist. They’re comforting, satisfying, and a guaranteed crowd-pleaser. Whether you’re baking for a party, a picnic, or just for yourself, these cupcakes are a delicious choice that will impress everyone.
Ingredients at a Glance
- 1 large over-ripe banana
- 1 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1/3 cup dark chocolate cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup unsalted butter, room temperature
- 1 cup mashed over-ripe banana
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 Tbsp dark chocolate cocoa powder
- 3 cups powdered sugar
- Sliced banana for garnish
Toolbox for This Recipe
- Mixing Bowls: For combining wet and dry ingredients.
- Whisk: To ensure your batter is smooth and well-mixed.
- Cupcake Liners: To make cleanup easy and add a decorative touch.
- Muffin Tin: Essential for baking your cupcakes to perfection.
- Cooling Rack: To cool your cupcakes evenly after baking.
Dark Chocolate Banana Cupcakes: How It’s Done
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, mash the over-ripe banana until smooth. Add the whole milk, vegetable oil, vanilla extract, and egg. Whisk until all the wet ingredients are well combined.
Step 3: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, dark chocolate cocoa powder, baking soda, baking powder, salt, and cinnamon. Mixing these dry ingredients separately helps ensure that everything is evenly distributed.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Fill the Muffin Tin
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise beautifully.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to prevent overbaking.
Step 7: Cool
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely.
Step 8: Prepare the Frosting
In a mixing bowl, beat the unsalted butter until creamy. Add the mashed over-ripe banana, vanilla extract, salt, and dark chocolate cocoa powder. Gradually add the powdered sugar, beating on low speed until combined, then increase to high speed until the frosting is fluffy.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each cupcake with the banana chocolate buttercream. For a decorative touch, garnish with a slice of banana on top.
Smart Substitutions
- Vegetable Oil: Can be replaced with melted coconut oil for a tropical twist.
- Whole Milk: Use almond milk or oat milk for a dairy-free option.
- All-Purpose Flour: Substitute with a gluten-free flour blend for a gluten-free version.
- Unsalted Butter: Use vegan butter or coconut oil for a dairy-free frosting.
Cook’s Notes
The key to moist cupcakes is using overripe bananas; the riper they are, the sweeter and more flavorful your cupcakes will be. If you have extra bananas, consider making Healthy Chocolate Banana Muffins too! They’re a great way to enjoy the same delicious flavors in muffin form.
- For a richer chocolate flavor, you can use dark chocolate chips in the batter.
- These cupcakes can be made ahead of time and stored for a few days, making them perfect for meal prep.
- Be sure to let the cupcakes cool completely before frosting; otherwise, the frosting will melt!
Meal Prep & Storage Notes
These Dark Chocolate Banana Cupcakes can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months. Just remember to thaw them in the refrigerator overnight before enjoying!
Helpful Q&A
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing.
Can I substitute the cocoa powder for something else?
If you want a lighter flavor, you can use unsweetened carob powder, but it will alter the taste slightly.
What if I don’t have cupcake liners?
You can grease the muffin tin with butter or cooking spray, though the cupcakes may not come out as easily without liners.
Can I make these cupcakes without eggs?
Yes! You can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or a quarter cup of unsweetened applesauce.
Next Steps
Now that you have mastered the art of making Dark Chocolate Banana Cupcakes, it’s time to enjoy the fruits of your labor! Whip up a batch for your family, share them with friends, or indulge in them all by yourself. Remember, baking is not just about the end product; it’s about enjoying the process and sharing love through food. Happy baking!
Dark Chocolate Banana Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Step 2: In a large mixing bowl, mash the over-ripe banana until smooth. Add the whole milk, vegetable oil, vanilla extract, and egg. Whisk until well combined.
- Step 3: In another bowl, sift together the all-purpose flour, dark chocolate cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Step 4: Gradually add the dry ingredients into the wet ingredients, stirring gently to combine.
- Step 5: Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Step 6: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Step 7: Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire cooling rack.
- Step 8: For the frosting, beat the unsalted butter until creamy. Add the mashed banana, vanilla extract, salt, and cocoa powder. Gradually add powdered sugar and beat until fluffy.
- Step 9: Frost each cooled cupcake with the banana chocolate buttercream and garnish with sliced banana.
Notes
- Using overripe bananas ensures moist cupcakes.
- Consider using dark chocolate chips for richer flavor.
- Let cupcakes cool completely before frosting to avoid melting.
