Name: Chocolate Banana Cupcakes with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: 100 g Granulated Sugar; 100 g Brown Sugar; 80 g Vegetable Oil; 120 g Whole Milk (room temperature); 120 g Freshly Brewed Coffee (room temperature); 1 teaspoon Vanilla Extract; 1 Egg (room temperature); 180 g All Purpose Flour; 50 g Cocoa Powder; ½ teaspoon Baking Powder; ½ teaspoon Salt; ½ teaspoon Baking Soda; 113 g Unsalted Butter (82% fat, room temperature); 120 g Powdered Sugar (sifted); 1 teaspoon Vanilla Extract; 226 g Cream Cheese (full fat, e.g. Philadelphia); 75 g Mashed Banana; ½ tablespoon Lemon Juice (freshly squeezed); Banana slices (with sugar caramelized on top)

Jump to Recipe· 4.1 from 70 reviews

If you’re craving something that feels like a warm hug wrapped up in dessert form, then this Chocolate Banana Cupcakes with Cream Cheese Frosting Recipe is exactly what you need. Combining the richness of cocoa with the natural sweetness of ripe bananas and the tangy smoothness of cream cheese frosting, these cupcakes are a perfect balance of flavors and textures. They’re moist, fluffy, and topped with a luscious frosting that will make you want to bake a second batch right away. Whether you’re making a treat for family, friends, or just celebrating yourself, these cupcakes will win hearts with every bite.

Ingredients You’ll Need

The image shows two scenes side by side on a white marbled surface. On the left, a white bowl filled with smooth, shiny dark brown chocolate batter has a black whisk inside, mixing it gently with a slightly bumpy texture. On the right, a silver metal scoop is pouring the same dark brown batter into white cupcake liners inside a metal cupcake tray, with the batter thick and creamy, filling the liners about halfway. The background features soft brown blurred patterns. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together simply yet thoughtfully to create a masterpiece of flavor and texture. Each one plays a key role, from the cocoa powder giving depth to the batter, to the freshly brewed coffee that enhances the chocolate notes, and the cream cheese frosting that adds a tangy sweetness that complements the banana perfectly.

Granulated Sugar: Provides the right sweetness and aids in the cupcake’s tender crumb.
Brown Sugar: Adds moisture and a subtle caramel undertone to the cupcakes.
Vegetable Oil: Keeps the cupcakes super moist without adding strong flavors.
Whole Milk (room temperature): Ensures a creamy batter and helps with cupcake tenderness.
Freshly Brewed Coffee (room temperature): Enhances the chocolate flavor intensity naturally.
Vanilla Extract: Adds warmth and depth, rounding out the flavors beautifully.
Egg (room temperature): Acts as a binder and helps with the cupcake’s structure.
All Purpose Flour: Forms the base of the cupcakes and provides the necessary structure.
Cocoa Powder: Gives the cupcakes their rich chocolate color and taste.
Baking Powder: Helps the cupcakes rise to a perfect lightness.
Salt: Balances out the sweetness and enhances overall flavors.
Baking Soda: Works alongside baking powder for the perfect cupcake lift.
Unsalted Butter (at room temperature): The base of the luscious cream cheese frosting, adding creaminess and richness.
Powdered Sugar (sifted): Sweetens the frosting with a smooth texture.
Cream Cheese (full fat): Key to the tangy, creamy frosting that pairs wonderfully with the cupcakes.
Mashed Banana: Brings natural sweetness and moisture to the frosting and a tiny hint of fruitiness.
Lemon Juice (freshly squeezed): Prevents the banana in the frosting from browning and adds a fresh zing.
Banana Slices (caramelized with sugar): Adding these decorative slices on top makes the cupcakes as beautiful as they are delicious.

How to Make Chocolate Banana Cupcakes with Cream Cheese Frosting Recipe

Step 1: Preparing the Cupcakes

Let’s start by setting the scene – line your cupcake tin with muffin liners and preheat your oven to 175 ℃ (350 ℉) without the fan. This temperature is just right to bake these cupcakes to perfection, ensuring they’re light and fluffy.

Step 2: Mixing the Wet Ingredients

Using an electric hand mixer, whip together the egg (at room temperature), oil, granulated and brown sugars, brewed coffee, milk, and vanilla extract for about 1-2 minutes. This step creates a smooth, silky base that makes the batter velvety and helps incorporate air for fluffiness.

Step 3: Combining the Dry Ingredients

Sift together the flour, baking powder, baking soda, cocoa powder, and salt. Sifting not only combines them evenly but also aerates the mixture, preventing lumps and helping with an even rise.

