Best Chocolate Banana Cupcakes Recipes

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
• Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
• To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
• Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
• Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
• While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
• For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
• For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
• Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
• To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degree F.
• Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
• Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
• Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
• To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

BANANA CHOCOLATE CHIP CUPCAKES

Steps:

• for Banana Chocolate Chip Cupcakes:.
• Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
• Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
• In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
• Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
• Gently mix in the chocolate chips.
• Drop batter into the 12 cups, filling each about 3/4 full.
• Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
• Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
• for Buttercream Frosting:.
• Dice the butter.
• Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
• Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.

CHOCOLATE BANANA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
• Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
• Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
• To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
• Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
• While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
• When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
• Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
• Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
• Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
• Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
• While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
• When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
• Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.

CHOCOLATE BANANA SPLIT CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.

GLUTEN-FREE, VEGAN, BANANA-CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk together gluten-free flour blend, sugar, cocoa powder baking soda, baking powder, and salt in a large bowl.
• Mash banana in a bowl. Add cooled coffee, oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until combined. Pour into flour mixture. Stir slowly until just combined; batter will be thick and gummy.
• Ladle batter into the lined muffin tin, filling cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER CARAMEL BUTTERCREAM

Steps:

• Cupcakes: To make the cupcakes: Preheat oven to 350 F. Line a muffin tin with paper liners. In a medium bowl, whisk the mashed banana, heavy cream, sugar, oil and vanilla until well combined. The mixture won't be completely smooth, but mix vigorously to get out as many of the large lumps as possible. In a second medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt together. (Sift your cocoa into this mixture if it appears clumpy). Add the dry ingredients to the bowl with the wet ingredients and gently whisk (or fold with a rubber spatula) until flour just disappears. Distribute the batter evenly among the liners, filling each about 1/2 - 2/3 full (an ice cream scoop works great for this). Bake for 18-20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack. Let the cupcakes cool in the pan for 5 minutes then transfer them to the wire rack to cool completely. Buttercream: In a stand mixer fitted with the whisk attachment (I used the paddle because I'm a rebel. Or I don't read the recipe well enough), beat butter and peanut butter at medium-high speed until smooth, about a minute. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened, about 30 seconds. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. You'll notice it taking on a lighter color and a more uniform texture, this is perfect. Finally, mix in the vanilla and caramel sauce and beat on med-high to incorporate. Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy. Pipe the frosting onto the cooled cupcakes and garnish with caramel drizzle, melted chocolate or anything your heart desires.

CHOCOLATE AND BANANA CUPCAKES

Steps:

• Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.
• In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
• Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.
• Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.
• Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
• Spread frosting over cupcakes.

MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In a blender combine the first 7 ingredients. Liquify.
• In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
• Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
• Grease muffin tins (or use paper liners).
• Fill each Muffin tin to 3/4 full.
• Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
• If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
• Eat as is, or cool before icing with your favorite icing recipe.
• Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.

BANANA CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• In a large bowl, mash a banana until it reaches a liquid state.
• Mix in the remaining cake ingredients.
• Pour the mix into 12-cup muffin tray.
• Bake for 18 minutes.
• Allow to cool for 10 minutes before applying frosting.
• To prepare the frosting, mash 2 bananas until they reach a liquid state
• Mix in cocoa powder, honey, vanilla, and salt.
• Add frosting to cupcakes.
• Enjoy!

LOW-FAT CHOCOLATE-BANANA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups, or spray bottoms of cups with cooking spray.
• Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended. Fill muffin cups about 2/3 full. (If necessary, refrigerate remaining batter while first pan bakes.)
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center. Remove from pan; cool completely. Frost with frosting.

BANANA COCONUT CHOCOLATE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 400. Grease a muffin tin or line the cups with paper liners.
• Mix the butter, sugar, eggs and banana with a mixer on medium speed.
• Sift in the flour, baking soda and salt. Mix on low just until combined.
• With a wooden spoon, stir in vanilla, coconut and mini peanut butter cups.
• Fill muffin cups 2/3 full and bake batter for 15 minutes or until a toothpick inserted in a cupcake comes out clean.
• Let cool completely before frosting. Coconut Buttercream or Nutella-Peanut Butter frosting taste great!

