These cupcakes might just be one of my personal favorites. They’re not overly decadent or overly sweet, but I promise each mini cake is full of the best banana flavor and so soft and moist. Plus, they’re the easiest to make! The frosting – it’s my go-to fudgy chocolate frosting but made with the addition of espresso. The subtle coffee flavor really helps to highlight the rich chocolate and make this favorite frosting even more delicious. I’m so excited about these cupcakes. I made them with Easter in mind. I thought a light banana cupcake would be nice for brunch or after dinner. But I know I will be making these cupcakes year-round. They are just that good.
The Details
Step 1: make the cupcake batter This is VERY easy. The batter is made in just one bowl and comes together in no time at all. Make sure you use very ripe bananas. I’m talking practically black bananas, everyone. Very, very brown bananas are KEY to keeping the cake flavorful, sweet, and incredibly moist. Mash up the bananas and then mix with a little coconut oil, honey, a couple of eggs, and a splash of vanilla. Add flour, a pinch of cinnamon (only if you wish), a pinch of espresso (again if you wish, but I think it’s a delicious addition to both the cupcakes and the frosting), and then a dash of salt (also optional). At this point, you could stir in shredded coconut or chocolate chips. I decided to leave them as is and not use any mix-ins. Step 2: bake Bake, and in less than 25 minutes, your house will smell incredible. Nothing smells better than banana cake baking. Step 3: the frosting This is what makes these cupcakes really special. I wanted my frosting to be extra light and whipped, so I incorporated a bit of cream cheese and used plenty of cocoa powder, plus vanilla extract too. But my real secret for this frosting? The espresso powder. It’s the ingredient that will make your frosting just that much better. And the coffee only helps to bring out the rich flavors of the chocolate even more. Such a wonderfully yummy pairing. Oh, and I always add a sprinkle of extra salt too. It’s the touch that makes everyone want just one more (but again, totally optional)! Step 4: frost and decorate When the cupcakes are cool, you can frost them generously. For decoration, I love chocolate shavings or a sprinkle of espresso powder. And if you love a sprinkle-topped cupcake, chocolate sprinkles are fun too. What I love most is how cute these turned out with minimal effort. They’re the perfect cupcakes to bake for spring and summer, especially for upcoming Easter and Mother’s Day! Looking for other spring recipes? Here are some favorites: Double Strawberry Cupcakes Cream Cheese Swirled Cinnamon Carrot Cake Muffins Strawberry Bourbon Cobbler Strawberry Chamomile Naked Cake Lemon Strawberry Dutch Baby with Ricotta Cream Lastly, if you make these Easy Banana Cupcakes with Espresso Chocolate Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
