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Easy Banana Chocolate Cupcakes with Peanut Butter Frosting photo

Banana Chocolate Cupcakes with Peanut Butter Frosting

These Banana Chocolate Cupcakes are a crowd-pleaser! Rich chocolate, sweet bananas, and creamy peanut butter frosting make them irresistible.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup gluten-free 1:1 baking flour Recommended: Bob's Red Mill 1-to-1 or King Arthur Measure for Measure.
  • 1 cup granulated sugar Sweetens the cupcakes perfectly.
  • 1/2 cup cocoa powder Adds rich chocolate flavor.
  • 1 teaspoon baking powder Helps the cupcakes rise.
  • 1/2 teaspoon baking soda Works with the acid in the bananas for leavening.
  • 1/2 teaspoon salt Enhances the flavor of the cupcakes.
  • 2 large eggs room temperature
  • 1/2 cup whole or 2% milk Adds moisture to the batter.
  • 1/2 cup vegetable oil Keeps the cupcakes tender.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1 cup boiling water Helps to bloom the cocoa powder for richer flavor.
  • 1 very ripe banana mashed
For the Peanut Butter Frosting:
  • 2 ounces cream cheese room temperature
  • 1 cup creamy peanut butter provides a rich, nutty flavor
  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar sweetens and thickens the frosting.
  • 1-2 tablespoons milk if needed, to adjust the consistency of the frosting.
  • 2-4 tablespoons milk used to reach desired frosting consistency.
  • to taste Mini chocolate chips, chocolate curls, chocolate sprinkles, etc. for decorating

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cupcake tin and liners
  • Cooling rack

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners to prepare for baking.
  2. Step 2: In a large mixing bowl, whisk together the gluten-free baking flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Step 3: In another bowl, mix the eggs, milk, vegetable oil, vanilla extract, and mashed banana. Stir until the mixture is smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix.
  5. Step 5: Slowly stir in the boiling water. This step is crucial as it helps to create a moist cupcake. The batter will be thin, but that’s perfectly fine!
  6. Step 6: Using a ladle or scoop, fill each cupcake liner about two-thirds full with batter. This allows room for rising.
  7. Step 7: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
  9. Step 9: In a medium bowl, beat together the room temperature cream cheese and unsalted butter until smooth and creamy. Add the peanut butter and mix until combined.
  10. Step 10: Gradually add the powdered sugar to the mixture, beating until fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
  11. Step 11: Once the cupcakes are completely cool, frost them generously with the peanut butter frosting. Feel free to get creative with your decorating using mini chocolate chips, chocolate curls, or sprinkles!

Notes

  • The riper the banana, the sweeter and more flavorful your cupcakes will be. Make sure to mash it well for a smooth batter.
  • If you prefer a less sweet frosting, consider reducing the amount of powdered sugar.
  • For a more intense chocolate flavor, substitute half of the cocoa powder with dark cocoa powder.
  • These cupcakes can be made ahead of time and stored in an airtight container for up to 3 days at room temperature.
  • If you have leftovers, store cupcakes in an airtight container in the refrigerator for up to a week.