Best 2 Chocolate And Banana Cupcakes Recipes

Chocolate and banana cupcakes are a delightful combination of two classic flavors that are sure to please everyone. They are perfect for any occasion, from birthday parties to potlucks to simple family gatherings. These cupcakes are moist and fluffy, with a rich chocolate flavor that is perfectly complemented by the sweet, creamy bananas. The chocolate frosting adds a decadent touch that takes these cupcakes to the next level. With their attractive appearance and delicious taste, chocolate and banana cupcakes are sure to be a hit wherever you serve them.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Chocolate, Peanut Butter and Banana Cupcakes image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13

Ingredients

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

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.

CHOCOLATE, BANANA AND TEFF CUPCAKES

Chocolate, Banana and Teff Cupcakes image

A deliciously reliable gluten-free cupcake recipe adapted from http://cannelle-vanille.blogspot.com/

Provided by selfmadegirl

Categories Dessert

Time 35m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs (at room temperature)
200 g natural cane sugar
300 g ripe bananas, pureed
175 g virgin coconut oil (melted)
2 teaspoons vanilla extract
100 g teff flour
50 g sweet rice flour
50 g hazelnut meal (or almond meal)
15 g cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda (aluminum free!)
100 g chocolate chips

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).

Tips:

For a richer chocolate flavor, use dark chocolate or cocoa powder.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
To prevent the cupcakes from sticking to the pan, grease and flour the pan, or use cupcake liners.
Fill the cupcake liners only 2/3 full, as they will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
For a creamier frosting, use softened butter and cream cheese.
If you don't have a piping bag, you can use a plastic bag with the corner snipped off to pipe the frosting.
Decorate the cupcakes with your favorite toppings, such as sprinkles, chocolate chips, or sliced bananas.

Conclusion:

These chocolate and banana cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist chocolate cake, creamy banana frosting, and fun decorations, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these chocolate and banana cupcakes a try!