Banana Cupcakes with Chocolate Cream Cheese Frosting (and filling!)
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These banana cupcakes with chocolate cream cheese frosting are the perfect combination of banana and chocolate. The sweet filling inside makes them extra special.
Over 25% of kids diagnosed with cancer do not survive because of lack of effective therapies.
Do I have your attention now?
I’m teaming up with OXO (they aren’t paying me, but more on that at the end of this post) to bring you these cupcakes and help defeat kids’ cancer.
Everyone has different opinions when it comes to religion, politics, etc. but I think there is one thing we can all agree on:
kids
should
not
get
cancer.
I mean…what the heck?
These cupcakes are one of my favorite recipes. I made them even more decadent by hollowing out the middle using OXO’s cupcake corer and filling them with chocolate cream cheese frosting. The more, the better, right?
The cake itself is extremely moist and the combination of banana and chocolate is an obvious winner. We’ll just all eat banana cupcakes with chocolate cream cheese frosting and live happily ever after.
Cookies for Kids’ Cancer is an organization founded by two OXO employees inspired by their two-year-old’s battle with cancer. I can’t even begin to fathom what that would be like. I can’t even handle my kids having a cold. Cookies for Kids’ Cancer uses the simple concept of local events like bake sales to raise money to fund research for pediatric cancer research.
Speaking of cupcakes, I can’t wait to try these Monster Cookie Dough Cupcakes from Wishes and Dishes! Have you tried my Carrot Cake Cupcakes with cream cheese filling? So good! For easy cupcakes that you don’t have to frost or fill, try these Chocolate Cream Cheese Cupcakes. The filling is baked right in.
Enjoy the banana and chocolate combo?
You can’t go wrong with that combination! Try these favorite recipes:
- Chocolate Banana Bread (reduced fat, whole wheat)
- Banana Chocolate Chip Cake with chocolate cream cheese frosting
- Whole Wheat Banana Bread with chocolate and coconut
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
FOR THE CUPCAKES
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 3 medium ripe bananas, mashed (about 1 cup mashed)
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
FOR THE FROSTING (Make a double batch to pipe frosting)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ teaspoons milk (add more as needed for the right consistency)
- ½ teaspoon pure vanilla extract
- ¼ cup cocoa powder
- 2 cups powdered sugar (add more as needed for the right consistency)
Instructions
- Preheat oven to 375°F. Line 24 muffin cups with paper liners.
- In a medium sized mixing bowl, combine flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas, buttermilk, and vanilla; beat just until combined. Mixture may look somewhat curdled.
- Add dry ingredients, beat on low until combined, then increase speed to medium. Beat for 2 minutes, scraping sides of bowl as needed.
- Divide batter evenly, filling cupcake liners about ½ full. Bake 16 minutes or until lightly golden brown and a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 10 minutes before removing to wire rack to cool completely before frosting (about 1 hour).
- Meanwhile, prepare frosting. Beat together cream cheese and butter until smooth and fluffy. Add cocoa, vanilla, and 1 tablespoon milk. Beat until blended. Add powdered sugar and beat until smooth and light. Add more powdered sugar or milk, if needed, for the desired consistency.
- Using an offset spatula or butter knife, spread the frosting on the cupcakes.For piped frosting (as pictured), use a piping bag and your choice of tip. You may need to beat in extra powdered sugar for a firmer consistency to pipe.
- Serve cupcakes immediately or store in fridge until ready to serve.
Notes
- The riper the bananas, the sweeter the cupcakes will be. Since bananas vary widely in size, it's best to measure the mashed bananas so you have the correct amount.
- Frosting options: Feel free to use your favorite frosting. The post has additional homemade frosting recipe links. Canned frosting is just fine, too. The bananas are so rich and moist, they're great without frosting, too!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Ashley @ Wishes & Dishes says
Gotta love a good cupcake! I can’t wait to make these! Thanks for linking to my monster cookie dough cupcakes!
Rachel Gurk says
You’re welcome! I hope you love these!