Chocolate Banana Cupcakes with Peanut Butter Frosting
Indulge in the ultimate dessert trifecta with these Chocolate Banana Cupcakes with Peanut Butter Frosting! Perfectly moist thanks to ripe mashed bananas and rich cocoa powder, these cupcakes bring together deep chocolatey goodness and a touch of natural sweetness. Topped with a luscious peanut butter frosting whipped with cream cheese and butter, each bite is a balance of creamy, nutty indulgence and fluffy decadence. With only 20 minutes of prep time and a simple, straightforward method, this recipe is ideal for decadent celebrations or casual sweet treats. Garnish with banana slices, chocolate shavings, or a drizzle of melted chocolate for a show-stopping finish that will wow any crowd. These homemade cupcakes are a must-try for lovers of chocolate, peanut butter, and creative baking!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large ripe bananas, mashed
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 4 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting, as needed)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese, butter, and peanut butter in a large bowl using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Add the vanilla extract and beat to incorporate. If the frosting is too thick, add milk, 1 tablespoon at a time, until you reach the desired consistency.
Once the cupcakes are fully cooled, use a piping bag or a spatula to frost the cupcakes with the peanut butter frosting.
Optional: Garnish with banana slices, chocolate shavings, or a drizzle of melted chocolate for extra flair before serving.
Nutrition Facts
Calories |
4875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 707.2 g | 257% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 493.1 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 632 mg | 49% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3669 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