Step 4: Folding Wet and Dry Ingredients

Pour the wet ingredients into the dry, gently folding just until everything is combined. Remember, overmixing can make the cupcakes dense, so fold carefully to keep things light and airy.

Step 5: Baking the Cupcakes

Spoon the batter into your lined cupcake tin, filling each about three-quarters full to allow them to rise beautifully without spilling over. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Be mindful not to overbake, as these cupcakes thrive on being moist and tender.

Step 6: Cooling the Cupcakes

Once out of the oven, allow the cupcakes to cool completely on a cooling rack before frosting. This step ensures your frosting won’t melt and slide off the cupcakes, keeping your decoration intact.

Step 7: Preparing the Cream Cheese Frosting

Bring your butter to room temperature for easy whipping. Mash the banana finely and mix in freshly squeezed lemon juice to keep that fresh color. Using a stand mixer or hand mixer, beat the butter until light and fluffy, then add sifted powdered sugar and vanilla. Incorporate the cream cheese thoroughly before adding the banana puree slowly, one tablespoon at a time, until fully combined and smooth. Chill the frosting for 30 minutes to let it firm up before decorating.

Step 8: Decorating the Cupcakes

Before frosting, prepare the caramelized banana slices by gently bruleeing sugar on top. Pipe or spread the frosting evenly on each cupcake, then top each one with a caramelized banana slice for that extra special touch.

How to Serve Chocolate Banana Cupcakes with Cream Cheese Frosting Recipe

The image shows a close-up of a single dark brown chocolate cupcake with moist texture, in a opened dark brown paper liner resting on a white marbled surface. The cupcake has one thick layer of smooth creamy white frosting on top, sprinkled lightly with cinnamon powder. On the center of the frosting sits one caramelized golden-brown banana slice. The cupcake looks soft and rich, with a slightly rough cake crumb visible where a bite has been taken. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Caramelized banana slices on top are not just for looks; they add a delightful crunch and a sweet-tart burst that pairs perfectly with the smooth frosting. You can also sprinkle some finely chopped nuts or a dusting of cocoa powder for a little contrast.

Side Dishes

These cupcakes shine on their own but pairing them with a simple cup of freshly brewed coffee or a creamy chai latte elevates the experience. For a more indulgent spread, add fresh berries or a dollop of whipped cream to complement the chocolate and banana notes.

Creative Ways to Present

Try serving these cupcakes on a rustic wooden board with banana leaves for a tropical vibe. Alternatively, place them in decorative cupcake wrappers and tie each with a ribbon for parties or gift-giving. A drizzle of melted dark chocolate over the frosting before adding the banana slices adds an elegant, glossy finish.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cupcakes, store them in an airtight container in the refrigerator to keep the cream cheese frosting fresh and cool. They will stay delicious for 2-3 days. Be sure to add the caramelized banana slices just before serving to keep them from getting soggy.

Freezing

You can freeze these cupcakes before frosting by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When ready, thaw them overnight in the fridge and frost before serving for a fresh experience close to baking day.

Reheating

If you prefer your cupcakes a bit warm, allow refrigerated or thawed cupcakes to come to room temperature first. Avoid microwaving with frosting on, but if needed, remove frosting, warm briefly, then add frosting back on for the best texture.

FAQs

Can I use overripe bananas for this recipe?

Absolutely, overripe bananas are actually perfect because they are naturally sweeter and softer, which enriches both the cupcake and the frosting with more flavor and moisture.

Is it necessary to use coffee in the batter?

While the coffee might seem unusual, it intensifies the chocolate flavor without making the cupcakes taste like coffee. If you prefer, you can substitute it with additional milk, but coffee definitely enhances the depth.

Can I make these cupcakes gluten-free?

Yes, by swapping the all-purpose flour with a 1:1 gluten-free baking flour blend, you can make these cupcakes gluten-free. Just ensure your baking powder is gluten-free as well.

How do I prevent the banana in the frosting from browning?

The lemon juice mixed into the mashed banana is a simple trick to prevent browning, keeping your frosting looking bright and fresh for longer.

Can I use low-fat cream cheese for the frosting?

For the best texture and flavor, full-fat cream cheese is recommended because it whips up smoothly and gives that rich tang that’s essential for this frosting. Low-fat versions may result in a less creamy, more watery consistency.

Final Thoughts

I can’t recommend this Chocolate Banana Cupcakes with Cream Cheese Frosting Recipe enough. It’s a joyful baking project that promises moist, flavorful cupcakes crowned with a dreamy frosting you’ll want to spread on everything. Whether it’s for a casual weekend treat or a special occasion, these cupcakes bring a delicious smile with every bite. Go ahead and make them your new favorite—you’ll thank me later!