Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
valentine's baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Banana Chocolate Cupcakes Recipe & Video

Printer Friendly Page

Pin It

Banana Chocolate Cupcakes covered with lovely swirls of Chocolate Fudge Frosting give us a double dose of chocolate. You will love these tender and moist cupcakes that are oh so sweet. They go perfectly with the silky smooth texture of the chocolate frosting. Not only do they taste divine, but as you can see, they are a feast for the eyes.

This Banana Chocolate Cupcake recipe makes 12 regular-sized cupcakes. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now the recipe calls for cocoa powder, so you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola, vegetable, or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

The chocolate fudge frosting recipe is adapted from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson who run a chocolate boutique that they call a "candy store for grown-ups" in New York. It is the type of chocolate frosting my mother always used to cover cakes. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for piping. It uses unsweetened chocolate which is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form. Chocolate liquor that has been refined and contains 50-55% cocoa butter. Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When used in this frosting it imparts a deep chocolate flavor. Ghirardelli and Baker's unsweetened chocolate can be found on the baking isle of most grocery stores, or other brands I particularly like that can be found in specialty food stores or else on line are Dagoba, Guittard, or Scharffen Berger.

Related Recipes You May Like

Chocolate Banana Cake

Cupcakes, Chocolate

Cupcakes, Black Bottom

Cupcakes, Yellow

Banana Bread (Chocolate)

Cupcakes (Vanilla)

Banana Chocolate Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  

Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes 12 regular-sized cupcakes.

View comments on this recipe on YouTube




Banana Chocolate Cupcakes:

1 cup (200 grams) granulated white sugar

1 cup (130 grams) all-purpose flour

1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)

3/4 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup mashed ripe bananas (about 1 medium sized banana)

1/2 cup (120 ml) warm water

1/4 cup (60 ml) milk

1/4 cup (60 ml) canola, corn, or vegetable oil

3/4 teaspoon pure vanilla extract

Chocolate Fudge Frosting:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract




New Videos




Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC