Description
Moist, fluffy banana cupcakes topped with rich espresso chocolate frosting—a perfect balance of fruity sweetness and deep coffee flavor. These easy-to-make treats are ideal for breakfast, dessert, or a pick-me-up snack!
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups mashed ripe bananas (about 3 medium)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- For the Espresso Chocolate Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ⅓ cup cocoa powder
- 1 tbsp instant espresso powder
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk mashed bananas, melted butter, sugar, egg, and vanilla until smooth.
- Sift in flour, baking soda, salt, and cinnamon. Stir until just combined (don’t overmix).
- Divide batter into liners (¾ full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat softened butter until creamy. Add powdered sugar, cocoa, espresso powder, cream, vanilla, and salt. Whip until light and fluffy (3–4 minutes).
- Pipe or spread frosting onto cooled cupcakes. Garnish with banana slices or chocolate shavings if desired.
Notes
- Why you’ll love these: The cupcakes stay moist for days, and the espresso intensifies the chocolate flavor!
- Use overripe bananas for maximum sweetness and texture.
- For a caffeine-free version, omit espresso powder or replace with 1 tsp vanilla.
- Frosting can be made ahead—store in the fridge and rewhip before use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg