Oh, do I have a treat for you today! If you’re like me, you probably have bananas sitting on your counter just begging to be turned into something delicious. Well, get ready, because these Double Chocolate Banana Cupcakes are an absolute game-changer. They’re wonderfully moist, packed with that deep chocolatey goodness, and seriously – they’re simple enough for a weeknight baking session. I remember hiding these from my kids the first time I made them because I just wanted them all to myself! Trust me, this recipe is going to become a staple.

Why You’ll Love These Double Chocolate Banana Cupcakes

Seriously, these cupcakes are a dream! Here’s why you’ll be making them over and over:

Incredible Texture: They’re unbelievably moist thanks to the bananas and that perfect chocolate-to-batter ratio.
Rich Chocolate Flavor: We’re going double chocolate here – in the cake *and* the frosting! It’s pure bliss for chocolate lovers.
Super Easy to Make: Even if you’re a beginner baker, these come together so quickly. No fuss, just deliciousness.
Uses Ripe Bananas: Perfect for using up those browning bananas that no one wants to eat plain anymore.

Ingredients for Double Chocolate Banana Cupcakes

Okay, so the secret to these amazing cupcakes is using good quality, ripe ingredients. Don’t skimp on the bananas – the riper, the better! Here’s what you’ll need:

For the Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking soda (this helps them rise beautifully!)
½ teaspoon salt (balances all that sweetness)
½ cup unsalted butter, softened (let it sit out for a bit!)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (seriously, mush them up well!)
½ cup uns unsweetened cocoa powder (use a good one!)
½ cup buttermilk (if you don’t have it, a tablespoon of lemon juice in regular milk works in a pinch!)
1 cup semi-sweet chocolate chips (fold these bad boys in last!)

For the Chocolate Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar (sift it if you’re feeling fancy!)
½ cup unsweetened cocoa powder
¼ cup milk
1 teaspoon vanilla extract

Expert Tips for Perfect Double Chocolate Banana Cupcakes

Alright, let’s talk about making these Double Chocolate Banana Cupcakes absolutely sing! Little things make a big difference, trust me. First off, the bananas! You want them *super* ripe. I’m talking brown spots all over, maybe even looking a little sad – that’s when they’re sweetest and have the most moisture, which is key for that perfect, fudgy texture. Don’t even think about using those bright yellow ones; they just won’t cut it.

Another thing, don’t, I repeat, DO NOT overmix the batter once you add the flour. Seriously, just mix until you *barely* see any streaks of flour left. Overmixing makes your cupcakes tough, and nobody wants a tough cupcake! Also, when you add the chocolate chips, give them a little toss in a spoonful of the dry flour mixture before folding them in. This helps stop them from sinking to the bottom, so you get those yummy chocolate pockets in every single bite. Oh, and for a real flavor boost, make sure your buttermilk is at room temperature, and if you’re curious about how other fruits can sneak into banana bakes, check out my banana bread with zucchini – it’s a fun twist!

How to Make Double Chocolate Banana Cupcakes: Step-by-Step

Alright, let’s get baking! These Double Chocolate Banana Cupcakes are super straightforward, but following these steps will make sure they turn out perfectly every single time. Grab your apron and let’s do this!

First things first, preheat your oven to 350°F (175°C). It’s important to get that oven nice and hot before your lovely batter goes in. While it’s heating up, get your 12-cup muffin tin ready. Line those cups with pretty paper liners – makes cleanup a breeze!
In a medium-sized bowl, give your dry ingredients a little whisk: that’s your flour, baking soda, and salt. Just a quick stir to make sure they’re all friends before they join the party.
Now, grab a nice big bowl. Cream together your softened butter and sugar until it’s wonderfully light and fluffy. This is where a lot of that lovely air gets incorporated, so don’t rush it!
Beat in your eggs, one at a time, making sure each is fully mixed in. Then, stir in that teaspoon of vanilla extract. It adds such a warm aroma!
Time for the star of the show! Mash up your ripe bananas really well. You want them nice and smooth, no big chunks left. Add this banana goodness to your butter and sugar mixture. Mix it all up until it looks like a happy, unified batter.
In a separate, smaller bowl, whisk together your cocoa powder and buttermilk. You want a smooth, lump-free chocolate mixture. If you happen to not have buttermilk, remember that trick of adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes – works like a charm!
Now for the main event: adding everything together! You’re going to add your dry ingredients (from step 2) to the wet ingredients (from step 5) and the buttermilk mixture alternately. Start with about a third of the dry ingredients, mix gently until just combined, then half of the buttermilk mixture, mix. Then another third of the dry, the rest of the buttermilk, and finish with the remaining dry ingredients. Mix *just* until you don’t see any dry flour streaks. Overmixing is the enemy of tender cupcakes, so be gentle!
Gently fold in those glorious chocolate chips. Think of it as tucking them in for a cozy bake.
Spoon your beautiful batter evenly into those prepared muffin cups. Fill them about two-thirds of the way full. They need a little room to grow!
Time to bake! Pop them into your preheated oven for about 18-22 minutes. The best way to tell if they’re done is the wooden skewer test: insert one into the center of a cupcake, and if it comes out clean (or with a few moist crumbs attached, but no wet batter), they’re ready!
Let the cupcakes cool in the muffin tin for about 5-10 minutes. This lets them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. This step is crucial – frosting warm cupcakes is a recipe for a melty mess!
While those little beauties are cooling, let’s whip up that heavenly chocolate frosting you saw in the ingredients list. In a big bowl, beat your softened butter until it’s super creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the milk. Start low and slow with the mixer so you don’t end up wearing half the sugar! Beat it all together until it’s smooth, fluffy, and oh-so-chocolatey. Stir in that teaspoon of vanilla extract.
Once your cupcakes are completely, totally, one-hundred-percent cool, it’s time for the best part! Frost them generously. Don’t be shy – pile that chocolate frosting high, just like in the photo! If you want to see how I make a killer frosting for my chocolate bundt cake, you can check that out too!