BANANA CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 325°F Insert liners into medium cupcake pans.
• Prepare cupcakes: in a bowl, sift flour, baking powder, salt and nutmeg.
• Place butter and sugar in mixing bowl, beating with the mixer's flat beater on medium speed until mixture is light and airy.
• Reduce speed to low, add eggs one at a time, mixing well.
• Add half the flour mixture (prepared in step 2), banana purée and then remaining flour mixture.
• Finally, add chocolate shavings and stir.
• Fill the cupcake liners two-thirds full.
• Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
• Remove from oven and cool on wire for 10 minutes.
• Prepare frosting: in an electric mixer, beat cream cheese for about 2 minutes, untill cheese is soft and smooth. Add powdered sugar and banana liqueur. Continue beating mixture until frosting is smooth.
• With a spatula, spread frosting on each cooled cupcake, garnish with sliced bananas and chocolate shavings.

CHOCOLATE DIPPED BANANA CUPCAKES WITH BANANA BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes).
• For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well.
• For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool.
• Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture.
• Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
• For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time.
• For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy.
• Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon.

CHOCOLATE, BANANA AND TEFF CUPCAKES

Steps:

• Whisk together the eggs, sugar, banana puree, oil and vanilla.
• In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
• Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).

BANANA-CHOCOLATE CHIP CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
• In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.

GILBERT GANACHE-FRIED CUPCAKES: CHOCOLATE SELTZER CUPCAKES WITH GANACHE, BANANA FROSTING, AND CARAMELIZED BANANA

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a standard cupcake pan with 12 cupcake liners.
• Sift the sugar, flour, cocoa, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the seltzer water, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add the vinegar and incorporate. Do not over mix the batter.
• Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the ganache: Heat the soy creamer in a double boiler over medium heat until steaming. Do not boil. In a separate bowl, pour the hot creamer over the chocolate and let sit for 30 seconds. Whisk the soy creamer and chocolate until the chocolate is melted and the 2 ingredients are completely combined. The ganache should be thick, but still pourable. Set aside.
• For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and banana compound. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Drop the whole banana into the frosting and let it mix for an additional 2 minutes, or until the banana is mashed. On low speed, add in the soy milk until incorporated, a little at a time until desired consistency is reached. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• In a small saucepan, melt the brown sugar and margarine on medium heat. When the sugar crystals are completely dissolved in the melted margarine, add the rum and mix. Add the sliced bananas and stir gently. Let it come to a boil and thicken to desired texture. Remove from the heat and let cool.
• To assemble: Dip the tops of each cupcake into the ganache so that the entire cupcake top is covered. Set aside for 10 minutes to allow the ganache to set on the cupcake. Pipe a dollop of banana frosting on top of each cupcake and garnish the top with 2 slices caramelized bananas.

DULCE DE LECHE BANANA CUPCAKES W/ CHOCOLATE ICING

Steps:

• 1. Preheat the oven to 350°F.
• 2. Line a standard muffin tin with paper cupcake liners.
• 3. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• 4. In the bowl of a stand mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream and vanilla and beat until combined. On medium speed add the eggs, one at a time, and beat until combined. Add the mashed bananas and beat until combined. On low speed gradually add the flour mixture and beat just until combined. Do not overmix.
• 5. Use a spring loaded scoop to fill each cupcake liner three-quarters full. Bake until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove to a wire rack and let cool completely.
• 6. Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Place the dulce de leche in a zip top bag and snip one small corner. Squeeze out about 1 1/2 teaspoons of dulce de leche into each cupcake.
• 7. Make The Chocolate Icing
• 8. In the bowl of an electric mixer beat the cream cheese and butter on medium-high until smooth and creamy. Sift the powdered sugar and cocoa powder into a large bowl. On low speed gradually add the sugar and cocoa, beating until incorporated. Increase the speed to high and blend until smooth and creamy.
• 9. Place the frosting into a piping bag fitted with a decorative tip. Pipe frosting onto the cupcakes, directly over the filling. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.