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banana chocolate cupcakes

these soft banana cupcakes wouldn't be complete without the mound of chocolate buttercream swirled on top.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: cupcakes, Dessert
Cuisine: American
Servings: 16
Calories: 267kcal
Author: Alyx Kjorven



  • 1 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 3/4 cup almond milk
  • 3 ripe bananas i use frozen bananas, thawed


  • 3 sticks salted butter
  • 4 cup powdered sugar
  • 1/3 cup cocoa powder
  • 2 tsp vanilla extract
  • 1-3 tbsp heavy cream



  • preheat the oven to 350 degrees F and place cupcake liners into the cupcake tins. in a large bowl combine the flour, sugar, salt, and baking soda and whisk to combine. in another bowl, mix together the egg, oil, yogurt, bananas, milk and vanilla. add the wet into the dry and mix until everything is fully incorporated. using an cookie scoop, distribute the batter into the cupcake tins and bake for 14-16 minutes or until a toothpick comes out clean. let cool.


  • put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.


Calories: 267kcal