Ingredient Notes and Substitutions for Double Chocolate Banana Cupcakes

Let’s chat about a few things that make these cupcakes special, and what you can do if you’re missing something. First off, the bananas! I can’t stress enough how important super ripe bananas are. If you don’t have any, you can sometimes freeze very ripe bananas and thaw them out – just be sure to drain off any excess liquid. For the buttermilk? No worries! A cup of regular milk with a tablespoon of white vinegar or lemon juice, let sit for 5 minutes, is a perfect substitute. If you need dairy-free, just swap that buttermilk for a plant-based milk like almond or soy, and use a dairy-free butter for the cake and frosting. And for the eggs, if you’re making these vegan, simple flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes) work like a charm!

Serving and Storage for Your Double Chocolate Banana Cupcakes

These Double Chocolate Banana Cupcakes are absolutely divine served at room temperature. That’s when the frosting is perfectly soft and the cake is at its most tender. If you happen to have any leftovers (which I doubt!), just pop them into an airtight container. They’ll stay fresh on your counter for a good 2-3 days. If it’s super warm where you are, or you want them to last a bit longer, the fridge is your friend, though they might get a tiny bit firmer. You can also freeze them, properly wrapped, for up to a month – just let them thaw out overnight!

Frequently Asked Questions about Double Chocolate Banana Cupcakes

Got questions about whipping up these amazing Double Chocolate Banana Cupcakes? I’ve got you covered! Here are some things people often ask:

Can I make these vegan?

Absolutely! It’s pretty easy to make these cupcakes vegan. Just swap out the regular milk for almond, soy, or another plant-based milk when you make the buttermilk substitute. For both the cupcakes and the frosting, use your favorite dairy-free butter alternative. And remember those flax eggs I mentioned? They work perfectly for the eggs!

How do I store leftover cupcakes?

Honestly, if you have leftovers, you’re doing something right! Just pop them into an airtight container. They’ll be great on the counter for about 2-3 days. If it’s a really hot day, or you want them to last longer, the fridge is a good spot, though they might firm up a smidge. My tip? Let them come back to room temp before you gobble them up!

Why are my cupcakes dry?

Oh no, dry cupcakes are the worst! Usually, this happens if you overbake them or overmix the batter. Remember that tip about mixing *just* until combined? That’s super important for keeping them moist. Also, make sure you’re using really ripe bananas – their moisture content makes a huge difference! Check out my chocolate chip cookie recipe, it has a similar rule about not overmixing. And for tips on how to salvage a dry cake, my vanilla sponge cake recipe has some great pointers!

Can I freeze these cupcakes?

Yep, you sure can! Once they’re completely cooled and frosted, wrap them up well in plastic wrap, then tuck them into a freezer-safe container or bag. They’ll keep nicely for about a month. Just let them thaw out on the counter overnight before you’re ready to enjoy them. They’re almost as good as fresh!

Nutritional Information (Estimated)

Just a heads-up, this nutritional info is an estimate and can change depending on the brands you use and exactly how big you frost those cupcakes! But generally, you’re looking at around 350 calories per serving for these delightful Double Chocolate Banana Cupcakes. They’ve got about 18g of fat, 50g of carbs, and 4g of protein. Enjoy!

Double Chocolate Banana Cupcakes

Author: freddyrecipes.com
Total Time: 40 min
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Moist banana cupcakes with a rich chocolate flavor, topped with chocolate frosting.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
½ cup unsweetened cocoa powder
½ cup buttermilk
1 cup semi-sweet chocolate chips
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup milk
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Mash the ripe bananas and add them to the wet ingredients. Mix well.
In a separate small bowl, whisk together the cocoa powder and buttermilk until smooth.
Add the dry ingredients to the wet ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and well combined. Stir in the vanilla extract.
Once the cupcakes are completely cool, frost them generously.

Notes

Ensure your bananas are very ripe for the best flavor and moisture.
For a deeper chocolate flavor, use dark cocoa powder.
You can add a pinch of espresso powder to the batter to enhance the chocolate taste.

Prep Time: 20 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 45g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: chocolate banana cupcakes, double chocolate cupcakes, banana chocolate cake, moist cupcakes, homemade cupcakes, chocolate frosting