Chocolate Banana Cupcakes with Banana Buttercream

These chocolate banana cupcakes are moist and chocolatey filled with fresh banana puree topped with silky smooth banana buttercream frosting. They're just as delicious as banana muffins but are super light and fluffy.

Chocolate banana is a common flavor combination for muffins, but have you ever tried chocolate banana cupcakes? These chocolate cupcakes are filled with fresh banana puree and frosted with rich banana buttercream.

These banana cupcakes are nothing like muffins or banana bread, but they are still a great way to use up your brown bananas. Because the cake is made with buttermilk, they're moist and fluffy!

If you love chocolate cupcake recipes, try these small batch chocolate cupcakes, chocolate fudge cupcakes, and chocolate cupcakes with cream cheese frosting!

Why You'll Love This Recipe

Rich chocolate cupcakes- The chocolate cake is made with Dutch-processed cocoa powder and coffee, which deepens the cocoa flavor and makes the cupcakes extra moist.

Banana frosting- The banana buttercream is smooth and creamy, flavored with banana extract. Because it's paired with fresh banana filling, the final product doesn't taste artificial!

Easy to make- While you need a mixer for the frosting, you don't for the actual cupcakes! They bake up in under 20 minutes.

Key Ingredients

• All purpose flour- Make sure to measure it correctly in grams with a kitchen scale. Packing it into a measuring cup can cause you to use too much, making the cupcakes dry.
• Cocoa powder- Use dutch-processed cocoa powder, which is treated with alkali for a darker, richer chocolate flavor and color than natural cocoa powder.
• Large eggs- Egg yolks add richness and bind the ingredients together while the whites make the cupcakes light and fluffy.
• Oil- Neutral oil makes the cupcakes super soft and bouncy. I tested this recipe with canola and vegetable oil and both turned out great!
• Buttermilk- Buttermilk thins the batter and has acid that tenderizes the gluten, creating a pillowy soft cake!
• Brewed coffee- Hot coffee allows the cocoa powder to bloom, making the chocolate flavor even more intense. This adds a very small amount of caffeine, so use decaf coffee or boiling water if you're sensitive. You won't be able to taste the coffee at all.
• Ripe bananas- To fill the cupcakes, use a an overripe mashed banana that is overripe with brown speckles or spots on the skin. The browner the bananas, the softer and sweeter they are.
• Butter- Make sure to use softened unsalted butter so the buttercream doesn't turn out too salty.
• Powdered sugar- This sweetens the frosting and adds structure. You don't have to sift it!
• Banana extract- Banana extract is a flavoring made from seeping bananas in alcohol to "extract" their natural flavor. I used McCormick banana extract.
• Heavy cream- Use this to customize the consistency of the buttercream while keeping it rich and creamy. You can also use half and half or milk.

For the full list of ingredients and quantities, see the recipe card at the bottom of this post.

Substitutions and Variation Ideas

• Buttermilk subs: You can substitute plain kefir, plain Greek yogurt, or sour cream for the buttermilk. You can also make homemade buttermilk by whisking 1 cup whole milk with 1 tablespoon vinegar or lemon juice. Let the it curdle for 10 minutes.
• Add chopped nuts: Sprinkle some chopped walnuts or pecans on top of the cupcake batter before baking for a crunch and nutty flavor.
• Add chocolate chips: Stir a handful of chocolate chips into the cupcake batter after adding the dry ingredients to create pockets of melted chocolate in each cupcake.
• Peanut butter: Add a spoonful of peanut butter to the center of the cupcakes with the mashed banana or drizzle a little on top.

Step by Step Instructions

Step 1: Preheat the oven to 350°F and line a cupcake pan with paper liners. Then whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl.

Step 2: Whisk the eggs, oil, buttermilk, and vanilla extract together in a separate bowl until smooth.

Step 3: Gradually fold the wet ingredients into the flour mixture. The batter will be lumpy at first, but keep folding until it's smooth and drips off the spatula in ribbons.

Step 4: Slowly stir in half of the hot coffee until combined, then repeat with the remaining coffee. The batter will be thin.

Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 7: Mash a large banana in a large bowl with a fork. It's ok if there are lumps.

Step 8: Use a cupcake corer, piping tip, or sharp knife to cut a hole in the middle of the cupcakes. Fill each cupcake with a teaspoon of banana puree.

Step 9: For the frosting, beat softened butter on medium-high speed in a stand mixer fitted with the paddle attachment for about 5 minutes until creamy.

Step 10: Slowly mix in half of the powdered sugar on low. Beat in the second half, then mix in the banana extract, salt, and cream on medium speed until the frosting is fluffy.

Step 11: Add the frosting to a piping bag fitted with a piping tip and frost the cupcakes. Garnish them with banana slices!

Expert Baking Tips

1. Use room temperature ingredients: Room temperature dairy and eggs mix more easily, creating a well blended batter. Make sure to take them out of the fridge 1-2 hours before you start baking!
2. Use a kitchen scale: Weighing the ingredients in grams is the most accurate method. Flour is easy to overmeasure, which results in crumbly cupcakes. If you don't have a scale, fluff up the flour and gently spoon it into your measuring cup without packing it down. Then swipe off the excess with the back of a knife.
3. Don't overmix: Overmixing cupcake batter makes them dense and gummy. Only mix the ingredients until they're just combined.
4. Perfect scoop: Use an ice cream scoop to divide the batter evenly for consistently sized cupcakes.

Storage Tips

Store the chocolate banana cupcakes in an airtight container in the refrigerator for up to 5 days. Let them sit on the counter for about 30 minutes before serving.

Store any leftover banana frosting in a sealed container in the fridge for 1 week. Make sure to give it a good mix so restore its creamy consistency before using.

Frequently Asked Questions